Prep 15 mins
Cook 30 mins
I am always on the lookout for a recipe like my aunts in Kansas used to make. This looks very similar, except I believe they used buttermilk. Found this on the Wesson Oil website.
- 3 1⁄2 lbs chicken pieces or 1 broiler-fryer chicken, cut in 10 pieces
- 1 teaspoon kosher salt
- 3⁄4 teaspoon ground black pepper
- vegetable oil (48 fl.oz. bottle of Pure Wesson Oil)
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons garlic powder
- 1 1⁄2 teaspoons onion powder
- 1 1⁄2 teaspoons paprika
- 3⁄4 teaspoon ground red pepper
- 1⁄2 cup whole milk
- 1 egg
- Season chicken pieces with salt and pepper; set aside.
- Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep.
- Heat oil to 350°F over medium heat.
- Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable plastic bag.
- Shake to combine ingredients; pour half of flour mixture into second resealable bag; set aside.
- Whisk milk and egg together in shallow bowl; set aside.
- Add dark meat chicken into first bag of seasoned flour.
- Shake to coat well; remove chicken shaking off excess flour.
- Dip pieces into milk mixture and transfer to second bag of flour and shake well to coat.
- Place coated chicken, skin side down, into preheated oil.
- Cook 10-12 minutes total, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning.
- Drain on paper towels and keep warm.
- Make sure oil returns to 350°F and repeat steps with remaining white meat pieces.
- Cook until breast reaches 170°F.
- Discard all unused flour and milk mixtures.