 Summary
Southern Fried Chicken is one Texas' great comfort foods. This is a simply recipe that anyone can master. So get the kids off the couch and let them help you prepare this homemade dish.
Cookware used in Recipe
 12 inch Large Skillet Cover View
 10 inch Liquid Core Electric Skillet View
 12 inch Liquid Core Electric Skillet View
 Paella/Jumbo Skillet with Cover 14 inch View
Prep Time
30 Minutes
Servings
4 - 6
Ingredients: 1 fryer chicken, cut up or your favorite pieces (use about 4 to 6 bone in chicken thighs) 2 Tbsp. salt 2 cup water 1 ½ to 2 cup milk 1 large egg 1 to 1 ½ cups self rising flour 2 tsp. onion powder ½ tsp. garlic powder ¼ tsp. black pepper 2 tsp. chicken soup base 2 tsp. Paul Prudhomme's poultry magic or other poultry seasoning (optional). Your favorite oil for frying.
Directions: In large plastic container, dissolve 2 Tbls. salt in about 2 cups water. Remove skin from chicken pieces and place in container. Add more water if necessary to cover chicken. Place lid on container and place in refrigerator for about 1 hour.
Pour milk into a bowl. Add egg and beat with fork till fairly smooth and set aside. In another bowl add flour, seasonings and soup base. Mix well with fork. Dredge chicken pieces in flour mixture, then dip in milk and egg mixture. Roll in flour mixture again.
In the 12 inch Large Skillet add oil to about 1" deep. Heat oil to about 375o and add chicken pieces. You must do this in batches of about two to four pieces of chicken at a time, so as not to overcrowd your pan. Cook chicken about 7 to 8 minutes per side or until juices run clear. Transfer chicken pieces to serving platter. Add only a few of pieces at a time and cook for about 15 minutes or until juices run clear. Ring the dinner bell! |
