Preparation:
Season the chicken with salt and pepper. In a large bowl,
mix the eggs and milk with 1/2 cup water. Add the chicken
and set aside.
In a heavy paper bag combine flour, paprika, thyme, and garlic
powder. Close tightly and shake to blend. Remove the chicken
pieces from the egg mixture and immediately drop them into
the bag one piece at a time. Shake to coat.
Heat the vegetable oil in a large frying pan over moderate
heat. Remove the chicken pieces from the bag, shake off
the excess flour and drop them onto the hot oil. Cook the
chicken pieces until golden brown and done, 5 minutes on
each side for breasts and wings; 8 to 10 minutes on each
side for thighs and legs. Drain on paper towel.
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