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My Country Fried Chicken

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"I love fried chicken (in moderation, of course). To me, the perfect fried chicken is organic, nice and batter-y, has its skin on, and is crispy. Buttermilk? Forget about it. I've tried cooking chicken with and without, and I don't think it makes enough of a difference to be worth searching it out. Brining? No way. Who's got the time and patience for that? This recipe is delicious; but it's easy and quick, too. Serve with coleslaw."

List of Ingredients

â—¦ 1 large egg, lightly beaten
â—¦ 2 cups whole milk
â—¦ 4 cups all-purpose flour
â—¦ 1 tablespoon salt
â—¦ 2 teaspoons freshly ground black pepper
â—¦ 3 cups olive oil or lard
â—¦ 1 whole chicken (about 4 pounds), cut into 10 pieces (breasts halved)


Recipe

In a shallow bowl, whisk together the egg and milk until combined. In a second shallow bowl, mix together the flour, salt, and pepper.

In a large cast iron skillet, heat the oil over high heat to 350° F (use a deep-fry thermometer). Dip each piece of chicken in the egg mixture, shaking to remove excess. Press into the flour mixture to coat well.

Once the oil is hot, working in batches, add the chicken and cook for 10 minutes, making sure the oil stays at about 325° F.
Turn and cook about 10 minutes more, until golden and cooked through. Remove the chicken from the oil and drain on paper towels before serving.

Serves 4 to 6



• For an extra-crispy coating, you can double-dip:
Coat the chicken in a second round of egg and flour mixture before frying.