Name: Texas Fried Chicken
Ingredients: 2 cup flour; 1 1/2 pound frying chicken, cut into pieces (or breasts, thighs, legs, etc); 1 tablespoon Lowry's seasoning salt; 1 tablespoon garlic powder, optional; 1 tablespoon salt; 1 teaspoon white pepper; 1 cup buttermilk; 2 eggs, wisked together; 1/4 cup flour (to dip chicken in before milk mixture); 1 tablespoon baking powder; oil for frying (Canola)

Texas Fried Chicken

11 Comments

Texas is known for big flavors, and this fried chicken recipe is no exception. Simple to make and delicious to eat, this will become a staple in your home soon enough.

Ingredients

2 cups flour
1 1/2 pound frying chicken, cut into pieces (or breasts, thighs, legs, etc)
1 tablespoon Lowry's seasoning salt
1 tablespoon garlic powder, optional
1 tablespoon salt
1 teaspoon white pepper
1 cup buttermilk
2 eggs, wisked together
1/4 cup flour (to dip chicken in before milk mixture)
1 tablespoon baking powder
oil for frying (Canola)

Instructions

Combine dry ingredients, except leave the 1/4 cup flour on the side. Mix eggs and milk well (with a whisk) in a bowl.
Preheat cooking oil to 340 degrees F in a deep pot. Do not fill more than half way with oil, it's best to do less than half full.
With mallet, tenderize chicken breasts (if you're using breasts). Dip breasts (or other chicken) into dry batter, cover lightly.
Then dip chicken pieces into wet batter, coat thoroughly. Then take take chicken and dip it back into dry mixed batter and coat.
Drop chicken into heated oil and cook until chicken is done, about 8 to 12 minutes each side. Use tongs to remove chicken and let dry on paper towel.

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SissieSass

Apr 29, 2017

Ok, I am going to have to make this in strips so that I can try to get my husband to try it this way. I know he loves Lowry's seasoned salt and if I debone the chicken he does eat it. I think cutting boneless, skinless breasts into strips and breading them in the seasoned flour would be the best way to make this dish. It sounds so delicious, I can't wait to try it out.

Karen Lester

Feb 28, 2014

Really not that difficult to figure out, 1. mix the ingredients like the recipe says. This much flour and milk should cover about 6-8 pieces of chicken. 2. you do not add the dry ingredients to the milk, first roll or (I shake mine in a 1 gallon size ziplock bag) chicken pieces with the 1/4 cup flour. 3. dredge chicken into the milk/egg mixture. Quick dip. 1 piece at a time. 4. dredge into the dry ingredients mixture. roll or shake. 5. Carefully place into hot oil.

jlsprinkle

Mar 11, 2013

I still do not know what to do with the 1/4 cup of flour - and in the comments others are adding water top the recipe - I have read the this recipe many times and do not know where to use the 1/4 cup of flour - All of these recipes on Red Lion have mistakes in them - do you not proof read these before you post them - I am to the point of finding recipes elsewhere if this is all the better you can do. You could at least look at them before posting!

sbratcher 1697624

Jun 01, 2012

Wow this is the chicken I grew up on! It is the BOMB!!!!!! I never measured it out tho! now I can share it with my friends the right way. I'm a pincher as opposed to measuring spoons so I could never properly convey the right amount! Thanks

Shrimpsdesk 585002 9

Mar 17, 2012

I agree Recipe is poorly written ..That happens quite often on the Recipe Lion.....

Master Editor

Mar 19, 2012

Hello Shrimpsdesk, and all, We are sorry for the confusion with this recipe, this was originally reader submitted, so we appreciate the feedback. We've updated and made changes to this recipe to hopefully be more clear. Thanks again for the comments and let us know if anyone has any more suggestions to make this recipe even better. Thanks! - Editors of RecipeLion

kscdlc

Sep 26, 2010

The one who wrote, "The small amount of flour an baking powder go in the milk an water correct? Says mix dry, should be more specific." was helpful but I still wonder how much chicken and ?? a quart of buttermilk and a pint of water?? This sounds like it could be a very good recipe but I wouldn't waste the money trying it with so many unanswered questions.

mcrageous

Sep 26, 2010

This is a horrible recipe to understand! How much chicken? Why are there 2 ingredients for flour? 1 QUART Buttermilk? Really?? Shame on you Recipe Lion!!

Margret

Sep 26, 2010

I think it is perfectly understandable if you read the whole thing first.

sunnie60

Aug 19, 2010

No, you have 2 bowls. One for the dry mix and the other bowl for the wet ingredients. Dip the chicken in the dry mix first and then the wet. Then dip the chicken in the dry again and fry.

shet1941

Aug 18, 2010

The small amount of flour an baking powder go in the milk an water correct? Says mix dry, should be more specific.