Fried Chicken

I use a fryer chicken cut up..start by rinsing off chicken parts.

Canola or sunflower oil—enough to fill the bottom of a deep
large fry pan..about an inch to inch in a half deep.  Heat the oil on a medium high heat just enough to see the oil slightly simmering.

2 cups of flour...we use regular flour, but rice flour works well too.

1 cup bread crumbs

3 eggs beaten well

1 teaspoon paprika

salt and pepper to taste

Combine flour and bread crumbs in a shallow glass plate or baking dish.  Dip the breast portions of the chicken in the
egg mixture and then dredge in the flour mixture..place into the hot oil and reduce the heat slightly.  These pieces take the longest, therefore I check them gently with a fork as they cook.  When the juices run clear, they are done.  Transfer the breast pieces to a paper towel lined dish.  

Repeat same thing with the thigh, leg and wing pieces..these will cook quicker, so again check with fork.

Adding the chicken to paper towel will soak up any excess grease, but normally the chicken has very little as I use organic, farm raised chickens.

Enjoy!