Fried Chicken

Name: Fried Chicken
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 4 to 6 Servings
Ingredients: 3 1/2 to 4 1/2 pounds bone in chicken parts; 1/2 cup milk or buttermilk; 2 large eggs; 1 teaspoon salt; 1 1/2 cups flour; 2 teaspoons salt; 2 teaspoons black pepper; 3 inches vegetable oil, shortening, lard, or a combo

Pairs With Chardonnay, Sauvignon Blanc

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Difficulty:: Easy
Prep Time:: 5 minutes
Cook Time:: 55 minutes
Total Time:: 60 minutes
Yield:: 4 to 6 Servings

Ingredients

3 1/2 to 4 1/2 pounds bone in chicken parts 7 to 9 pounds bone-in chicken parts
1/2 cup milk or buttermilk 1 cup milk or buttermilk
2 large eggs 4 large eggs
1 teaspoon salt 2 teaspoons salt
1 1/2 cups flour 3 cups flour
2 teaspoons salt 4 teaspoons salt
2 teaspoons black pepper 4 teaspoons black pepper
3 inches vegetable oil, shortening, lard, or a combo 3 inches vegetable oil, shortening, lard, or a combo (a wider pot needs more fat to reach the same depth)

Instructions

Prepare the Chicken

Separate any legs into thighs and drumsticks; cut breasts crosswise in half.
In a medium bowl, whisk milk or buttermilk, eggs, and salt.
Mix flour, salt, and black pepper together on a plate.
Toss the chicken pieces in the flour mixture, then coat with the egg mixture. Lift the pieces out of the egg, letting the excess drip off. Coat with the flour mixture again and transfer the pieces to dry on a rack set over a baking sheet at room temperature for 30 minutes or, for a crispier result, refrigerate overnight (refrigerate the egg mixture along with the chicken; bring both chicken and egg mixture to room temperature before frying.)
Preheat the oven to 200°F. Heat in a deep-fryer or deep heavy pot over medium-high heat to 350°F.
Place in the hot fat and fry until well browned and the internal temperature reaches 160°F, turning the pieces several times with tongs keeping the fat between 320° and 360°F. Transfer the pieces to a rack set over a baking sheet lined with paper towels or a brown paper bag, and hold in the warm oven. Repeat the double-dredging procedure with the thighs and the drumsticks, frying the pieces until browned and the internal temperature reaches 175°F.