This chicken-based meal is simple to create and absolutely delicious. It only requires a few readily available ingredients. A fantastic alternative for weeknight meals
You don’t have to be from the South to enjoy this chicken batter, despite the name’s apparent Southern connotations. After all is said and done, it’s incredibly simple to make and tasty. This recipe for crispy food will make you popular with your loved ones and even with yourself. Use this straightforward recipe to unleash your inner chef.
Making homemade Southern fried chicken is easiest when using this traditional recipe. Due to how juicy and crispy it is, it will become a family favorite. Planning ahead is not necessary because there is no requirement for a lengthy buttermilk marinade.
In the two-part batter, the chicken is first dredged in a milk and egg mixture before being shaken in seasoned flour. With equally fantastic results, other recipes employ boneless chicken breasts or boneless chicken thighs. Although some recipes call for boneless chicken breasts or thighs with equally good results, this dish specifies bone-in chunks.
Serve alongside mashed potatoes, cole slaw, creamed corn, or another side dish of vegetables.
What you need
2 large eggs
1 cup of milk
2 teaspoons of paprika
½ teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoons black pepper
2 cups of all-purpose flour
Lightly beat the eggs and milk together in a small bowl.
Pour the flour, garlic salt, pepper, poultry seasoning and paprika in a plastic bag and mix them together.
Put the chicken in the bag, seal the bag and then shake so that the flour mix covers the chicken. Take out the flour-covered chicken from the bag, dip into the egg mixture, and then back into the flour mixture.
In a medium skillet, preheat oil to 365 degrees. Fry the chicken in the hot oil till it becomes brown. Reduce the heat to medium intensity and allow to cook for about 30 minutes.
Drain the chicken on paper towels and serve.
Check to see if it is safe for deep-frying before using anything other than vegetable oil. Low-smoke-point oils won’t burn at the necessary temperature for this recipe, filling your kitchen with smoke instead of the delicious aroma of fried chicken.
The best method for determining when meat is done is to use a thermometer. For chicken, 165 degrees Fahrenheit is the safest temperature. To check if the juices stream clear, you can also pierce it with a fork.
Reheating leftover fried chicken is simple. Bring the chicken to room temperature by removing it from the refrigerator. Set the oven’s temperature to 400 F. For 15 to 20 minutes, or until heated through and crisp, place the chicken on a rack over a rimmed baking sheet.