Aunt Ethel's Southern Fried Chicken

• Meat

  • 1 Roaster chicken (4 to 5 lbs., whole

• Produce

  • 1/2 tsp Garlic powder
  • 1 tsp Ginger, ground
  • 1 tsp Marjoram, dried
  • 1/2 tsp Onion powder
  • 1/2 tsp Sage, ground
  • 1 tbsp Thyme, dried

• Refrigerated

  • 6 Eggs

• Condiments

  • 1 tbsp Mustard, ground

• Baking & Spices

  • 1/4 tsp Chili powder
  • 2 cups Flour
  • 2 tbsp Pepper
  • 1 tbsp Salt
  • 2 tsp Sugar

• Oils & Vinegars

  • 6 cups Vegetable oil

• Dairy

  • 2 cups Milk

• Other

  • Dredge

Found on carrieshomecooking.com

Description

Ingredients

• 1 whole roaster chicken (4 to 5 lbs.), cut into 8 pieces
• 6 to 12 cups vegetable oil
• 2 cups flour
• 1 Tbsp. salt
• 2 Tbsp. pepper
• 1 Tbsp. ground mustard
• 1 Tbsp. dried thyme
• 1 tsp ground ginger
• 2 tsp sugar
• ½ tsp dried oregano
• ½ tsp ground sage
• ½ tsp dried marjoram
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp chili powder
• Dredge
• 6 eggs
• 2 cups milk (sometimes I will use heavy cream)

Directions

• Heat oil in a deep fryer to 300°F. Make the breading by combining all the ingredient in a large bowl. In a separate bowl, beat the eggs and then stir in the milk. When the oil is hot, dip each piece of chicken in the egg mixture and then press into the breading until well coated. Toss each chicken piece in the breading until well coated; let the chicken sit in the breading for a minute or so and coat again. Gently add chicken (2 to 4 pieces at a time) to the hot oil and fry for 15 to 20 minutes. Drain the chicken on a rack for at least 5 minutes prior to serving.