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Fried Chicken Recipe

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This recipe for Fried Chicken, by , is from Danielson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heidi Hiller
Added: Thursday, February 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 (3 lbs) chicken, washed and cut into 8 serving pieces, can also use boneless, skinless
Salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
Peanut oil for frying or vegetable oil

Directions:
Directions:
Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, them place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. The is important, as the oil rises when each piece of chicken is added.
Turn the heat to medium high, test by adding a drop of water to the oil. If it sizzles, the oil is ready. This takes about 4-5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Personal Notes:
Personal Notes:
*give yourself plenty of time to let the chicken chill in the refrigerator- makes the chicken super tender

 

 

 

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