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Rich Chicken

Source of Recipe

From "Fried Chicken" by Jessica Lang


Recipe Introduction

"I remember stories about my grandmother adding water to evaporated milk to get by in tough times. I'm sure she would have thought this recipe extravagant, but the ultrarich, silky chicken bath is a luxury that nearly everyone can now afford."

List of Ingredients

â—¦ 1 chicken (about 3 pounds, 8 ounces), cut into 8 pieces
â—¦ 1 tablespoon salt
â—¦ 2 tablespoons ground white pepper
â—¦ 1 (12-ounce) can evaporated milk
â—¦ 1 egg
â—¦ Peanut oil, for frying
â—¦ 3 cups all-purpose flour


Recipe

Arrange the chicken in a single layer on a rimmed baking sheet and sprinkle the salt and pepper over the pieces. Cover and refrigerate for 12 hours.

In a mixing bowl, whisk together the evaporated milk and egg.

In a deep fryer or large, deep stockpot, heat 3 inches of peanut oil over high heat to 360° F. Set a wire rack over a rimmed baking sheet.

Place the flour in a shallow bowl. Lightly dredge the chicken in the flour, shaking off any excess. Dip the pieces in the evaporated milk mixture, coating them very well, then dredge again in the flour, shaking off any excess. Once all the pieces have been coated, carefully place them in the hot oil. Depending on the size of your fryer, you may need to fry in two batches.

Fry for 12 to 15 minutes, maintaining a frying temperature of 350° F. Drain the chicken on the wire rack.

Serves 4 to 6