Wesson Fried Chicken
Ingredients
- 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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
750
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).