This classic recipe is the simple way to making Southern Fried Chicken.The crispy and rich taste is sure to please the whole family.You also don’t need to marinate in cottage cheese for a long time, so there is no need to plan ahead.Serve the chicken with mashed potatoes, coleslaw, corn, or any side dish.
* Ingredients :
° 1 1/2 cups milk
° 2 large eggs
° 2 1/2 cups all-purpose flour
° 2 tablespoons salt added to sprinkle
° 2 teaspoons black pepper
° 4 pounds bone-in, skin-on, shredded chicken
° vegetable oil for frying
* Steps to make :
Gather the ingredients. Preheaat oven 200°F & set rack on large bakiing tray.In a medium bowl, mix milk and eggs. Whisk until well blended.Mix milk and eggs in a bowlIn a large resealable plastic food storage bag, combine flour with 2 tablespoons salt and pepper.
Seal and shake to blend.Dip chicken pieces in milk and egg mix and leave them drop into bowl.
Leave dipped pieces aside on plate to you have three or 4 pieces.Chicken in an egg-milk mixtureAdd the chicken pieces dipped in the seasoned flour bag.
Place the chicken in the bag along with the seasoning.Seal the bag and shake well to coat the chicken pieces well.
Chicken in bag of flourTransfering to plate & repeat with rest chicken pieces.
Baked chicken in a dish, ready for fryingHeat the oil in a deep, heavy skillet to 350°F while it is heating, set aside a large serving dish lined with paper towels.
frying pan with oilFry the chicken, a few pieces at a time, for 10 minutes on each side, or until golden brown and cooked through. Be careful not to put in too many chicken pieces at once – even if they fit snugly – as this will cause the oil temperature to drop too low, affecting the crispness of the final product.
Fried chicken in a frying panWith a perforated spoon, transfer the cooked chicken pieces onto the plate lined with paper towels to drain. Sprinkle salt immediately.
Chicken on a plate lined with paper towelsTransfer the drained and marinated chicken to the prepared skillet, using a rack.Preheat in prehe-ated oven before frying next batche.
Dependg on size of your pan, this recipe require 3/4 batches.Fried chicken on the cooling rack