My Unsouthern Southern-Fried Chicken Recipe pappysmom

• 3 lbs. of your favorie chicken parts; skin removed, well washed & patted dry
• 1 and 1/2 cups all-purpose white flour
• 2 large eggs
• 1 cup milk
• 2 Tablespoons Goya Adobo without cumin ( blue bottlecap)
• 1 teasp. ground black pepper
• 1/2 teasp. ground cayenne pepper
• 1/2 teasp. powdered poultry seasoning
• 1/4 teasp. garlic powder ( not garlic salt)
• 1/4 teasp. onion powder
• 1/4 teaspoon crumbled, dried oregano
• 1/2 teaspoon Tabasco sauce
• 2 drops liquid smoke
• veg. or corn oil for deep-frying

1. Place chicken parts in large stew-pot, add 1 tablespoon of the Goya adobo powder, cover chicken with hot water & bring to a boil.
2. Lower heat to simmer, cover pot & cook until chicken is just barely tender ( not falling off the bone).Remove chicken pieces from stewpot & allow to come to room temperature.
3. Meanwhile, in medium bowl, add the eggs, milk, Tabasco sauce, a dash of Goya adobo & the liquid smoke.Beat together well, by hand.
4. Set aside.
5. In a second medium bowl, add the white flour, black pepper, onion & garlic powders, crumbled oregano, poultry seasoning & ground cayenne pepper.
6. Mix together well.
7. Set aside.
8. In a heavy-bottomed, deep, medium-sized pot, place enough veg.
9. or corn oil to equal 6 inches.
10. Put on stove over medium heat.
11. Meanwhile, as oil is heating, put 2 Tablespoons of the seasoned flour into the egg/milk mixtue & stir with a fork until just blended.
12. Dip chicken pieces, one by one, first into seasoned flout to coat, shake off excess & then dredge in the egg/milk mixture, letting excess drip off.
13. Put each piece back into flour mixture, coat well & tap off excess flour.
14. Repeat until all pieces are coated, putting each coated piece on a plate or tray until all are coated.
15. Check for correct oil temperature by putting in only once piece of chicken.
16. It should get golden-brown within a minute or two ( with tongs or long fork, turn each piece once or twice to brown evenly.)
17. If chicken doesnt brown within a minute or two, then let oil get a little hotter before adding more chicken.
18. Fry 2 to 4 pieces at a time;( be sure not to crowd the pot at all; pieces should not touch one another.).
19. When golden-brown, remove to platter with paper towels to drain off excess oil.
20. Serve immediately.

chicken, flour, eggs, milk, without cumin, ground black pepper, ground cayenne pepper, powdered poultry seasoning, garlic, onion powder, oregano, tabasco sauce, liquid smoke, corn oil

Taken from www.chowhound.com/recipes/unsouthern-southern-fried-chicken-29767 (may not work)