FRIED CHICKEN FOR PICNICS Printed from COOKS.COM 2 (3 lb.) broilers, cut into pieces 1 1/2 c. unsifted flour 1 1/2 tsp. salt 2 tsp. thyme leaves 2 tsp. paprika 1 egg 1/3 c. milk 2 tbsp. lemon juice Vegetable oil Wash but do not dry the chicken. Combine flour, salt, thyme, and paprika, in a shallow dish. Beat the egg and combine with milk and lemon juice in another shallow dish; mix well. Roll the chicken in the flour; dip in the egg mixture and then roll again in the flour. Set aside on waxed paper for at least 30 minutes so that the coating will dry; roll in flour again if the coating has remained moist. Pour vegetable oil about 1/2 inch deep in a very large skillet and heat to 375 degrees. Cook chicken pieces, skin side down, until golden brown on one side, usually 5-10 minutes. Then turn and brown the other side. Reduce heat; cover the skillet and cook for 25 additional minutes or until thoroughly done. Drain on absorbent paper before eating or packing for the picnic.
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