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1
Rub the chicken pieces on both sides with the poultry seasoning.
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2
In a medium bowl, whisk the eggs and the milk together.
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3
In a separate bowl, sift together flour, salt and pepper.
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4
Dip the chicken in the egg and milk mixture, and then dredge the chicken in the flour mixture.
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5
Heat enough oil to generously cover the bottom of a large, deep pan over medium-high heat.
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6
Fry the battered chicken until all sides are golden brown and the meat is cooked through.
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7
Serve with Buttered Mashed Potatoes and Sauteed Peas and Tomatoes.
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8
A viewer, who may not be a professional cook, provided this recipe.
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9
The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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10
2 large white potatoes, peeled and cubed (recommended: Russets)
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11
2 tablespoons butter
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12
Salt and pepper
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13
In a large pot, add the potatoes and pour just enough water to fully cover the potatoes.
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14
Heat the water over high heat, until the water comes to a rolling boil.
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15
Boil the potatoes in water until they are tender and then drain.
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16
Place the potatoes back on the heat and stir until the steam dissipates.
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17
Add butter, salt and pepper to the pot and then mash together until they reach the desired consistency.
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18
1 1/2 cups fresh peas
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19
1 tablespoon butter
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20
1 cup diced tomatoes
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21
In a large pan, saute the peas in butter over medium heat until they are tender or for approximately 7 minutes.
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22
Add diced tomatoes to the skillet and continue to saute until all of the flavors combine.
