Brown rice and chicken are combined with black beans, zesty tomatoes, taco spice, and cheese in a simple burrito skillet.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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 ½ cups all-purpose flour
- 1 ½ cups vegetable oil for frying
Instructions
- 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.
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- Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
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- 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.
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- 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.
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- Enjoy!
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- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 638 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 177 mg |
| Dietary Fiber | 2 g |
| Protein | 43 g |
| Saturated Fat | 9 g |
| Sodium | 960 mg |
| Sugars | 7 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
I find if your pot gets the oil too hot , the chicken will brown nicely but not done yet. I put paper towels down let it sit then place on parchment paper and finish cooking in oven. The chicken is done and color is golden brown and crispy. If you wait till chicken is done it too dark looks burnt . Just a suggestion it works for me . Happy cooking and eating
wonderful…………. I added a little more herbs……..a great recipe
I haven’t tried making Louisiana Southern Fried Chicken yet. When I do fry chicken I fry it to a golden brown then bake it 35 to 45 min’s, I serve it with mash potatoes, country gravy, mixed veggies or salad and garlic bread. Makes for a filling meal.
I’ve never had good luck with fried chicken before – Crust always used to turn out so thin and unappealing. Until now! So happy! I made this exactly as it states – except I used chick thighs with bone in. So I cooked it much longer. I’d suggest turning down the heat a bit on the oil because of how long it takes but it turned out so delicious! Crunchy. And simple. Felt like Colonel Sanders himself and was so proud how it turned out. Thank you for sharing!
I used onion salt and didn’t add salt for the kids. Easy to salt at the table. I also put all the salt, pepper etc mix into the milk and added “ flipping Lekker” red wine and garlic sprinkle over the chicken before coating. Delicious recipe
Luvtocook. Your oil is to hot
Tasty and easy chicken recipe! Will be making this one again.
This was amazing. Instead of salt I used creole seasoning (there is salt in the creole seasoning but not as much) it tasted really good 🙂
My first attempt at fried chicken and it came out pretty well. The chicken seemed to take a lot longer than 15 minutes and I used more old than suggested. I think the egg and spice wash was a good blend but all the spice fell to the bottom of my bowl and didn’t get on the chicken. It might be better to add all the spices to the flour instead. I will try it again.
Great recipe thanks
The coating stayed on during frying and was very crispy. I prefer using shortening rather than oil.
I traded a cup of flour with a cup of House Autry chicken fry. Also, I didn’t let it cook on one side for 15 minutes. I flipped it every 5 minutes for the 20 minutes. It was amazing!!
Oh man, I was doubting myself all while preparing this only because every attempt I have tried at frying any cut or style of chicken, I have failed. Tonight I got an amazing deal on some fresh wings from the local meat department so I decided to try my hand at frying wings once more. I’m glad I picked this recipe. It turned out absolutely delicious. I did add 2tsp of celery salt also to the mixture. Not sure if it helped or hurt, but it taste amazing so I’m not complaint. 🙂
So yummy! I did add some of the seasoning to the flour with the addition of poultry seasoning. Will make again!
I made this just as! Whole family loved it and my grandson declared it “the best chicken ever!”
I thought it was bland. I’ve had better fried chicken and this didn’t impress me at all, won’t make it again
Use this recipe to make homemade chicken nuggets! All I did was cut the chicken into smaller chunks, then dipped it in the batter, then the flour. I used an air fryer instead of oil and I found there was still white flour on the chicken, but that’s because of the air fryer and not the recipe. I really liked this recipe and plan to try it again!
Because several reviews said the coating was delicious but the chicken was bland I brined the chicken for an hour in 3 Q water with 3/4 C salt. After that I dried the chicken completely. I mixed all of the seasonings together as directed and then I *first* sprinkled a bit onto both sides of each piece of chicken and *then* I added half of the seasonings to the milk and egg mixture (I used buttermilk) and half to the flour. I dipped the pieces first into the flour (and shook off the excess) then into the milk mixture, then back into the flour. Fried until browned on all sides and then transferred into a 350 degree oven (solely because I wanted the frying pan and its oil and cracklings available for gravy). After 20 minutes or so in the oven I checked the temp of each piece. Finding them all up to temp I served them with fried potatoes and onions (seasoned with fresh garlic, salt, and pepper) and cream gravy. I reserved a couple of tablespoons of oil and “debris” from the frying pan. Heated, added 2 T of flour and 1 T of the flour and seasonings mixture. Cooked that over medium heat for 3 minutes and then added 1 C homemade chicken stock and 1 C milk to make a nice thick gravy. I never make fried chicken the same way twice. My wife and daughters said this is the best I’ve ever made. Enjoy!
Good stuff! My 12yr old told me it was in the top ten of all time dishes. And since i cook for praise this recipe is a keeper
This made a crispy coating and juicy meat, but I would double (or triple) the seasoning next time, since it was a little bit bland.
My first time cooking chicken and I use this recipe. Work out great for a beginner