Southern Style Fried Chicken
After I watched the movie "The Help", my mind kept on going back to that deliciously looking fried chicken. I mean, I LOVE fried chicken to begin with, but now I was craving it so bad! So I wanted to find a southern style recipe for it, to make it juicy and sweet on the inside, and crunchy on the outside. When I found this recipe I knew it was exactly what I was looking for. And it delivered! It is SO good!!! It really is the perfect recipe for fried chicken. It went perfect with 4 cheese pierogi and sweet corn. YUM! Enjoy!
Ingredients:
-4 chicken thighs, skin on, bone in
-5 chicken drumsticks, skin on
-4 cups milk
-about 3 cups solid vegetable shortening, for frying
-2 Tbs plus 2 tsp salt
-1 1/2 cups flour
-2 tsp cayenne
-2 eggs, beaten
Directions:
Into a large non stick sauce pan, place chicken pieces. Pour milk on top. Cover and refrigerate for at least 2 hours.
Place sauce pan with milk and chicken on stove top. Bring to a boil. Simmer for about 20 minutes, or until chicken is cooked through.
Drain into large colander. Let the chicken sit there for about 10-15 minutes, or until cooled a little, but still warm.
Meanwhile, beat the eggs into shallow bowl. In a large plastic bag, mix the salt, flour and cayenne. Take each piece of chicken, one a a time and place it in the plastic bag. Shake to coat. Place chicken into egg, then back into the flour mixture. Repeat with all the chicken pieces.
Melt the shortening into large frying pan. Once is hot to the smoking point, drop the coated chicken in. Fry for about 1 minute on each side (remember, chicken is already cooked). When nice and brown, remove and drain on paper towels. Serve immediately. Enjoy!
Slightly adapted from a Nigella Lawson recipe.
-4 chicken thighs, skin on, bone in
-5 chicken drumsticks, skin on
-4 cups milk
-about 3 cups solid vegetable shortening, for frying
-2 Tbs plus 2 tsp salt
-1 1/2 cups flour
-2 tsp cayenne
-2 eggs, beaten
Directions:
Into a large non stick sauce pan, place chicken pieces. Pour milk on top. Cover and refrigerate for at least 2 hours.
Place sauce pan with milk and chicken on stove top. Bring to a boil. Simmer for about 20 minutes, or until chicken is cooked through.
Drain into large colander. Let the chicken sit there for about 10-15 minutes, or until cooled a little, but still warm.
Meanwhile, beat the eggs into shallow bowl. In a large plastic bag, mix the salt, flour and cayenne. Take each piece of chicken, one a a time and place it in the plastic bag. Shake to coat. Place chicken into egg, then back into the flour mixture. Repeat with all the chicken pieces.
Melt the shortening into large frying pan. Once is hot to the smoking point, drop the coated chicken in. Fry for about 1 minute on each side (remember, chicken is already cooked). When nice and brown, remove and drain on paper towels. Serve immediately. Enjoy!
Slightly adapted from a Nigella Lawson recipe.
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