Ingredients
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3 to 3-1/2 pounds frying chicken pieces
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2 cups all-purpose flour
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1 teaspoon salt (or to taste)
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1 teaspoon freshly ground black pepper
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1/4 teaspoon white pepper
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1 teaspoon sweet paprika
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1/2 teaspoon poultry seasoning
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1/4 teaspoon garlic powder
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1 large egg (or 2 small eggs), well beaten
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1/2 cup milk
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2 to 2-1/2 cups Crisco®, melted, or vegetable oil like canola or peanut oil
Instructions
- Rinse the chicken pieces in cool water and pat away excess water with paper towels. Set aside.
- In a roomy, flat pan, such as a 9×13-inch pan, combine the flour and all spices, mixing well. Set aside.
- Combine the egg and milk in a separate, flat-bottomed dish (like a pie plate) and set aside.
- Over high heat, melt shortening (or vegetable oil) in a heavy 12-inch skillet to a depth of 1 inch.
- Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well.
- Place pieces in a single layer on a piece of waxed paper until all are coated.
- When the melted shortening or oil reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken — it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet.
- Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
- Reduce heat to medium, and cover the pan.
- Cook chicken pieces for 20 to 25 minutes or until 165°F on an instant read thermometer. Remove the cover.
- Turn chicken pieces skin side up and cook, uncovered, for 5 minutes.
- Remove chicken pieces, and drain on paper towels.
