southern-style fried chicken

Originally posted: April 2008

southern-style fried chicken

Southern-Style Fried Chicken

Nigella Lawson’s recipe

Cooking chicken in milk helps keep the chicken extremly tender and juicy. I didn’t really like the coating but the chicken was divine.

Ingredients:

  • 2 chicken drumsticks, skin on
  • 2 chicken thighs, skin on, bone in
  • 3 to 4 cups milk
  • 2 1/4 cups solid vegetable shortening, for frying OR just use normal vegetable or peanut oil
  • 1 tablespoon plus 1 teaspoon salt
  • 3/4 cup all-purpose flour
  • 1 teaspoon cayenne pepper
  • 1 egg, beaten

Method:

  1. In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional.
  2. In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
  3. Heat vegetable shortening in a Dutch oven over high heat just until it’s nearly at the smoking point around 325 degrees F.
  4. In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
  5. In a medium bowl, beat 1 egg.
  6. Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
  7. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.
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