Wisconsin Supper Club Broasted Chicken

Directions

1. Bread the chicken. In a shallow dish, whisk together the eggs, dairy-free milk, and salt. In another bowl, mix the flour, baking powder, garlic powder, onion powder, paprika, salt, and pepper. Season the chicken with liberally with salt & pepper. Then, dip each chicken piece into the egg mixture, then coat in the flour mixture. Set aside while you heat the shortening.
2. Fry the chicken. Melt Crisco® All-Vegetable Shortening in a large skillet or Dutch oven to about 1/2 inch deep. Heat to 350–375°F. Fry chicken in batches, turning as needed, until golden brown and cooked through (internal temp should reach 165°F). Drain on a rack or paper towels.
3. Keep it warm. If working in batches, place cooked chicken on a heat-safe cooling rack over a sheet pan in a 200°F oven to keep it warm and crisp. Leave the chicken in the oven while you prepare the gravy.
4. Make the gravy. In a saucepan, melt 3 tablespoons of shortening. Whisk in 3 tablespoons of flour to make a roux. Slowly add chicken broth and bouillon, stirring until thickened. Season with salt and pepper to taste.