More experiments in fried chicken recipes have yielded a really good one at last.
A lot of recipes, especially southern ones, call for brining the chicken in buttermilk. I did soak the chicken briefly in half milk, half buttermilk. The crust was nice and crispy, and the chicken was tender and flavorful.
This is my new go-to recipe.
- 2 breasts cut in half, 2 thighs, 2 drumsticks
- 1 cup milk
- 1 cup buttermilk
- 1/4 cup hot sauce
- 1/2 tsp. season all or Lawry's salt
- 2 cups flour
- 1 1/2 tsp. baking powder
- 1 tsp. Lawry's salt
- 1/4 tsp. paprika
- 1/4 tsp. each: pepper, garlic powder, onion powder
- oil for frying
- 3 eggs
- 1/2 cup water
- 2 tbs. flour
- 2 cups milk
- salt and pepper to taste
- Soak chicken pieces for an hour in the milks and hot sauce.
- Combine coating ingredients together.
- Beat eggs with water.
- Heat oil to 350 F in a skillet.
- Wipe the chicken as dry as you can with paper towels.
- Roll chicken in flour, dip in egg, roll in flour again.
- Cook in skillet over a medium low heat on all sides. If pieces are browning too quickly, turn heat lower. Thighs take longest to cook.
- Drain pieces on paper towels.
- Pour off all but 2 tbs. of the oil, saving the pieces of crust at the bottom.
- Add the flour, stir, begin slowly adding milk. You might not use all of the 2 cups, especially, if you add the milk too quickly, as the gravy will be thin. Gravy thickens a bit when refrigerated.
|Amount Per Serving||%DV|
|Serving Size 417g|
|Recipe makes 4 servings|
|Calories from Fat 96||21%|
|Total Fat 10.78g||13%|
|Saturated Fat 4.98g||20%|
|Trans Fat 0.01g|
|Total Carbs 65.72g||18%|
|Dietary Fiber 2.9g||10%|