(3 1/2-lb.)
whole frying chicken, cut into 8 pieces
3
eggs
1
(5-oz.)
can evaporated milk
1/4
cup
buttermilk
2
cups
all-purpose flour
2
tsp.
dry mustard
1
tsp.
kosher salt
1 1/2
tsp.
paprika
1/2
tsp.
garlic powder
1/4
tsp.
ground thyme
1
qt.
vegetable oil
Directions
Place chicken pieces in shallow dish. Whisk together eggs, evaporated milk and buttermilk in medium bowl; pour over chicken, turning to coat. Cover and refrigerate at least 30 minutes.
In large resealable bag place flour, mustard, salt, paprika, garlic powder, thyme and freshly ground black pepper to taste; seal bag and shake to combine. Place chicken in bag; reseal and shake to coat.
Heat oil over medium-high heat (325°F) in large, deep skillet. Add chicken. Fry, uncovered, 10 to 15 minutes, turning as needed, until inside is tender and no longer pink (180°F). Drain on paper towels.
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