recipes

Tuesday, August 9, 2016

BATTER FRIED CHICKEN






8-10 pieces of chicken thighs and legs
2 cups of pancake mix
1 teaspoon ground oregano.
1 teaspoon chili powder.
1 teaspoon ground sage.
1 teaspoon dried basil.
1 teaspoon dried marjoram.
1 teaspoon pepper.
2 teaspoons season salt.
2 tablespoons paprika.
1 teaspoon garlic powder







Combine pancake mix, all spices and herbs in large bowl. 
Coat chicken well with dry mixture; shaking off any excess mix
Heat oil in a deep-fat fryer or large deep skillet to 375° F.
 Fry 3-4 pieces at a time in hot oil about 10-15 minutes or until golden brown and internal temperature is 165° F.

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