Extra-Crispy Fried Chicken
This recipe yields jucy, succulent chicken covered in a crispy crust that is not at all greasy. There is almost as much crust as there is chicken! Using vegetable shortening rather than oil gives the crust a snappy crispness. Use some of the chicken bits, removed from the oil, to make my Cream Gravy recipe!
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INGREDIENTS
Nutrition- 3 1⁄2lbs chicken parts
- salt and black pepper
- 2
- 1⁄2cup milk
- 1teaspoon salt
- 1 1⁄2cups flour
- 2teaspoons salt
- 2teaspoons black pepper
- 2 -3inches shortening
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DIRECTIONS
- Rinse and dry the chicken parts with paper towels.
- Sprinkle the chicken parts generously with salt and pepper.
- Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
- Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
- Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
- Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
- Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
- Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
- Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
- Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.
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