Ingredients:
- 2 whole unconfined, organic chickens
- Vegetable oil of selection, for preparation the chicken
- 6 cups general-purpose flour
- 5 tablespoons salt
- 4 tablespoons ground black pepper
- 2 tablespoons garlic powder
- 1 tablespoon onion powder
- 2 teaspoons cayenne pepper
- 2 cups milk
1, Cut the complete chickens into four breasts, 4 thighs, four legs and four wings and put aside.
2, heat your oil, in either an important pan on the stove or a deep-fryer, to 325 degrees F.
3, during a massive bowl, mix the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper tilltotally mixed. Set aside.
4, Pour the milk into another bowl massive enough for the chicken to be immersed within the milk.
5, Prepare your dredging station. Place your chicken during a bowl. Next to it, your bowl of milk, and next to it, your dry mixture.
6, Take your breasts, gently dirt them along with your flour mixture, then dip them within the milk till they'recoated, then place them within the flour mixture.
7, Take the breasts that square measure within the flour mixture and sharply push the flour mixture into the wet chicken. confirm that the chicken in terribly totally coated, otherwise you won't reach the crust and crunch you'researching for. Gently place the breasts in your hot oil.
8, Next, repeat the dredging steps along with your alternative items of chicken during this order: thigh, leg then wing.
9, once you place the last wing into the volaille, you ought to have sixteen items of chicken within the oil. Set a timer for quarter-hour.
10, when quarter-hour, take a search measuring device and check the temperature of a breast. If it reads a hundred and eighty degrees F, all of your chicken is completed. (Keep in mind that it'll still cook when it's been aloof from the volaille.)
11,Remove the chicken from the oil and let it drain for five minutes. Let cool for a further ten minutes before serving.
