Crispy Fried Chicken

Directions- 

  1. 4 cups all-purpose flour, divided
  2. 2 tablespoons garlic salt
  3. 1 tablespoon paprika
  4. 3 teaspoons pepper, divided
  5. 2-1/2 teaspoons poultry seasoning
  6. 2 large eggs
  7. 1-1/2 cups water
  8. 1 teaspoon salt
  9. 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
  10. Oil for deep-fat frying

    Directions-

    1. In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat.
    2. In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
      1. Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
      2. Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

        Nutrition Facts-

        5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 41g protein.

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