"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

CREOLE FRIED CHICKEN Recipe

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This recipe for CREOLE FRIED CHICKEN, by , is from "It's All Good" The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Carter
Added: Monday, December 8, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 whole chicken (about 5 pounds) cut in 8 pieces. Creole Seasoning Taste
2 cups Creole Mustard
2 cups all-purpose flour
2 eggs, beaten
2 tablespoons milk
Oil for frying

Directions:
Directions:
Season the chicken with Tony's More Spice and less salt. Smear the mustard over each piece of chicken thoroughly.
Season the flour with Tony's More Spice and less salt. Whisk the eggs and milk together, season the mixture with salt and pepper. fill a large skillet up half way with the oil.
Preheat the oil. Dredge the chicken pieces in the season flour. Dip each piece in the egg wash, letting the excess drip off. Dredge the chicken again in the seasoned flour, coating the chicken completely,
When the oil is hot, pan-fry the chicken until golden brown, about 6 minutes on each side.
Remove the chicken from the oil and drain on paper towels. Season the chicken with Tony's More Spice and Less Salt.
Serve Warm

Number Of Servings:
Number Of Servings:
4 to 6

 

 

 

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