Wesson Fried Chicken Recipes

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WESSON FRIED CHICKEN



Wesson Fried Chicken image

I am always on the lookout for a recipe like my aunts in Kansas used to make. This looks very similar, except I believe they used buttermilk. Found this on the Wesson Oil website.

Provided by Kats Mom

Categories     Chicken

Time 45m

Yield 10 pieces, 5 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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 Facts : Calories 590, Fat 31.4, SaturatedFat 9.2, Cholesterol 189.6, Sodium 509.6, Carbohydrate 31.7, Fiber 1.5, Sugar 2, Protein 42.2

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