Fried Chicken
Recipe: #6613
September 26, 2012
Categories: Chicken Game/Sports Day, Sunday Dinner, Deep Fry, Chicken Dinner, more
"This is some darn good fried chicken and the recipe goes back a lot of years"
Ingredients
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- BATTER
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- BREADING
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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.