Wesson Fried Chicken Recipes

Steps:

• Season chicken pieces with salt and pepper; set aside.
• Pour oil into 6-quart saucepan or Dutch oven or until 1-inch deep.
• Heat oil to 350°F over medium heat.
• Meanwhile, place flour, garlic powder, onion powder, paprika and red pepper in 1-gallon resealable plastic bag.
• Shake to combine ingredients; pour half of flour mixture into second resealable bag; set aside.
• Whisk milk and egg together in shallow bowl; set aside.
• Add dark meat chicken into first bag of seasoned flour.
• Shake to coat well; remove chicken shaking off excess flour.
• Dip pieces into milk mixture and transfer to second bag of flour and shake well to coat.
• Place coated chicken, skin side down, into preheated oil.
• Cook 10-12 minutes total, or until internal temperature reaches 180°F, turning occasionally to prevent excess browning.
• Drain on paper towels and keep warm.
• Make sure oil returns to 350°F and repeat steps with remaining white meat pieces.
• Cook until breast reaches 170°F.
• Discard all unused flour and milk mixtures.

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.