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Fryer Fried Chicken from Millie

Source of Recipe

Millie


List of Ingredients

One whole chicken cut into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 drumsticks ~ Or whatever parts suit yer fancy)

Lowry's Seasoning Salt {I make my own blend}
dried parsley
rubbed sage
marjoram

Salt {optional ~ I don’t add salt, if I’m usin garlic salt instead of garlic powder}

fresh ground black pepper {I use a mix of black/red/white}
onion powder
Garlic powder {if not addin add’l salt you can sub Garlic salt mix}

¼ cup of all purpose flour
¼ cup of Pancake Mix {I make my own buttermilk pancake mix}
Vegetable oil for fryin



Recipe

In a bowl, combine all seasonings (except flour and pancake mix) & coat chicken on all sides. Rub the seasonins in real good & place parts in zip bag, close and put in refrigerator for at least 2 hours so that the chicken will absorb the seasonings ~ the longer it sits, the better it gets.

Pre-heat the vegetable oil to just above medium (1 click past medium on deep fryer). Oil must be hot, but not scalding. My fryer actually has a “chicken setting” n’ I use that.

Combine flour and pancake mix in a large bowl. Dredge the chicken completely and put chicken in the fryer. Cook until golden brown. Takes bout 12~14min’s ~ I like to open & shake basket bout ½ way thru cook time….return to fryer, close & finish the cook time.

Take chicken out of the fryer when brown and put on paper towels to absorb excess oil. Let cool for 5 to 10 minutes.