Fried Chicken
Fried chicken is a timeless dish loved by many for its crispy, golden crust and juicy, flavorful meat. Whether it’s served as a main course at family dinners or brought to outdoor gatherings, the aroma of fried chicken instantly captivates anyone nearby. This classic recipe for fried chicken uses a seasoned flour coating, a rich egg and milk mixture, and just the right amount of seasoning to deliver the perfect crunch and flavor. Serve it alongside your favorite sides or dipping sauces, and you’ve got yourself a crowd-pleasing meal. Let’s dive into making this delicious homemade fried chicken.
Materials
- - **Chicken pieces** legs, thighs, wings, or breasts
- - **1 cup of milk**
- - **2 large eggs** beaten
- - **2 cups all-purpose flour**
- - **2 teaspoons black pepper**
- - **2 teaspoons garlic powder**
- - **2 teaspoons paprika**
- - **1 teaspoon salt**
- - **1 teaspoon poultry seasoning**
- - **Vegetable oil** for frying
Instructions
Prepare the Seasoned Flour Mixture:
- - In a large mixing bowl, combine the **all-purpose flour**, **black pepper**, **garlic powder**, **paprika**, **salt**, and **poultry seasoning**. Stir until all the seasonings are evenly distributed throughout the flour.
Make the Egg Wash:
- - In a separate bowl, whisk together the **beaten eggs** and **milk** until fully combined. Set this mixture aside.
Coat the Chicken:
- - Begin by dredging each piece of chicken in the seasoned flour mixture, ensuring that it is well coated.
- - Next, dip the flour-coated chicken into the egg and milk mixture, ensuring each piece is evenly covered.
- - Return the chicken to the flour mixture for a second coat, pressing gently so the flour adheres well. This double-coating method creates an extra crispy exterior when fried.
Heat the Oil:
- - Pour enough **vegetable oil** into a deep fryer or large skillet so that it reaches about halfway up the sides of the chicken. Heat the oil to **350°F** (175°C). It's essential to maintain this temperature for optimal frying results.
Fry the Chicken:
- - Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary.
- - Fry the chicken for approximately **10-15 minutes** per side, depending on the size and thickness of the pieces. Turn the chicken occasionally to ensure even browning on all sides. The chicken is done when it reaches an internal temperature of **165°F** (74°C) and is golden brown.
Drain and Serve:
- - Once the chicken is fully cooked, use tongs to carefully remove it from the oil. Drain the chicken on a plate lined with paper towels to absorb any excess oil.
- - Serve the fried chicken hot, accompanied by your favorite side dishes like mashed potatoes, coleslaw, or cornbread. Don’t forget to add a drizzle of hot sauce for an extra kick!