Recipes 2009
recipes 2010
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Prep Time: 1 Hour
Yields: 4 Servings

Today southern fried chicken can be conveniently purchased at stores dotting every street corner of your neighborhood. However, you may wish to make an “event” of deep-frying chicken at home with the family using this recipe. Somehow doing it yourself makes it a little more special. As an added note, the best chickens for frying purposes are 28 day old fryers. Ask for this at your local market or look for the fryer label on the bird.

Ingredients for Seasoning Chicken:
1 chicken fryer, cut into 8 pieces
1 tbsp kosher salt
1 tbsp black pepper
1½ tsps cayenne pepper
1½ tbsps granulated garlic
1½ tbsps granulated onion
1 tbsp paprika

Method for Seasoning Chicken:
In a stainless steel or ceramic bowl, combine all seasonings for chicken and blend well. Rinse chicken well under cold running water then place in seasoning mixture, turning to coat evenly. Cover with clear wrap and place in refrigerator 12–14 hours.

Ingredients for Frying Chicken:
1 gallon vegetable oil for deep-frying
4 eggs
¼ cup milk
4 cups flour
2 tsps sugar
2 tsps salt
2 tsps black pepper
2 tsps granulated garlic
2 tsps granulated onion
chopped fresh parsley (optional)
minced garlic (optional)

Method for Frying Chicken:
In a large Dutch oven or home-style deep-fryer such as a FryDaddy®, heat vegetable oil to 330°F according to manufacturer’s directions. In a large bowl, add eggs and milk, whisking to combine. Set eggwash aside. In a 10” X 12” aluminum pan, combine flour, sugar, salt, pepper, granulated garlic and granulated onion, blending thoroughly. Bread chicken well in seasoned flour, a few pieces at a time, until all are breaded, shaking off excess. Working in batches, dip breaded chicken in eggwash, allowing excess to drip back into the bowl. Return all pieces back to the seasoned flour mixture, turning to coat well. Place chicken, a few pieces at a time, into hot oil and cook until golden brown, 18–20 minutes. Do not overcrowd. Internal temperature of cooked chicken pieces should reach 170°F–175°F. Remove chicken and drain on paper towels. Allow to rest 5–7 minutes prior to serving. Continue until all pieces are done. You may wish to sprinkle fried chicken with a small amount of fresh chopped parsley and minced garlic for extra flavor. 


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