Swiss Fried Chicken

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-3
YIELD: 5 pieces
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put milk, chicken, 1 tsp chili powder, 1 tsp paprika, and the bay leaves in a saucepan. Select your saucepan so that the chicken is covered.
  • Bring the milk to a boil and simmer the chicken pieces for 8 minutes in the milk.
  • Remove the saucepan from the heat and let sit for 30 minutes (this is the secret to the best chicken).
  • Mix all coating ingredients together and put in a paper bag.
  • Take chicken from milk, add to bag, and shake well to coat the chicken with the coating. Save the bag and coating mix. Save 1 cup milk. The remaining milk makes an excellent base for spicy cream of chicken soup!
  • Place chicken on plate and refrigerate for at least 25 minutes - an hour is better. You may leave this step out if pressed for time, but it ensures a thicker, more consistent coating on the chicken - less falls off in the frying pan.
  • Heat about 3 cm (1 inch) of oil in a large iron skillet - stove should be medium hot.
  • Remove chicken from refrigerator, dip each piece in milk and recoat in the bag as done the first time.
  • Place chicken in hot skillet and fry for 20 minutes, turning once.
  • Drain on brown paper or a clean kitchen towel and serve!
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