Southern Style Deep-Fried Chicken |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I hunted down this recipe after seeing it on Nigella Bites. Looks great, and easy. I hope to try it very soon. Cooking time does not include marinating time. Ingredients:
2 chicken legs, skin on |
2 chicken thighs, skin on, bone in |
3 -4 cups milk |
1 tablespoon salt |
1 teaspoon salt |
3/4 cup flour |
1 teaspoon cayenne pepper |
1 egg, beaten |
vegetable shortening, for frying |
Directions:
1. In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional
2. In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes.
3. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry.
4. Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F.
5. In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
6. In a medium bowl, beat 1 egg.
7. Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
8. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.
9. Serve immediately.
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