For individuals who choose a vegan diet, moist pumpkin muffins are available.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon seasoned salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon coarse ground black pepper
- 2 eggs
- 4 cups buttermilk
- 1 cup barbeque sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon steak sauce
- 1 (3 pound) whole chicken, cut into pieces
- 2 cups oil for frying
Instructions
- In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
- Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
- Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 806 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 183 mg |
| Dietary Fiber | 3 g |
| Protein | 51 g |
| Saturated Fat | 8 g |
| Sodium | 1323 mg |
| Sugars | 20 g |
| Fat | 30 g |
| Unsaturated Fat | 0 g |
Reviews
Double dredged cut thigh chunks, soo good!! Definatally using this recipe again, juicy! Flavorful! Can’t get enough
Great simple recipe for a newby deep fryer, thanks
I just didn’t care for the taste, it was way too barbeque-y for my tastes.
I’m not a chicken fryer by far. But the chicken was cook thoroughly (has ALWAYS been my issue) and it was crunchy. But that flour mixture could have used more seasoning. The outside was a lil bland but the meat itself was seasoned. I used Ranch seasoning for extra flavor. I love the buttermilk egg batter. I think that was the key to the crunchiness. And I coated with flour first, then batter, then flour again as suggested by another user. All in all I’m pleased and will used this recipe again and once I tweak the seasoning I’m sure I’ll bump this up to ??????????
I heated the oil to 375. The breading burned in under 1 minute.
This receipt was easy and delicious. The chicken was moist and flavorful. I would definitely make it again. Thank you!
Just made it – very disappointing. Hunks of the breading didn’t stay attacted and ended up burning to the bottom of the pan. Also takes a lot longer to cook the chicken through. No a complete disaster, as the chicken had a nice taste, even if no “fried” stuff around it.
A-M-A-Z-I-N-G!!! These are now a regular request in our household!! I use boneless skinless breasts and marinade for (almost) 24 hours. They are a huge hit!! The chicken strips require no dipping sauce at all and are moist and juicy. Thank you soooo much for this recipe!!
I followed the recipe as given to the letter. As soon as the hot oil (350 degrees) hits that batter the sugar from that BBQ sauce starts turning black, and then it turns to charcoal before the chicken is done. What a disaster. I had to peal the batter off it to get something the family could eat.
What a mess! I was so excited about this recipe, I followed the recipe to a ‘t’ but it burned, black burned, it was hard to flip with tongs because the breading would start coming off, the breading was burnt on the outside and the breading was not done on the inside. My husband said forget it and put the rest of chicken on the grill… Any advice on how to do this better next time, like I said, I was very excited about this recipe!
so messy
It was crunchy enough but I thought there would be more zip to it.
We Loved this chicken! Hubby couldn’t tell there there was BBQ sauce and worster sauce in the batter! I didn’t make any changes. Thanks for sharing!
tase was really good but the batter didnt coat evenly an dwas a bit on the chewy side next time I will probibly only use one coating per piece to minimize this problem.
I have to say… This is AWESOME!!! I have always had trouble getting the batter to stick with my old recipe, but now… no problem. It isn’t as messy as some are saying, in fact I had very little mess at all. I also used boneless, skinless chicken breasts (cause that is what I had on hand) that I cut into strips. My family absolutely loved it, it also reheats great. I will definitely be making this more often.
A bit too sweet for my husband and I. The kids liked it though. Maybe a different bbq sauce would help, but I won’t be making again.
It was alright, could definitely taste the barbeque sauce and it was really difficult to coat because it needed a lot more flour mixture, otherwise it just turns into a dough like substance
The taste of the batter was good, but the suggestion to dip them twice was not good. The first pan I made the batter was so thick that it wasn’t crispy all the way through and it would fall off. I made another pan though, dipping just once and they came out pretty good.
This is really yummy!
The taste was really good. As other reviewers said, my chicken ended up black, but mine wasn’t done on the inside. I used skinless, boneless chicken breasts, so I microwaved them to finish them. I will try again, but next time cut the breasts smaller.
This was a hit with the family. I never made fried chicken and this came out wonderful. I eliminated the three sauces the recipe called for. It just needed a bit more seasoning ( I guess if I added those three wet seasonings, the chiken would have been even better). Also, to fry chicken, the best thing is to let the oil heat up first or you’ll end up with a soggy mess and oily chicken. I usually flick a small drop of water intot he pan to indicate how hot it is and if its ready for the chicken. The breading on the chicken came out crunchy and perfect!