Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings
Ingredients
Directions
Combine flour, seasoned salt, poultry seasoning, mustard powder, and pepper in a zip-top bag. Add chicken, a few pieces at a time, and shake until evenly coated. Remove chicken to a plate and continue to coat remaining chicken.
Heat oil in a deep skillet over medium-high heat. Add chicken in small batches and cook and stir in the hot oil until golden brown on all sides, about 6 minutes per batch. Remove to a paper towel-lined plate and repeat to cook remaining chicken. Serve warm.
Cook's Notes:
For even more flavor, once all the chicken has been coated in the flour mixture, you can put it all into the zip-top bag and store in the refrigerator for 24 hours before cooking.
If doubling the recipe, only use 6 teaspoons of seasoning salt or it will be really salty. If cutting the recipe in half, use 2 to 3 teaspoons of seasoning salt.
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts (per serving)
| 326 | Calories |
| 8g | Fat |
| 26g | Carbs |
| 35g | Protein |
