Oh yeah, it’s bad for you. But it’s sooooo goooood.
Makes: 6 fried chicken thighs
6 chicken thighs, bone in, skin on
2 cups all purpose flour
2 Tbs. mccormick’s rotisseree chicken seasoning + 1 tsp. more for sprinkling
2 Tbs. garlic pepper
1 tsp. seasoning salt
2 Tbs. minced dried onion
2 cups skim milk
1 large egg
2-4 cups vegetable oil
2-4 pieces bread
In deep dish extra large skillet with lid, add oil. Turn heat to medium, leave lid off. Meanwhile, add flour, chicken seasoning, garlic pepper, salt and onion in shallow dish. Wisk until well blended. In separate bowl, add milk and egg. Wisk until blended.
Test oil by dropping a drop of egg wash in pan. When bubbles, oil is hot and ready. Dredge chicken in egg wash, then flour. Return to egg wash and flour second time before adding to pan. Repeat with all chicken. Let fry 5 minutes uncovered, sprinkling tops of chicken with chicken seasoning. Flip chicken over. Fry 5 minutes more, sprinkling tops of chicken with chicken seasoning. Cover and fry 15 minutes. Turn chicken. Cook 15 more minutes. Remove chicken to plate covered in bread to soak up excess oil. Let rest 10 minutes. Serve.