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.
chicken (fryer), cut in serving pieces
salt, cayenne, and ground black pepper
¼ cup evaporated milk
2 cups plain or all-purpose flour (We use King
peanut oil for fryer
brown paper bag (We use a brown grocery bag)
The day before...
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
The day of
Put the flour in a zip lock
or like bag with ample space for a couple pieces of
Beat the eggs with the
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.
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.
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.