A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.
Ingredients
- all-purpose flour: 3 cups
- seasoned salt: 1 Tbsp
- garlic powder: 1 Tbsp
- onion powder: 1 Tbsp
- coarse ground black pepper: 1 Tbsp
- eggs: 2 piece
- buttermilk: 4 cups
- barbeque sauce: 1 cup
- Worcestershire sauce: 2 Tbsp
- steak sauce: 1 Tbsp
- whole chicken: 1 piece (3 pound, cut into pieces)
- oil for frying: 2 cups
Metric Conversion
Stages of cooking
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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.
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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).
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Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
