Kat's Mom's Note:
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.
My Private Note
Units: US | Metric
- 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
- 1Season chicken pieces with salt and pepper; set aside.
- 2Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep.
- 3Heat oil to 350°F over medium heat.
- 4Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable plastic bag.
- 5Shake to combine ingredients; pour half of flour mixture into second resealable bag; set aside.
- 6Whisk milk and egg together in shallow bowl; set aside.
- 7Add dark meat chicken into first bag of seasoned flour.
- 8Shake to coat well; remove chicken shaking off excess flour.
- 9Dip pieces into milk mixture and transfer to second bag of flour and shake well to coat.
- 10Place coated chicken, skin side down, into preheated oil.
- 11Cook 10-12 minutes total, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning.
- 12Drain on paper towels and keep warm.
- 13Make sure oil returns to 350°F and repeat steps with remaining white meat pieces.
- 14Cook until breast reaches 170°F.
- 15Discard all unused flour and milk mixtures.
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Nutritional Facts for Wesson Fried Chicken
Serving Size: 1 (269 g)
Servings Per Recipe: 5
- Amount Per Serving
- % Daily Value
- Calories 589.9
- Calories from Fat 282
- Total Fat 31.4 g
- Saturated Fat 9.1 g
- Cholesterol 189.6 mg
- Sodium 509.6 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 1.5 g
- Sugars 2.0 g
- Protein 42.2 g