Lawrys Seasoned Salt Chicken Food

LAWRY'S PAPRIKA CHICKEN

Steps:

• Spray a large non-stick skillet with non-stick cooking spray.
• Lightly sprinkle both sides of the chicken with the seasoned salt and the paprika.
• Cook over medium heat about 2 minutes on each side.
• Lower the heat to low, cover the skillet, and continue cooking 15 minutes longer, turning the chicken over every 5 minutes.
• Continue cooking until the chicken is no longer pink in the center. You may want to check thinner pieces of chicken after 10 minutes as they will cook faster.

FRIED CHICKEN

Steps:

• Rinse chickens inside and out under running cold water and pat dry with paper towels. Remove extra skin and excess fat. Cut off the first joint of wings and the backs and discard. Keeping skin on, cut legs into thighs and drumsticks. Remove the wings, split the breast and cut each half crosswise into two (or ask your butcher to do this). Place pieces in a single layer in a shallow baking dish; sprinkle with seasoned salt or seasoning mix and rub to coat on all sides. Cover and set aside to marinate 1 hour.
• Preheat oven to 250 degrees. Heat 1 1/2 inches oil, enough to cover the chicken pieces 2/3 of the way but no more, in one or two wide, deep skillets or kettles to 325 to 350 degrees over medium-high heat. As the oil heats, mix the flours in a plastic food-storage bag. Add the thighs and drumsticks; shake to coat. Remove each piece with tongs, shake off excess flour and place skin side down in the hot oil without crowding. Fry until skin is browned and crisp, about 7 minutes; turn with tongs and fry until browned and crisp and cooked through, about 7 minutes longer, adjusting heat so chicken doesn't brown too quickly.
• Drain chicken on a wire rack set over a baking pan and keep chicken warm in the oven while coating and frying the remaining pieces: breast pieces next, about 5 minutes on each side, and wing parts last, about 4 minutes on each side. Serve while still warm. The meat will be less moist when served cold the next day, but still very tasty.

GRILLED SEASONED CHICKEN

Steps:

• Mix seasoned salt and garlic pepper in small bowl. Brush chicken on both sides with oil. Sprinkle with seasoning mixture.
• Grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through.

LAWRY'S SEASONED SALT (COPYCAT)

Steps:

• NOTE: I RECOMMEND USING MORTON POPCORN SALT AND TRADEWINDS BRAND GROUND CELERY SALT, BOTH SOLD AT SMART & FINAL. THERE WILL BE A SLIGHTLY DIFFERENT COLOR RESULT FROM LAWRY'S BRAND DUE TO THE ABSENCE OF OLEORESIN, A COLORING AGENT.
• MEASURE all BASE MIXTURE ingredients into a small bowl.
• COMBINE until well blended.
• ADD all HERBS AND SPICES ingredients to BASE MIXTURE in bowl.
• STIR and press with a fork for at least 2 minutes to release and infuse the essences between the spices.
• STORE spice mixture in a tightly sealed container to preserve freshness (spice mixture actually improves after 30 days and becomes even more authentic due to the infusion between all of the herbs and spices).
• ENJOY as a seasoning for your favorite foods.

KAREN'S FRIED CHICKEN

Steps:

• Season the chicken with a small amount of garlic powder.
• Generously season with lawrys seasoning salt.
• Season with pepper to taste.
• Let sit in the fridge while seasoning for about 4 hours.
• Beat eggs with water.
• Put flour in large plate.
• Dip the chicken in the egg mixture making sure to get it nice and wet.
• Dip into flour and coat really well to cover all of the chicken.
• Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
• Serve Hot.
• Reheat leftovers at 350 for about 10 minutes.
• This chicken is great cold too for picnics!

COPYCAT LAWRY'S SEASONED SALT

Steps:

• Combine all ingredients in a small bowl and mix well.
• Pour the blend into an empty spice bottle to store.