1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into
pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
• In a medium bowl, beat together 1/2 cup milk and egg.
• In a re-sealable plastic bag, mix together the flour, garlic salt, paprika,
pepper and poultry seasoning.
• Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg
mixture, then once more in flour mixture. (Reserve any remaining flour
mixture.)
• In the deep fryer, heat oil to 365°F until ready.
• Place coated chicken in the hot oil, and brown on all sides. Reduce heat
to 325°F, and continue cooking chicken until tender, about 30 minutes.
Remove chicken from fryer, and drain on paper towels.
• Discard all but 2 tablespoons of the frying oil and place into a saucepan
over low heat. Stir in 2 tablespoons of the reserved flour mixture.
Stirring constantly, cook about 2 minutes. Whisk in chicken stock.
• Stir in 1 cup milk, and bring all to a boil over high heat, stirring
constantly. Reduce heat to low, and simmer for about 5 minutes.
• Serve immediately with the chicken.
In the deep fryer, heat oil to 350°F degrees.
Meanwhile, combine flour, sugar and nutmeg, set aside. In medium
saucepan heat water or milk, butter and salt over medium heat until
boiling and butter is melted. Add vanilla, then add flour mixture all
at once.
Stir briskly with a wooden spoon until mixture leaves sides of pan
and forms a ball. Continue stirring a few minutes more until dry.
Remove from heat and beat until slightly cooled.
Add eggs, one at a time, beating well after each addition. Using 2
spoons, shape a generous tablespoon dough into an oblong and
drop into hot oil.
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