CRISPY FRIED CHICKEN
- Active Time : 45 Minutes
- Total Time : 45 Minutes
- Serves : 5
- 1 bottle (48 fl oz each) Pure Wesson® Vegetable Oil
- 1-1/2 cups Ultragrain® 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
- 1 1 chicken = about 3-1/2 lb broiler-fryer chicken
- 1 teaspoon kosher salt
- 3/4 teaspoon ground black pepper
Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep. Heat oil over medium heat to 350°F.
Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable food storage bag. Shake to combine ingredients. Pour half of flour mixture into second resealable bag; set aside. Whisk together milk and egg in shallow bowl; set aside.
Discard giblets from chicken; cut chicken into 10 pieces. Sprinkle with the salt and pepper. Place dark meat pieces in first bag of seasoned flour. Shake to coat well; remove, shaking off excess flour. Dip pieces into milk mixture and transfer to second bag of seasoned flour. Shake well to coat.
Place coated pieces, skin side down, into preheated oil. Cook 10 to 12 minutes, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning. Drain on paper towels. Keep warm.
Make sure oil returns to 350°F. Repeat steps with remaining white meat pieces. Cook until breast reaches an internal temperature of 170°F. Discard unused flour and milk mixtures.