Southerners weren’t the first people in the world to turn over their chickens. Almost every country has a version of fried chicken, or fricassee, from Vietnamese Gà Xaò to Frito Italia. The Scots who settled in the early South may have introduced the method here in the United States. They preferred frying chicken, rather than baking or boiling as the English did. It wasn’t until the early 1900’s that fried chicken recipes began appearing in popular “northern” cookbooks.
– 1 Chiicken cut to 8 pieces
– 3 eggs
– 150g Flour
– 20 cl Milk
– 0.5 large spoon garlic powder
– Fryiing oil
– Beat the eggs with a fork with the milk. Pour flour to a plastic bag. Adding garlic, 1/2 small spoon ground pepper also 1/2 teaspoon salt.
– Turning chicken piieces in eggs, Set them in bag, shake up in all instructions to coat chicken in flouur.
– Fire 2 cm oil in a large sauté pan. Frying chicken pieces about 20 min on medium heat, turning them midway through cookiing. Drainage on absorbing paper. Serving with gentle corn.