Perfect Fried Chicken The original recipe my friend gave me in the early 1970s called for you to skin bone-in chicken breasts or thighs. . .we always used breasts and used this recipe for church fund raisers.(Everybody swore it was the best and we sold hundreds of meals. . .great for family reunions or Sunday dinner, too.) Nowadays, I buy boneless skinless breasts. . .your choice. Ingredients: Chicken breasts or thighs Oil for deep fryer (or skillet if you don’t have one) ------------------------- 1 egg ¾ cup milk ½ cup water Salt Pepper --------------------------- 2-3 cups flour 2 tsp. paprika Onion salt Garlic salt Salt Pepper Directions: 1. Mix two cups cold water with 1-1 ½ Tablespoon salt. Lay your chicken in a shallow pan, and pour water mixture over the meat. Put in fridge for a couple of hours before you want to cook them; over night is even okay. This makes sure the chicken has flavor on the inside . . . not just on the outside. 2. Beat the first five ingredients together in a bowl (not counting the chicken). 3. In another bowl, mix the other six ingredients. 4. Heat oil in a deep fryer 5. Dip chicken in egg mixture, then in flour, back in egg, back in flour. 6. Fry 14 minutes for large breast or until it floats. Use tongs instead of pricking it with a fork. It takes about 11 minutes for legs and thighs, or again, until they float. In a skillet, you’d have to turn them. . .not so with a deep fryer. 7. Put the chicken on a platter or pan lined with paper towels to drain while you are cooking the other pieces. 8. Enjoy.
Posted on: Fri, 20 Sep 2013 21:09:57 +0000
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