Wonderful recipe. The family and neighbors loved them. I doubled the recipe and used 1/4 cup of dough to make larger cookies.
I made this for dinner last night. It was my first ever attempt at homemade fried chicken of any sort. It’s a testament to the excellence of Kenji’s directions that, in spite of my inexperience, it was a smashing success with my Southern born wife. Delicious!

I agree with the others. Gravy is made after in the same pan while chicken is kept warm. Pour off most of the now chicken flavored fat with fond and proceed. The salt needs to be cut back if you find yourself using enhanced chicken. The added cream isn’t needed either. Plenty of mouthfeel from the roux.

Oh wow, do I feel like a doofus. I asked the question without even looking at the actual recipe. He specifies that a 12-inch cast iron skillet will work, along with the wok or the chicken fryer.


1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk.


In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels …

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