Ingredients
- 1 (3-pound) chicken, washed and cut into 8 serving pieces
- Salt and pepper
- 2 cups all-purpose or self-rising flour
- 3 eggs
- 1/3 cup milk
- Peanut oil, for frying
Directions
Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.
Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.
Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.
Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.
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By Mee Mee Dianne
Zanesville, OH
on February 08, 2012
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I place my floured chicken on a rack placed on a cookie sheet and let it sit about 15 minutes before frying.
Several complaints regarding burnt chicken or raw chicken - it's your temperature! I use a deep cast iron skillet on an electric stove and don't use a thermometer. The oil is ready when you drop a small bit of flour into the oil and it sizzles. Once my oil is ready I set my burner dial to one notch above medium and never have burnt or raw chicken. I don't agree with Bert's frying time - using the notch above medium on the burner dial, when the chicken is crispy brown on one side, I turn it and do the same on the other side, so I actually don't time my chicken. I'd say it's more like 12 to 13 minutes per side and then I place it on a rack/cookie sheet in the oven on about 300 degrees to keep it crispy. Don't (tightly cover it or it will not stay crispy. Hope this helps some of you who have had problems.
By gs_jordan
North Carolina
on May 19, 2011
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Great dish, really liked the recipe and was very easy to make. Good dish to learn how to fry chicken with and reminded me of how my mom did it.
Oh, BTW, my mom's side of the family is from Savannah, so I cannot imagine why this recipe would remind me of the way mom fixed fried chicken, lol....
By trlebidd
Sunbury, PA
on October 25, 2010
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This was my first attempt at fried chicken, I was too afraid of smelling up the house with the oil, but it was a beautiful fall day and I had the windows open. I only had white wheat flour to use, and I doctored the flour (pakrika, cumin, chili powder as my daughter requested. The meat was tasty, the coating had a little flour taste to it (I plan on trying different flours but it was pretty good for my first try. I had no problems with smell, either!
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