Ingredients
1 whole chicken, 3½ lb, cut into 10 pieces
2 pcs eggs
vegetable oil, for frying
3 cups all purpose flour
1 tbsp garlic salt
1 tbsp Italian seasoning
1 tbsp onion powder
1 tbsp ground black pepper
4 cups buttermilk
1 cup barbecue sauce
2 tbsp Worcestershire sauce
1 tbsp steak sauce
1 cup gravy
Preparation
Preheat oven to 350 degrees F.
In a large shallow dish, mix together flour, seasoned salt, Italian seasoning, onion powder, and black pepper.
In a separate bowl, beat eggs, then whisk in buttermilk, barbecue sauce, Worcestershire sauce, and steak sauce.
Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice.
Heat oil in a large, deep-sided skillet to 375 degrees.
Cook chicken in hot oil until golden brown on both sides, about 10 minutes on each side.
Arrange the chicken neatly onto a roasting pan lined with parchment paper.
Roast in the oven until evenly cooked inside, roughly 10 minutes.
Serve immediately with gravy.
