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Izola's Fried Chicken

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"Southern transplants to Chicago once considered Izola's restaurant a home base for real Southern cooking. Izola White, originally from Alabama, opened the restaurant in 1940, serving a no-nonsense fried chicken that always came out of the kitchen crispy and juicy. Although the restaurant closed in 2011, Izola's legend, and this unforgettable chicken, live on."

List of Ingredients

◦  2 cups milk
◦  2 eggs
◦  3 cups flour
◦  1 Tbsp garlic powder
◦  Kosher salt and freshly ground black pepper, to taste
◦  Canola oil
◦  2 (3½-pound) chickens, each cut into 8 pieces


Recipe

Whisk together milk and eggs in a wide, deep dish; set aside.
Whisk together flour, garlic powder, and salt and pepper in a second dish; set aside.

Pour oil into a large cast iron skillet to a depth of 1 inch and heat over medium to medium-high heat until a deep-fry thermometer reads 350° F.

Working in batches of 3 or 4 pieces, season chicken with salt and pepper to taste, then coat in milk-egg mixture. Coat chicken well in flour mixture, shake off any excess, and fry, turning once at the halfway point, until deep golden brown and cooked through, 10 to 15 minutes a batch. Transfer to a paper towel-lined plate. Serve immediately.


Serves 4 to 6


"The best comfort food will always be greens, corn bread, and fried chicken."
— Maya Angelou