• 2.5lbs. flour
  • 2 whole chickens
  • 1/3 cup garlic powder
  • 1/3 cup onion powder
  • 1/3 cup Ben's Heffer Dust
  • 2 tbsp black pepper

Frying Oil:

  • 3 smoked ham hocks
  • 10lbs. shortening
  • 2lbs. lard


  • Set Matador to medium heat.
  • Place all ingredients for oil into Matador and heat for 25 minutes.
  • Once oil mixture is melted, remove ham hocks and make sure oil is at 350°F.
  • Mix all dry ingredients together.
  • Separate wings, legs, thighs, and breasts from chicken.
  • Place chicken in flour mixture and toss, letting rest for 5 minutes.
  • Slowly add chicken to oil and cook until golden brown (12-15 minutes).
  • Remove and place on paper towel to drain excess grease.


Be sure to roll chicken constantly to ensure a golden brown color and crispy texture.