Classic Fried Chicken

Name: Shore Lunch
Telephone: +

Recipe tags: breading-batter mix, easy difficulty, dinner, deepfry

For Pan Frying

1	whole cut-up chicken (5-9 pound)(may substitute pieces)
4	eggs, beaten or 1 cup of milk (optional)
	cooking oil, enough to cover chicken as specified
1 box	Shore Lunch^® Classic Fried Chicken Breading Mix

1

Rinse and pat dry chicken pieces.
2

Pour oil into large skillet and preheat oil to 350°F. Use a thermometer to ensure that the oil reaches 350°F.
3

Place breading mix into a large resealable plastic bag and eggs or milk into a shallow bowl.
4

For best results, moisten chicken in egg or milk, then place in plastic bag and shake to coat.
5

Carefully place chicken pieces in preheated oil. Oil should cover chicken pieces about halfway. Fry chicken pieces until done, about 20-30 minutes, turning pieces so they brown evenly. Chicken should reach an internal temperature of 180°F and should no longer be pink at the bone, juices should run clear. Cooking time will vary by size of pieces. Larger pieces will take longer to cook.
6

Remove cooked chicken from oil and drain on paper towels. Enjoy!

1

Pour oil into a large Dutch oven or deep fryer to a depth that allows the chicken to float while cooking. Dutch oven or deep fryer should be no more than 1/3 full of oil. Heat oil to 375°F.
2

Prepare chicken as directed above and fry until done, about 12-18 minutes, turning pieces so they brown evenly. Chicken should reach an internal temperature of 180°F and should no longer be pink at the bone, juices should run clear. Cooking time will vary by size of pieces. Bigger pieces will take longer to cook.
3

Drain chicken on paper towels.