Classic Fried Chicken
Watch out, Colonel! This super-simple fried chicken comes out crispy on the outside, and tender and moist on the inside.
- 1 (2 to 3 pound) chicken, cut into 8 pieces
- 1 cup of flour
- 1 tbsp paprika
- 1½ tsp salt
- 1½ tsp black pepper
- 1 tsp cayenne pepper (optional)
- 1 egg
- 1 cup milk
- Vegetable oil, enough to fill skillet one inch
Heat oil in heavy skillet to 325 to 350 degrees.
Mix egg and milk in a bowl.
In a plastic zipper bag, mix together flour, salt and pepper.
One at a time, coat the chicken pieces in the egg mixture and place in the bag of flour.
Shake to coat with the flour mixture.
Place pieces carefully in skillet.
Repeat with remaining chicken pieces.
Fry chicken for 2 minutes each side, then lower heat and cover skillet tightly.
Continue cooking until internal temperature of chicken reaches 160 degrees (approximately 30 minutes, depending on the size of your pieces).
Place cooked chicken on clean brown paper bag or a few layers of paper towels to drain excess oil.
Submit!
