2 frying chickens (3 1/2 - 4 lbs.)
1 t. celery seeds
1 t. paprika
1 T. salt
2 large eggs
2 drops Tabasco
1 stick butter, melted
1/2 c. flour
2 T. onion powder
2 T. lemon pepper
2 T. fresh chopped thyme
3/4 c. buttermilk
16 oz. seasoned bread stuffing mix, crushed
Prepare the chickens. Mix together flour, celery seeds, onion powder, paprika, lemon pepper, salt and thyme. Wisk eggs and buttermilk together thoroughly. Add Tabasco. Pour into a shallow bowl. Pour the crushed stuffing mix unto a separate shallow bowl. Pour the melted butter onto a baking sheet. Dredge the chicken pieces in the seasoned flour, then in the buttermilk mixture. Coat pieces in crushed stuffing mix. Gently roll the chicken in the melted butter on the baking sheet. Divide the chicken between 2 baking sheets. Place the breasts and wings on one, and the legs and thighs on the other. Bake at 400 for 30-35 minutes for the white meat and 35-40 for the dark meat.
1 t. celery seeds
1 t. paprika
1 T. salt
2 large eggs
2 drops Tabasco
1 stick butter, melted
1/2 c. flour
2 T. onion powder
2 T. lemon pepper
2 T. fresh chopped thyme
3/4 c. buttermilk
16 oz. seasoned bread stuffing mix, crushed
Prepare the chickens. Mix together flour, celery seeds, onion powder, paprika, lemon pepper, salt and thyme. Wisk eggs and buttermilk together thoroughly. Add Tabasco. Pour into a shallow bowl. Pour the crushed stuffing mix unto a separate shallow bowl. Pour the melted butter onto a baking sheet. Dredge the chicken pieces in the seasoned flour, then in the buttermilk mixture. Coat pieces in crushed stuffing mix. Gently roll the chicken in the melted butter on the baking sheet. Divide the chicken between 2 baking sheets. Place the breasts and wings on one, and the legs and thighs on the other. Bake at 400 for 30-35 minutes for the white meat and 35-40 for the dark meat.
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