Spicy Texas Style Fried Chicken
4 boneless, skinless chicken breasts
6 cups milk
1 cup all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 1/2 teaspoon seasoned salt
1 1/2 teaspoons pepper
1 (16 ounce) can shortening
Rinse chicken, pat dry. In bowl, combine chicken and milk. Chill for 1 hour. In another bowl, Whisk together flour, cayenne pepper, garlic powder and seasoned salt. Roll chicken in flour mixture to coat. Dip into milk. Roll in flour mixture again. Place onto sheet of waxed paper. Repeat with remaining chicken. Place rack over rimmed baking sheet. In deep fryer, heat shortening to 350 degrees. Working in batches, Add chicken to fryer. Cover; fry until brown and cooked through. Transfer chicken to wire rack; drain.
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4 boneless, skinless chicken breasts
6 cups milk
1 cup all-purpose flour
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 1/2 teaspoon seasoned salt
1 1/2 teaspoons pepper
1 (16 ounce) can shortening
Rinse chicken, pat dry. In bowl, combine chicken and milk. Chill for 1 hour. In another bowl, Whisk together flour, cayenne pepper, garlic powder and seasoned salt. Roll chicken in flour mixture to coat. Dip into milk. Roll in flour mixture again. Place onto sheet of waxed paper. Repeat with remaining chicken. Place rack over rimmed baking sheet. In deep fryer, heat shortening to 350 degrees. Working in batches, Add chicken to fryer. Cover; fry until brown and cooked through. Transfer chicken to wire rack; drain.
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