Best Ever Sunday Fried Chicken

Best Ever Sunday Fried Chicken

Ingredients:
2 cups of all-purpose flour
1 1/2 teaspoons of salt
2 teaspoons of dried whole thyme
2 teaspoons of paprika
1 teaspoon of Morton's Nature's Seasoning
2 eggs, beaten
2/3 cup of milk
1/4 cup of lemon juice
5 lbs. Of chicken pieces
Vegetable oil
Combine the first 5 ingredients in a plastic bag, shake well to mix and set aside. Combine theeg gs,
milk, and the lemon juice, and stir well. Remove the skin from the chicken and place 2 or 3 pieces of
the chicken in the bag at a time. Shake the bag until the chicken pieces are well coated and then dip
them in the egg mixture. Return the chicken pieces to the bag and shake again. Repeat with thee- r
maining chicken pieces. Pour the vegetable oil to a depth of about 3/4" in a large heavy skillet. Fry
4 or 5 pieces of the chicken at a time in the hot oil over medium heat for about 15 minutes or until
golden brown, turning the chicken to brown both sides. Drain the fried chicken pieces on paperw t-o
els.
Broccoli And Pasta Soup
Ingredients
2 sticks of celery, diced
5 medium potatoes peeled and cut into small chunk s
1 or 2 large onions, chopped
1 bunch of broccol i
Salt (to taste)
Black Pepper (to taste)
1 stick of butter or margarine
1 cup of milk
2 cups of uncooked pasta
1 cup of grated cheese (American or Cheddar )
3 to 4 tablespoons of cornstarch or flou r
Place the potatoes, onions, and dice the celery in a large skillet and cover with water. Add the butter
or margarine, salt, and the
black pepper and cook on medium heat until tender. Cook the pasta in water until tender. Cook the
broccoli separately until tender, drain, and cut into small pieces. Add the broccoli to the potato x m- i
ture.
Mix the cornstarch or flour in the milk and stir until smooth. Slowly pour the cornstarch mixture into
the soup. Cook on low heat, stirring constantly until the soup begins to thicken. Add the cooked
pasta to the soup and mix well. Sprinkleh te grated cheese on top of each serving .
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