Cut up chicken pieces (with or without bones)
2 large eggs
½ cup milk
2 cups of all-purpose flour
2 cups of vegetable oil
½ teaspoon salt
½ teaspoon black pepper
Frying pan or Dutch oven
3 large bowls
Place flour in the first bowl. Season flour with salt and pepper. Place eggs and milk in the second bowl and beat until frothy. Place breadcrumbs in the third bowl. Dredge pieces of chicken, one at a time in the flour, then dip in egg bath and roll in breadcrumbs until fully coated. Place aside until ready to fry. Place vegetable oil in frying pan and heat under medium-high heat (turn the heat down if it begins to smoke). Test oil to see if it is hot enough by placing a few breadcrumbs into the oil. If they immediately bubble the oil is ready for frying. Place chicken in oil in batches and cook on both sides until crust is golden and chicken is done (firm and no pink meat). Remove chicken from oil and drain. Place fried chicken on paper towels or in a paper bag to catch excess oil. Immediately salt. Serve warm.
- Try marinating chicken in buttermilk before frying or soaking in brine overnight.
- Try adding hot sauce to the egg batter for an extra kick or cayenne pepper to the flour.
- Try using seasoned breadcrumbs, Panko breadcrumbs, corn flakes cereal or crushed saltine crackers.
This is my mother’s recipe.