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Fried Chicken a la Aunt Yves Recipe

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This recipe for Fried Chicken a la Aunt Yves is from The Bourgeois / Tabor / Broussard / Sinor Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken pieces,
Chick Fry or plain flour,
Oil for frying,
Salt, pepper, garlic powder, hot sauce
Directions:
Directions:
Season chicken pieces and put in fridge for a couple of hours. Put oil in a deep, heavy pot and get it to a temp of 350º. Coat chicken pieces in chick fry or flour and drop into oil a few pieces at a time. Dark Meat cooks in about 12-15 minutes, white meat is a little quicker. Drain well on paper towels or on oven rack.
Personal Notes:
Personal Notes:
My Aunt Yves did NOT use a batter, saying that milk made the chicken burn before it was cooked through. I follow her advice!

 

 

 

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