- 1 (3 pound) whole chicken, cut into 6 pieces
- 2 eggs, beaten
- 1 (12 fluid ounce) can evaporated milk
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 1/2 cups all-purpose flour
- 1 1/2 cups vegetable oil for frying
- In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
- Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
- In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
- You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!
04/08/2017
recipepes.com
Tanya's Louisiana Southern Fried Chicken, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
