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1/2 cup milk
1 egg, beaten
1 cup flour
2 teaspoons salt
1 teaspoon paprika
2 teaspoons black pepper
1/2 teaspoon sage
1/2 teaspoon tarragon
1 frying chicken, cut up
Oil or shortening, for frying
Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To skillet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels.
1 egg, beaten
1 cup flour
2 teaspoons salt
1 teaspoon paprika
2 teaspoons black pepper
1/2 teaspoon sage
1/2 teaspoon tarragon
1 frying chicken, cut up
Oil or shortening, for frying
Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To skillet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels.
