Wesson Fried Chicken

Submitted by Kat's Mom

"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."

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 10 pieces
• Serves: 5

ingredients

• 1587.57 g chicken pieces or 1 broiler-fryer chicken, cut in 10 pieces
• 4.92 ml kosher salt
• 3.69 ml ground black pepper
• vegetable oil (48 fl.oz. bottle of Pure Wesson Oil)
• 354.88 ml all-purpose flour
• 7.39 ml garlic powder
• 7.39 ml onion powder
• 7.39 ml paprika
• 3.69 ml ground red pepper
• 118.29 ml whole milk
• 1 egg

directions

1. Season chicken pieces with salt and pepper; set aside.
2. Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep.
3. Heat oil to 350°F over medium heat.
4. Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable plastic bag.
5. Shake to combine ingredients; pour half of flour mixture into second resealable bag; set aside.
6. Whisk milk and egg together in shallow bowl; set aside.
7. Add dark meat chicken into first bag of seasoned flour.
8. Shake to coat well; remove chicken shaking off excess flour.
9. Dip pieces into milk mixture and transfer to second bag of flour and shake well to coat.
10. Place coated chicken, skin side down, into preheated oil.
11. Cook 10-12 minutes total, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning.
12. Drain on paper towels and keep warm.
13. Make sure oil returns to 350°F and repeat steps with remaining white meat pieces.
14. Cook until breast reaches 170°F.
15. Discard all unused flour and milk mixtures.