0.0 – 0 reviews • Poultry
| Level: |
Intermediate |
| Total: |
6 hr 55 min |
| Active: |
55 min |
| Yield: |
8 servings |
Ingredients
- 1/2 cup dried parsley
- 1/4 cup lemon pepper
- 1/4 cup garlic salt
- 2 1/2 tablespoons ground rosemary
- 2 1/2 tablespoons seasoning salt
- 1 tablespoon chili powder
- 8 1/2 cups all-purpose flour
- 2 eggs
- 3 cups milk
- 4 pounds chicken parts (drums, thighs, breasts)
- 8 cups vegetable or canola oil
Instructions
- Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
- Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
- Heat the oil in a medium to large pot to 350 degrees F.
- Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
1724 |
| Total Fat |
115 g |
| Saturated Fat |
18 g |
| Carbohydrates |
114 g |
| Dietary Fiber |
6 g |
| Sugar |
5 g |
| Protein |
57 g |
| Cholesterol |
271 mg |
| Sodium |
1268 mg |
