1 whole chicken, 3½ lb, cut into 10 pieces
2 pcs eggs
vegetable oil, for frying
Seasoned Flour:
3 cups all purpose flour
1 tbsp garlic salt
1 tbsp Italian seasoning
1 tbsp onion powder
1 tbsp ground black pepper
Marinade:
4 cups buttermilk
1 cup barbecue sauce
2 tbsp Worcestershire sauce
1 tbsp steak sauce
To Serve:
1 cup gravy
Preheat oven to 350 degrees F.
In a large shallow dish, mix together flour, seasoned salt, Italian seasoning, onion powder, and black pepper.
In a separate bowl, beat eggs, then whisk in buttermilk, barbecue sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice.
Heat oil in a large, deep-sided skillet to 375 degrees.
Cook chicken in hot oil until golden brown on both sides, about 10 minutes on each side.
Arrange the chicken neatly onto a roasting pan lined with parchment paper.
Roast in the oven until evenly cooked inside, roughly 10 minutes.
Serve immediately with gravy.
Sugar: 38g
:
Calcium: 379mg
Calories: 1071kcal
Carbohydrates: 121g
Cholesterol: 176mg
Fat: 39g
Fiber: 4g
Iron: 8mg
Monounsaturated Fat: 14g
Polyunsaturated Fat: 7g
Potassium: 1084mg
Protein: 55g
Saturated Fat: 14g
Sodium: 3283mg
Trans Fat: 1g
Vitamin A: 873IU
Vitamin C: 5mg
