1 whole chicken, cut into pieces
3 beaten eggs
4 tablespoons oil
For the coating
2 cups flour
4 teaspoons paprika
2 1/2 teaspoons salt
1 teaspoon pepper
1 teaspoon poultry seasoning
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon tarragon
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/2 teaspoon celery salt
Directions:
1. Sift together all the coating ingredients and place in a clean plastic bag. Coat each chicken piece first with the beaten egg, then with the flour mixture in the bag. Make sure you coat each piece completely with the flour.
2. Heat the oil in a skillet. Brown the chicken in oil slowly, uncovered. Once browned, cover the skillet and keeping frying on a very gentle heat until the chicken is fully cooked. Place on paper towels to drain out the excess oil.
2 comments:
Thank you SO much for this site. You have revived so many of the foods I grew up with.
(I am also a White Castle addict, but cannot have them anymore because of my food allergies, however, I will adapt your recipe and see if that works. The biggest change will be using the larger, but soft and so YUMMY, Udi's hamburger buns! That means BIGGER white Castle burgers! Do you remember when they were a dime each??? We'd drive or walk over and each get a bag with a dozen or so burgers in it. I was about 7 then - - some 58 years ago!)
Joy, You and I are about the same age so yes I do remember 10 cent White Castles! I lived in Southern Indiana and we had to go to Louisville, KY or Indianapolis, IN to get them. We would sometimes take a Saturday or Sunday drive to one of those cities and feast on White Castles. Such good memories! Thanks for sharing your memories!
Post a Comment