Recently I asked my Facebook friends which basic chicken recipes I should include in this Chicken 101 series. A few folks said we should include fried chicken – and one even called it “intimidating”. I wouldn’t want anyone to be intimidated by this family favorite – so let’s talk about finger lickin’ country fried chicken!
First get your oil in the pan and on heat. I fry my chicken just a little above medium heat. You can let it heat up while you get your ingredients ready, but you know it’s ready when you can drop in a pinch of flour and see this bubble bubble sizzle sizzle action.
Mix up your breading ingredients. I like to use pie pans because it’s pretty easy to contain the mess when you’re working with large shallow dishes. The first dish gets eggs and milk. I use about 2 eggs and 1/2 cup milk per pound of chicken, whisked together well. The second dish gets well seasoned flour. I use about 1 cups of flour, 1 tsp salt, 1 tsp pepper, 1 tsp seasoned salt, and 1/2 tsp thyme per pound of chicken, stirred to combine.
Now, double dip your chicken. Dip each piece in egg mixture, turning to cover well, then in flour mixture, back to the egg, and back to the flour one more time.
Place pieces carefully in the pan. I let them bubble and sizzle for several minutes, until I can start to see the bottom getting a little brown.
Then turn to brown the other side. If pieces are large and you are concerned about them getting done all the way through, you can turn the heat down a little and put on a lid for a few minutes to help them really cook through.
When they’re done, just move them to a paper towel lined plate or a cooling rack to allow a little oil to drain and they are ready to serve.
So what do you think, is fried chicken intimidating?