2 frying chickens, cut into pieces
1 1/2 cup flour
2/3 c. bread crumbs
1 pkt. Italian dressing seasoning
1 envelope dry onion soup mix
2 eggs, well beaten
2/3 c. milk
Oil to cover the bottom of your skillet 1/2 inch deep.
Combine eggs and milk and whisk together. In a shallow container, mix flour, bread crumbs, Italian seasoning and onion soup mix. Dip chicken in egg mix, then roll in flour and repeat. Fry over medium heat for 25 min, turning often. Drain and serve.
Notes: I have since developed a new method for this recipe, same ingredients but with pre-baking to ensure even cooking. You can find it here. Also, I like to use buttermilk in the place of milk for the egg mix.
Jenny
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