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A Cooking Adventure with Thom


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 Dad's Special Fried Chicken

Thom Hackett
 Servings: 4

 

 

Our family considers "Fried Chicken" to be a special entree.  We usually start our fried chicken the previous day by applying an ample amount of salt to each piece then covering each piece with black pepper.  Refrigerating it until the next day brings out all the flavors associated with fried chicken.

 

Ingredients


1   chicken (fryer), cut in serving pieces
salt, cayenne, and ground black pepper
2   eggs
 cup evaporated milk
2   cups plain or all-purpose flour (We use King Arthur)
peanut oil for fryer

brown paper bag (We use a brown grocery bag)

 

Cooking Method


The day before...

 

Salt each piece of chicken on both sides.  Sprinkle each piece with a small amount of cayenne pepper and cover each piece with ground black pepper.  Place in a large sealable plastic bag or covered dish and place in the refrigerator.  Refrigerate at least four hours and preferably overnight.

 

The day of cooking...

  1. Put the flour in a zip lock or like bag with ample space for a couple pieces of chicken.

  2. Beat the eggs with the milk.

  3. Dip each piece of chicken into the egg & milk wash then into the flour bag.  Put two or three pieces of chicken into the flour at a time and shake it to coat the chicken.  I like to coat all the chicken pieces before I start cooking.  Just place the coated pieces onto a plate until ready to put into the hot oil.

  4. Put the oil into the skillet until it reaches about half way up the side of the skillet.  For many years I used an iron skillet to fry chicken, however, I now have an excellent electric skillet that's work well for me.  Heat the oil to a medium-high setting.  Use the 9 to 7 rule for frying.  9 minutes on the first side and 7 minutes on the second side.  My skillet only allows me to cook 4 pieces at a time without them touching.  The rule is to allow ample room in the skillet while the chicken cooks 4 or so at a time. 

  5. Place the folded brown paper bag into a large container that can be covered.  I have a large metal mixing pan.  I collapse the bag and fold it in half then place it into my pan and cover it with a piece of aluminum foil.  This will keep the cooked chicken warm while you cook each batch.

 

 

 

 

 

 

 

 

 

     
819 Mountshire Terrace, Chester, Virginia 23836 Phone: (804) 530-1183