KENTUCKY FRIED CHICKEN
11 SECRET HERBS AND SPICES:
3 cups sifted flour
1/3 cup powdered eggs
2 teaspoon garlic salt (or garlic powder)
2 teaspoons onion salt
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried rubbed sage
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon dried powdered rosemary
1/2 teaspoon dried powdered thyme
1/2 teaspoon ground nutmeg
1/4 teaspoon ground white pepper (or a little more to taste hotter)
Combine all ingredients for the seasoned flour.
Rinse chicken with water and roll in flour mixture and fry. Best if cooked in canned Crisco shortening till golden brown.
FOR EXTRA CRISPY FRIED CHICKEN:
Dip in flour mixture, then dip in beaten eggs and re-dip in flour mixture pressing the flour onto the chicken for a good thick coating.
(DON'T FORGET TO MAKE GRAVY WITH LEFT OVER DRIPPINGS FOR YOUR MASHED OR BAKED, POTATOES.)
Makes 3 1/2 cups of seasoned flour
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