Ingredients Serves 4
3 cup (up to 6) vegetable oil, more or less depending on pot used
1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast
3 egg
1⁄4 cup heavy cream, or water
2 1⁄3 cup soy flour
2 tsp salt, plus additional for seasoning chicken
1 tsp black pepper, plus additional for seasoning chicken
1 tsp garlic powder
1 tsp poultry seasoning
Directions
Preheat oven to 350 degrees F (175 degrees C).
Place a heavy pot over medium-high heat with at least 1 inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F (175 degrees C); it is important to monitor and maintain the temperature or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients: soy flour, 2 teaspoons salt, 1 teaspoon pepper, garlic powder, and poultry seasoning.
Season the chicken well with salt and pepper. Dip each piece first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns. It is best to place any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F (175 degrees C) for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F (73 degrees C). Serve immediately.
Cook's Note: Soy flour is made from toasted soybeans and has already been "cooked," therefore it has a tendency to brown faster than plain flour when frying. Try this same breading for onion rings, baked pork chops, okra, mozzarella sticks, mushrooms, onion rings and eggplant.
