Recipe by mollypaul
When fast-food restaurants first started, their goal was to serve good, old-fashioned, country-style home-cooking. These days, it's the reverse...home cooks try to reproduce fast-food. A recipe such as this is similar to what Colonel Sanders wanted to mass market as good as home-cooking when he established KFC, but this old timey recipe is nothing like take-out food. Turkey can also be prepared using this method. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Overnight resting time not included in preparation time. Preparation time approximate.
- 1 (5 lb) whole chickens, cut into serving pieces
- 2 teaspoons salt
- very fine breadcrumbs (very fine) or cracker crumb (very fine)
- 2 eggs, beaten
- 2 tablespoons water
Directions See How It's Made
- Sprinkle chicken with salt and steam until tender; dry and keep cool until time to fry (it is better to do this the day before).
- Just before serving, preheat oil in a deep fryer or stockpot to 370°F.
- Roll chicken pieces in crumbs, dip in eggs and then in crumbs again.
- Fry until golden brown, about 10 to 12 minutes.