Fried Chicken

50m
Prep Time
25m
Cook Time
1h 15m
Ready In

Recipe: #6613

September 26, 2012



"This is some darn good fried chicken and the recipe goes back a lot of years"

Original is 6 servings
  • BATTER
  • BREADING

Nutritional

  • Serving Size: 1 (432.4 g)
  • Calories 750.7
  • Total Fat - 17 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 349.5 mg
  • Sodium - 448.6 mg
  • Total Carbohydrate - 84.7 g
  • Dietary Fiber - 4.8 g
  • Sugars - 3.9 g
  • Protein - 60.6 g
  • Calcium - 163.7 mg
  • Iron - 6 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

For batter; Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl. Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes. Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute). Let batter stand for 20 minutes to thicken for dipping the chicken into.

Step 2

Meanwhile rinse the chicken in cold water and pat dry with paper towels.

Step 3

Mix all of the breading ingredients in a large shallow dish.

Step 4

Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly. Place chicken in refrigerator for 15-20 minutes to allow the coating to set.

Step 5

Heat about 1 1/2 inches of oil in a large cast-iron heavy skillet.

Step 6

Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes, be aware that wings take less time to cook than thighs and breasts and legs). Transfer to a cooling rack to drain. Serve hot.

Tips


No special items needed.

0 Reviews

You'll Also Love