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FRIED CHICKEN

1 4 POUND CHICKEN, IN PIECES

SEASONING MIX:

  2 TSP SALT
  1 1/2 TSP BLACK PEPPER
  1 TSP CAYENNE

SPICED FLOUR: EGG WASH:
  1 1/2 C FLOUR
  1 1/2 TSP SALT
  1 TSP BLACK PEPPER
  3/4 TSP CAYENNE
  2 EGGS
  3 T EVAPORATED MILK
  1/4 TSP SALT
  1/4 TSP CAYENNE
VEGETABLE OIL, SOME OLD, SOME NEW

RUB CHICKEN THOROUGHLY WITH SPICE MIX. LEAVE OVERNIGHT, COVERED, IN FRIDGE.

COMBINE FLOUR INGREDIENTS IN LARGE ZIPLOC BAG.

COMBINE EGG WASH INGREDIENTS IN WIDE BOWL.

HEAT 1 1/4 INCHES OF OIL IN DEEP CAST IRON SKILLET TO 350°.

MEANWHILE, PREP FIRST BATCH OF CHICKEN.

DIP A BATCH OF CHICKEN IN EGG WASH, SHAKE EXCESS. TOSS BATCH OF CHICKEN IN FLOUR MIX AND LEAVE FOR 15 MINUTES.

SHAKE OFF EXCESS FLOUR.

FRY UNTIL GOLDEN BROWN AND COOKED THOROUGHLY. DRAIN ON PAPER TOWELS. KEEP WARM IN SLOW OVEN.

REPEAT WITH MORE BATCHES. DO NOT OVERCROWD. LET OIL REHEAT TO 350° BETWEEN BATCHES.