Sometimes I have a craving for fried chicken – who doesn’t? Sometimes when that happens, I’ll just go to KFC or Publix and get a tender meal to go. I hate frying but since I discovered the convenience and beauty of using a Fry Daddy, frying is so much easier and it’s not messy at all. I wouldn’t do it any other way.
It’s funny, my Mom didn’t fry much either. Well, she did some pan frying but not a lot of deep frying. And when she did, she’d use a cast iron skillet or Dutch oven. No matter what, there would be grease all over the stove top. No so with the Fry Daddy!
So, to satisfy that recent craving, I had some chicken cutlets, all the spices, and I just happened to have some buttermilk on hand. Perfect opportunity to try this recipe which is said to be very much like KFC’s recipe. I’ll let you decide if that is true or not. Regardless, it’s really good.
The beauty of fried chicken is you can have it for dinner and if there are any leftovers, it’s perfect for lunch the next day chopped on top of a mixed green salad or you can take it on a picnic.
- 1 cup All purpose flour
- 1 teaspoon Dried oregano
- 1 teaspoon Chili powder
- 1 teaspoon Dried sage
- 1 teaspoon Dried basil
- 1 teaspoon Dried marjoram
- 1 teaspoon Pepper
- 2 teaspoon Salt
- 2 tablespoon Paprika
- 2 tablespoon Onion salt
- 1 teaspoon Garlic powder
- 2 tablespoon Accent
- 1 cup Buttermilk
- 1 Egg
- 6 Chicken cutlets
- Vegetable oil for frying
- Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
- Add the flour to a separate bowl and whisk in all the herbs and spices. Roll the chicken in the seasoned flour until completely covered.
- Add the oil to a fryer or Dutch oven and heat to 365 F.
- Use a utensil to lower chicken pieces into the hot oil. Be careful not to burn yourself with the hot oil.
- Fry for 8 to 10 minutes until golden brown.
- Remove chicken and drain on paper towels or rack.