* 1 cut up fryer about 3 to 4 pounds
* 2 cups all purpose flour
* 2 teaspoons salt
* 3/4 teaspoons pepper
* 1 1/2 cups milk
* 1 egg
* vegetable oil
Directions
1. Wash chicken pieces and pat dry.
2. Pour about an inch of vegetable oil in a large frying pan and start warming on medium heat.
3. In a large bowl, add milk and egg, then whisk until well blended.
4. In a separate bowl, mix flour and spices.
5. Dip chicken in milk wash, then into flour mixture, coating well.
6. Then dip quickly back into milk, then into flour mixture again, so that each piece of chicken has been double battered. This makes for a nice crust on your chicken.
7. Place your chicken into the hot frying pan. Do not pack it too close together, instead use two pans if you need more space.
8. Cover pan and cook for 15 minutes.
9. Turn chicken over and cook for an additional 15 minutes.
10. Turn the heat down slightly, to a low medium, turn chicken and cook an additional 15 minutes.
11. Make sure you have a lid on the chicken during the entire cooking process.
12. Drain chicken on a plate lined with paper towels and serve.
You can now easily make gravy with the drippings. Just be sure to drain out all the excess grease. This is great served immediately after cooking or packed cold for a picnic lunch.
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