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Kickin' Fried Chicken

Source of Recipe

From "Sunday Dinner in the South" by Tammy Algood


Recipe Introduction

"This is chicken that has been dipped in a batter, then rolled in a spiced breading. Whole milk is the key, so don't try it with lower-fat versions. If any substitution is to be made, use half-and-half instead of whole milk. This chicken is amazing!"

List of Ingredients

• 5 large eggs
• 1½ cups whole milk
• 4 cups all-purpose flour, divided
• 3 Tbsp plain cornmeal, dived
• 1 Tbsp baking powder
• 1 Tbsp plus 2 teaspoons salt, divided
• 2 tsp black pepper, divided
• 1 Tbsp Cajun seasoning
• 1 Tbsp dried thyme
• 1 tsp paprika
• 3 pounds bone-in chicken pieces
• 1 tsp paprika
• 3 pounds bone-in chicken pieces
• Vegetable oil


Recipe

In a large bowl, whisk together the eggs and milk for 1 minute. Add 2 cups of the flour, 2 tablespoons cornmeal, baking powder, 1 tablespoon salt, and 1 teaspoon pepper. Whisk until smooth. Let stand 15 minutes.

In a 9 x 13-inch baking dish, combine the remaining 2 cups flour, 1 tablespoon cornmeal, 2 teaspoons salt, and 1 teaspoon pepper. Stir in the Cajun seasoning, thyme, and paprika. Dip each chicken piece in the egg mixture, letting any excess drip back into the bowl. Then roll in the flour mixture, making sure to coat it well on all sides. Place on a rimmed baking sheet and continue with all the chicken. Refrigerate for 15 minutes.

Place 1 inch of oil in a large cast-iron skillet over medium heat. Clip a deep-fat thermometer to the side of the skillet, making sure the tip doesn't touch the bottom of the pan, and bring the oil to 325°F. Gently place just a few pieces of chicken at a time in the hot oil. Cook, turning only once, until golden brown and cooked through. This will take from 8 to 10 minutes for white meat pieces and about 12 minutes for dark meat pieces. Drain the cooked chicken on a wire rack placed over a rimmed baking sheet and repeat with the remaining pieces. Serve hot.

Makes 6 servings