Texas Fried Chicken

Oxmoor House
12 to 15 servings


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3 (3 1/2- to 4-pound) broiler-fryers, cut up
3 tablespoons salt
1 tablespoon pepper
3 (5.33-ounce) cans evaporated milk
All-purpose flour
3 cups shortening
Fresh parsley sprigs (optional)


Sprinkle surface of chicken with salt and pepper. Place chicken in a shallow pan, and pour milk over top. Cover and refrigerate 1 hour. Remove chicken from milk, and dredge in flour. Discard milk.

Heat shortening in a large skillet to 325°; fill with chicken pieces and fry, uncovered, 5 minutes or until brown. Reduce heat; cover and cook an additional 30 minutes or until chicken is tender. Drain chicken well on paper towels. Repeat procedure with remaining chicken pieces.

Place chicken on a warm serving platter, and garnish with parsley sprigs, if desired.

Created date

February 2010