1/2 teaspoon of powdered garlic
1/2 teaspoon of powdered onion
Half a teaspoon of celery salt.
Instructions:
Filter the flour and mix all the ingredients for the coating. Grind them finely using a mortar and pestle, then put them in a clean plastic bag.
Dip each piece of chicken in the egg and then in the flour mixture in the bag. Ensure that you cover each piece entirely with the flour.
Warm up the oil in a frying pan. Cook the chicken in oil over low heat without covering it.
After browning the chicken, put a lid on the pan and continue cooking over low heat until the chicken is completely cooked.
Put on paper towels to remove the extra liquid.
Variations:
- Buttermilk Marinade: Soak the chicken pieces in buttermilk for a few hours or overnight before coating them. This will make the chicken more tender and add a tangy flavor.
- Spicy Version: Add cayenne pepper or hot sauce to the egg mixture or the flour coating for a spicy kick.
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