DirectionsBig Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
1: Wash hands with soap and water.
2: In a medium bowl, combine milk and eggs; beat until thoroughly combined. Wash hands after handling raw eggs.
3: In a shallow bowl, combine flour, salt, pepper, paprika, cayenne pepper, garlic powder and onion powder; mix well. Wash hands after handling raw flour.
4: Dip each piece of chicken into buttermilk mixture and roll in flour mixture, pressing chicken firmly into flour to coat heavily. Wash hands after handling raw chicken.
5: In a heavy, deep skillet, melt shortening. When hot (shortening should reach a temperature of 325 degrees Fahrenheit on a deep fry thermometer), gently add meatier chicken pieces, making sure to keep the pieces about ½ inch apart. Turn and fry until golden brown on all sides. Partially cover skillet with a lid and simmer until tender. The meatier pieces take about 20 minutes, while wings and smaller pieces will take about 15 minutes. For a crisp crust, remove cover for the last 5 minutes of cooking. All chicken pieces should be cooked to an internal temperature of 165 degrees Fahrenheit as verified with an instant-read food thermometer.
6: Drain chicken pieces on paper towel.
Nutrition FactsNutrition Information Per Serving
Total Fat 29 g
Saturated Fat 7 g
Cholesterol 145 mg
Sodium 310 mg
Carbohydrates 7 g
Fiber 0 g
Sugars 1 g
Protein 39 g