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Southern Fried Chicken By Paul Prudhomme

A home-style Southern Fried Chicken By Paul Prudhomme made with Salt, Onion Powder, Black Pepper, Rubbed Sage, and T White Pepper. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tsp
• 1 1/2 tsp
• 1 1/2 tsp
• 1
• 1
• 1/2 tsp
• 18
• 2 cup
• 2
• 2 cup
• 3 cup

Method (preview)

1. 1

   In a small bowl, combine salt, onion powder, black pepper, sage, white pepper, thyme and garlic powder to make the seasoning mix.

2. 2

   Mix seasoning ingredients well.

3. 3

   Sprinkle the seasoning on chicken and rub in. Seal chicken in a plastic bag and refrigerate overnight, if possible.

4. 4

   Remove chicken from refrigerator at least 1 hour before cooking.

5. 5

   Place flour in a pie pan and set aside In a wide shallow bowl, beat eggs and milk and set aside.

6. 6

   In a large deep skillet, heat oil to 375 degrees.

7. 7

   Just before frying, dredge chicken in flour, shake off excess.

8. 8

   Immediately place chicken in egg mixture and back into flour once again.

9. 9

   Place in hot oil in a single layer and fry until crisp before turning.

10. 10

    Turn only once.