Directions: |
Directions:First you have to have the right frying pan...get a big deep, heavy one with a lid...1 whole cut up chicken or whatever chicken parts you like best...I skin my chicken, even the legs...rinse the chicken and dry with paper towels...take a fork and pierce each piece a few times and place into a casserole dish...pour enough milk over the chicken to cover it halfway...cover with plastic wrap and refrigerate half an hour...turn chicken and refrigerate 15 more minutes...pour enough oil (vegetable or canola blend) into frying pan enough to halfway cover chicken (about 2-3 inches)don’t heat the oil yet. Get a large bowl and add 2 cups flour, 1 cup chicken breader (I use House of Autrey) 1 tablespoon garlic power, 1 tablespoon onion power,1 tablespoon black pepper, 1/2 teaspoon cayenne pepper 1/2 teaspoon salt. Blend this well. Start your oil heating. I start on high then when I add my chicken I turn stove down to medium high then last half of cooking to medium. Just make sure the oil is always bubbling. If the oil stops bubbling your chicken will be soggy and likely undercooked. Get 4 eggs and whisk them in a bowl big and then place in a shallow pan next to your flour mixture. Get chicken out of fridge. Remove from milk and pat dry with paper towel...Place on plate next to egg wash...check your oil with a drop of egg mixture...if it starts to cook right away then you are ready to fry chicken...roll 1 piece of chicken (chicken legs first) in the egg wash, then flour mixture then place chicken legs in frying pan..your chicken should be bubbling in the oil when placed inside the pan but not smoking......add the thighs and the breast (cook breast with the breast side up first half of cooking and then breast side down last half of cooking (this is so the breast meat wont be dry), cover with lid...let the chicken cook till it is light brown on the bottom then turn over and let the other side cook. It takes awhile to cook chicken, don’t rush it...if you see the chicken is browning to fast the turn adjust your stove. After the chicken is in the pan frying be sure to adjust the temperature on the stove... the oil should be bubbling around the chicken not raging or smoking. ... legs will be done sooner than thighs and thighs sooner than breast so be sure to take them out and place on plate lined with paper towel when they are done. Let it rest about 10 minutes before eating. |
This recipe for Southern Fried Chicken is from