Unorthodox Southern-fried Chicken
From busmamawilliams 15 years agoIngredients
- 2 to 3 pounds chicken parts; skinned & fat removed shopping list
- 5 cups hot water shopping list
- 3 Tablesps. adobo seasoning (Goya; one with blue cap) shopping list
- 3 cups white flour shopping list
- 1/4 teasp. cayenne pepper shopping list
- 1 teaspoon black pepper shopping list
- 1/4 teasp. italian seasoning shopping list
- 1/4 teasp. poultry seasoning shopping list
- 1/2 teasp. onion powder shopping list
- 1/4 teasp. garlic powder shopping list
- 3 eggs; beaten shopping list
- 2 cups milk ( I like to use 1 cup evaporated mixed with 1 cup water) shopping list
- dash hot sauce shopping list
- 3 cups shortening shopping list
How to make it
- In a large pot,bring the 5 cups water to boil, add 2 Tablesps. of the adobo seasoning & place skinned chicken parts into boiling water. Lower heat to medium & boil until chicken is just barely tender. Remove chicken to a colander & let drain & cool until it can be handled. (You can cool & freeze chicken stock for later use). In meantime, mix the following in a wide, shallow pan or casserole dish:
- the flour, 1 teasp. of adobo seasoning, cayenne pepper, black pepper, poultry seasoning, Italian seasoning, onion & garlic powders. In another shallow pan mix the following;
- the 3 eggs,milk,dash of hot sauce & a dash of adobo seasoning. To this egg mixture add 2 Tablesps. of the flour mixture & beat until smooth.
- Heat the shortening in a large pot, until quite hot, over a medium flame. (Since chicken is already cooked, you fry it very quickly until golden). Dip each chicken piece first into milk mixture then lightly coat in the flour mixture. Repeat this a second time with each piece of chicken (double-coated). Shake any excess flour off each piece. Carefully slide pieces into hot shortening (do not crowd pot) & fry without moving or turning pieces until they are golden brown on underside. Now turn once & fry until golden on second side. Remove & drain on paper towels.
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