A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.
Ingreadient
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3 cups all-purpose flour
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1 tablespoon seasoned salt
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon coarse ground black pepper
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2 eggs
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4 cups buttermilk
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1 cup barbeque sauce
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2 tablespoons Worcestershire sauce
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1 tablespoon steak sauce
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1 (3 pound) whole chicken, cut into pieces
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2 cups oil for frying
Direction
- 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.
