Breaded Chicken Recipe
Yield: 4 servings
1 x vegetable oil for frying
4 ea pieces chicken
1 ea egg white
3/4 c Bisquick
1/2 t double acting baking powder
1/4 t cinnamon
1/4 t ginger
1 t Lawry's seasoned salt
1 x shakes cayenne pepper
Put enough oil in deep-fat fryer to cover chicken well. Heat fat over medium
high heat until thermometer reaches 360 degrees.
On shallow dish beat egg white slightly with fork. Dump Bisquick, baking powder,
and seasonings into bag and shake to mix. Tear off a square of waxed paper and
pour about 1/4 of Bisquick mixture onto the paper.
Dry chicken with paper towels, roll in Bisquick mixture and dip in egg white,
drop in bag and shake to coat thickly. If coating seems too thin pat on more
with your hands.
When fat reaches 360, drop in chicken and fry 18 minutes for legs and thighs, 12
minutes for wings and breasts.
If you're not using an electric fryer, you will have to watch thermometer and
adjust heat periodically.
When done, remove with tongs and drain on paper towels.