2-milk fried chicken

• Ready in 25m

• Serves 3

• 877 calories

• 13.7g carbs

2-milk fried chicken is a gluten free and ketogenic recipe with 3 servings. For $2.58 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 34g of protein, 78g of fat, and a total of 877 calories. It works well as a main course. 43 people were glad they tried this recipe. A few people really liked this Southern dish. From preparation to the plate, this recipe takes about 25 minutes. This recipe from Casaveneracion requires cayenne, celery salt, garlic powder, and coconut milk.

12 ingredients

1. 1 tsp cayenne
2. 2 tbsps celery salt
3. 3 chicken leg quarters
4. 1 cup coconut milk
5. 1 cup evaporated milk
6. 1/2 cups flour
7. 1 tsp garlic powder
8. 1 tsp ground pepper
9. 1 tsp powdered mustard
10. 1 tsp onion powder
11. 1 tsp paprika
12. 2 cups vegetable cooking oil

Instructions

1. Rinse the chicken well, drain then pat dry with a kitchen towel.In a bowl, mix together the celery salt, black pepper, mustard, cayenne, garlic powder, onion powder and paprika. Rub the mixture well on the chicken working the rub into the meat and crevices.
2. Place the chicken in a shallow bowl in a single layer.Stir together the evaporated milk and coconut milk.
3. Pour over the chicken. Cover and let sit in the fridge for several hours or overnight. For best results, flip the chicken halfway through.
4. Heat the cooking oil in a frying pan or wok.
5. Drain the chicken; reserve the marinade.Dredge each chicken quarter in flour, dip in the milk mixture than dredge again in flour.Fry over medium heat for nine to twelve minutes (depending on the weight of the chicken quarters) then turn up the heat to high and fry for another two to three minutes to brown the coating well.
6. Drain the chicken and serve hot.