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Monday, January 20, 2014


 If you are planning ahead for this recipe, if you brine your chicken for 4 hours or more, this will be exceptionally delicious. 1 cup salt to 1 quart water, add chicken pieces, and let sit . Drain and start recipe....


  • 1 broiler/fryer chicken, cut into 8 pieces
  • 1/2 cup mayonnaise
  • 2 eggs
  • 2 tablespoons kosher salt
  • 1/4 cup ranch dressing
  • 2 Tablespoons Djon style mustard
  • 2 teaspoons garlic powder
  • 1 teaspoon  pepper
  • Self rising flour, for dredging~about 2 cups
  • Vegetable shortening, for frying, I like Crisco
Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet, electric or heavy fry pan. Once shortening is melted raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken and pat dry with paper towels. Combine salt,mayo, garlic powder, ranch, mustard, eggs and pepper in a large bowl.Mix well with a fork . Coat chicken with this mixture. Place flour in a paper shopping bag, add a couple pieces of chickenat a time into the bag and shake until coated with  flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain by setting chicken directly on your brown paper bag you used for flour .