Nancy Douglass The Hottest American Idolized Cooking Show on PBS 31 cooking tips Official site www.grannynancyskitchen.com
1 Deep Fryer (heat to 400 degrees)
1 Fryer Chicken or- package of your choice, wings, legs, or thighs
1 Large bottle of Vegetable oil
1 package all purpose flour
*Seasoning Salt (My favorites are Lawrys or when I feel like a little kick I choose Tony Cacheres this for your last little sprinkle after frying)
Plug in Deep fryer and add Vegetable Oil to designated line.
•Wash chicken real good with Salt and Water, Drain.
•Place on cutting board and season both sides with garlic powder, salt, and black pepper.
•Pour about 5 cups or more of Flour in container.
•Season flour with Paprika.
•Roll chicken in flour.
•Grab chicken with Tongs, tap excess flour off, and place in Deep fryer basket.
•Make sure oil light signals ready.
•Add about 4 or 5 pieces of chicken to deep fryer basket (do not crowd).
•Lower basket into cooking oil and cook for approx 10 to 15 minutes (depending on size of chicken)
•TIP #1 once you no longer hear the chicken sizzling this could be one indication that batch is possibly done frying.
•TIP #2 once your chicken pieces are floating this is another indication that batch is possibly done frying.
Once you remove your chicken from the deep fryer, place it in a mesh strainer of some sort so any excess oil can drain off the chicken.
Right away, one last sprinkle with your choice of Seasoning.
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