Needed for three coating stages:
A plate with a cup of flour

Milk Mixture:
1 egg, beaten
3/4 cup milk
Dash of soy sauce
Dash of chicken bouillon
Dash of garlic powder
Dash of parsley flakes

Flour and Bread Crumb Mixture:
1/2 cup flour
1/3 cup bread crumbs
Dash of salt
Dash of black pepper
Dash of garlic powder
Dash of onion powder
Pinch of paprika
Pinch of ground sage
The Main Courses Chef presents ...
Colonel-Style Chicken
at The Fatted Café
Chicken pieces with a fast food flavor
Slice 2 or 3 boneless, skinless chicken breast halves to a 3/8-inch thickness across
the grain for tenderness. In a deep frying pan heat 1/2 inch of oil over medium
heat to about 350°F.

In a bowl beat the egg, milk, and soy sauce, then stir in chicken bouillon, garlic
powder, parsley flakes and flour.

In a separate bowl, combine 1/2 cup of flour, 1/3 cup of bread crumbs and the
remaining ingredients.

Put flour in a third bowl. Cover each chicken piece with flour, then roll in the milk
mixture, then roll in the flour and bread crumbs mixture.

Fry the chicken at 360-375°F, placing the larger pieces in first (the temperature
will drop as pieces are added). Remove chicken pieces when golden brown and
drain on paper towels. Serve hot or cold; good meat course for an outing.

Cooks Tip: Flavor the oil by adding thick onion slices to the oil before cooking the
chicken and skimming them out before adding the chicken.
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