Fried chicken is one of those dishes that are simple in design, but can easily fall apart in execution. It is one of the most comforting foods, but it also tends to annoy most cooks. It is deceptively simple: it is tender and juicy on the inside, and its crust is crisp and tasty. Two elements. What can go wrong? All kinds of things. Soggy, greasy crust, over- or undercooked chicken, bland flavor, dry texture – the list seems daunting. The fantasy of a beautiful mahogany brown piece of crisp southern goodness flies out the window after a few failures, and a trip to the drive for a bucket of this guy’s business in a white suit seems the best that most of us can come up with. Except that there are ways to solve each of these problems when you have a little culinary magic at your disposal. Here’s how to make the magic happen.
- 2 beaten egg
- 1 cup milk
- 2 teaspoon paprika
- 1/2 teaspoon poultry seasoning
- 4 teaspoons garlic salt
- 2 teaspoon black pepper
- 2 cup all-purpose flour
1. Beat the egg and milk together in a bowl.
2. Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
3. Put the chicken in the bag, seal it and shake to coat it.
4. Dip the flour-coated chicken in the egg mixture and again in the flour mixture.
5. Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.
6. Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.
7. Drain it on paper towels and serve.