Top Review by AuntWoofieWoof
Wow!! What an excellent recipe!! This is the first time that I have fried chicken that wasn't dry, too crisy or underdone in the center. In the past when I fried chicken, I had to keep checking to see if the center was done. As a result my chicken has been too crisy for my taste and dry. I used my steamer basket to steam the chicken in (a metal one that you put in a pan). I cut the recipe in half and used 4 chicken thighs. I used half of the juice from the chicken to make gravy with and used the remaining flour to thicken the broth with. I used my own homemade steak seasoning instead of spike recipe#73103 This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe
- 16 chicken pieces
- 3 cups flour
- 3 eggs
- 1⁄2 cup milk or 1⁄2 cup buttermilk
- 2 teaspoons salt
- 1 1⁄2 tablespoons black pepper
- 1⁄4-1⁄2 cup spike seasoning
- vegetable oil
Directions See How It's Made
- Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
- In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
- Set up three bowls.
- In the first bowl add 1 cup flour and all the salt.
- Mix well in the second bowl add eggs and milk and whisk well.
- In the third bowl add remaining flour, pepper and spike.
- Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
- Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.