In my opinion the best fried chicken I have ever had. My fiance told me it's better than his own mother's!!! LOVE IT! I have a little "Fry Daddy" fryer that I use to fry the chicken, but you can use a frying pan as well.
quart vegetable oil (for frying, or your choice oil)
Serving Size: 1 (1830) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1350 g82 %
Total Fat 150 g230 %
Saturated Fat 20.1 g100 %
Cholesterol 175.2 mg
Sodium 87.4 mg
Dietary Fiber 2.1 g8 %
Sugars 1.4 g5 %
Protein 25 g
To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
In a shallow bowl, beat the eggs.
Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
In a large skillet, heat oil for frying.
Fry coated chicken on each side for about 5 minutes.
Cover skillet and cook on lower heat for about 10 minutes.
Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
**Chicken is done when no longer pink inside and juices run clear.**.
Drain fried chicken on paper towels and keep warm in oven until ready to serve.
In fryer, I heat to 350-400 degrees F.
Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
Eat with favorite dipping sauce or just crispy! ENJOY!