1 whole chicken (or 7-8 chicken breasts)
½ cup milk
1 cup flour
1 tsp seasoning salt
1 tsp black pepper
½ tsp oregano
1 egg
Cooking oil
Dash of garlic powder
Dash of paprika
½ tsp regular salt
“Any other spice that you want to throw in” according to Leland
Mix all dry ingredients into the flour. Beat egg with fork and add to milk. Dip prepared chicken into milk/egg batter and foll in flour mixture, as much as chicken can absorb. Drop chicken (not too much at once) into boiling hot oil and cook uncovered until well brown, turning as needed, when browned good, cover with lid and continue cooking until tender. This is Leland’s own concoction, we have enjoyed it a lot! The drippings from this make the great milk gravy that is included in another recipe.
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