CRISPY FRIED CHICKEN
Cold water rinse chicken pieces well
then pat dry with paper towels.
Prepare the flour mixture:
1 tablespoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1 cup flour mixed with 1 cup Panko breadcrumbs
2 large or 3 medium eggs beaten
Mix celery salt, white pepper, garlic, onion powder and paprika and funnel into an empty spice container and shake well.
Dip chicken in egg batter, shake spices all over chicken pieces then coat chicken in the flour, dip chicken in egg mixture then coat with flour and breadcrumbs, lay coated pieces on a few paper towels. Let them set undisturbed for 10-15 minutes for the flour to absorb the spices and cling to the chicken.
In a large enough fry pan, use enough canola oil that will cover chicken about 1/3 or more of the way up.
Heat oil using a low to medium heat. Drop a small pinch of flour in it, if the oil gently makes small bubbles around the flour the heat is just right. Fry each side to a light gold color. Remove from pan, then bake chicken in a 300-F oven for 20 minutes or until fork tender. Let cool to get crispy before serving.
Chicken Gravy For Mashed Potatoes:
Prepare a package of your favorite powdered chicken gravy adding a small pinch of ground tarragon leaves and 1/2 cup of canned creamed corn.