COOKING SOUTHERN FRIED CHICKEN

By Jasmine Gober

INGREDIENTSSOUTHERN FRIED CHICKEN

HOUSE SEASONING1 CUP SALT

¼ CUP BLACK PEPPER¼ CUP GARLIC POWDER

¼ CUP OF SEASONING SALT 2 CUPS OF FLOWER

3 ½ POUND BAG OF CHICKEN DRUMETS

OIL, FOR FRYING, PREFERBALY VEGETABLE OIL

APPLIANCES

MEDIUM GLASS BOWLLARGE NON-

STICK SKILLIT

PATIENCE!!!!

EASY AS 1,2,3

1• SET STOVE

BURNER ON MEDIUM HIGH SO THE GREASE GETS NICE AND HOT. (ONCE CHICKEN IS IN TURN BURNER DOWN TO ONLY MEDIUM HEAT.

2• IN A

MEDIUM SIZE BOWL MIX TOGETHER ALL THE SEASONINGS. THEN MOVE FROM BOWL TO PLASTIC BAG FOR COATING.

3• IN A LARGE

SKILLET, HEAT THE OIL OVER MEDIUM HEAT.. ONE PIECE AT A TIME, DIP THE CHICKEN INTO MIXTURE. SHAKE THE BAG SO THAT THE FLOUR IS COVERING EACH PIECE OF CHICKEN. PUT CHICKEN INDIVIDUALLY INTO SKILLET SLOWLY.

STEPS IN MOTION 1 2 3

YOUR CHICKEN SHOULD LOOK LIKE THIS AT THE END

THANK YOU FOR TUNING INTO JASMINES POWER POINT