Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions
  In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.
 Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.

Directions

 In a large shallow dish, combine 2-2/3 cups flour, 2 tablespoons garlic salt, 1 tablespoon paprika,
2-1/2 teaspoons pepper and 2-1/2 teaspoons poultry seasoning. In another shallow dish, beat
eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2
teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a
time. Turn to coat.

 In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time,
until golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on
each side. Drain on paper towels.

Test Kitchen Tips

A thrifty alternative to purchased garlic salt is to mix up your own: Just combine 1 teaspoon garlic
powder with 3 teaspoons of table salt or other fine-grained salt. The ratio works the same for onion salt,
too.

Yogurt is a classic chicken marinade in Greek, Indian, North African and Middle Eastern cuisines. Its
relatively gentle acidity (compared with lemon juice or vinegar) means it won’t make the meat fibers
tough from over-marinating the way that stronger acids can. The lactic acid in yogurt penetrates deeply
into the meat without breaking down muscle fibers. It works much like buttermilk, which is another
classic dairy-based dip, mildly acidic, that’s perfect for fried chicken.

Check out 30 minute chicken recipes.

Nutrition Facts

5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium,
17g carbohydrate (0 sugars, 1g fiber), 41g protein.