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*Editors note – I live in an area where fried chicken recipes are about as personal as your underclothes.  There’s as many variations to the recipe as there are makers, at least until the chain stores moved in. This variation seems to come from Louisiana.


• 3-lbs of fryer chicken
• 1 tbsp. salt
• 1 tbsp. black pepper
• 2 eggs (beaten)
• 1/2 cup evaporated milk (substitute half and half if necessary)
• 1/2 cup water
• 2 cups flour
• 1 tsp. paprika
• 1/4 tsp. ground thyme
• 1/2 tsp. granulated garlic
• 1 qt. oil for frying


1. Cut your chicken if you bought a whole one.

2. Season well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.

3. In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated. If you take it out and there’s damp spots, shake it again. The coating doesn’t stick well unless it’s dry.

4. Heat oil in a heavy duty fryer — oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.