Kay Potts advised:
"Ok, people, here it is:
This is the recipe for Leslie’s Fried Chicken, my mom and dad worked for both and they both used the same recipe
Have a bowl with flour, we have seasoned it a bit with white pepper and a bit of salt, to taste.
Dip your chicken pieces in the flour and then dip in the following mixture and back into the flour.
1 Cup powdered whey (Baking type- sweet powdered whey)
This is not readily available in grocery stores, we found in online at
3/4 cup powdered non/fat dry milk
1/4 cup salt (was a little salty- I might reduce this slightly next time)Try using just half of this or less, depending on how much you put in the flour.
2/3 cup water (I had to guess on the amount of water)
This mixture needs to be thin, the combination gives it the batter texture.
Dust chicken in flour, then into wet mix, then back into flour, shake off excess, cook in oil at 350 degrees for 12 minutes.
Evidently the whey is what gives it the flavor. We have also used buttermilk powder in place of the dry milk and whey and it comes pretty close! This works best in a deep fryer, rather than pan frying.
The crust is amazing, holds up well a couple of days in the fridge."