DAVID'S SOUTHERN FRIED CHICKEN
I'm a huge fan of Southern Fried Chicken! Making my own is so easy and sooooo much cheaper than buying from a fried chicken place. It will cost you around $2 each piece or more depending on where you get it. Buy a whole fryer chicken about $6 and cut it up into 8 pieces, easy as pie. If anyone wants me to post how to butcher a chicken I'll be more than happy to do so. Experiment with different seasonings or using buttermilk. MAKE SURE you season not only the chicken but the egg wash and the flour as well otherwise it will be bland once cooked. Bon Appetite!
Provided by David Kuhlmann @David_Kuhlmann
Categories Chicken
Number Of Ingredients 11
Steps:
- Bring oil or lard to temperature. I like to fry between 275 and 325. If your oil gets too hot you can burn your chicken when it's sitting on the bottom of the fryer.
- While oil is coming up to temp take two or three eggs in a bowl add milk enough to make a wash. Add all of your seasonings to this and mix well. How much seasoning? Well that depends as I don't measure any of this. I sprinkle a bit of each that I'm using on both sides of the chicken, add some of each in the egg wash and to the flour. If you don't do this your finished chicken will be very bland.
- I use a gallon ziploc bag for my flour seasoning mixture. Add the flour about half a ziploc bag will do. Then generously sprinkle some of each of the seasonings you are going to be using into the bag. Zip shut and shake to mix all seasonings with the flour.
- And as stated above season the chicken. Now you can place in a large bowl your egg wash and chicken and mix until all chicken is coated with the wash.
- Take one or two pieces of chicken and allow to drip into the egg wash and after the access is off drop them into the ziploc bag. Close the bag and shake coating the chicken with the flour/seasoning mix until you've floured all of your chicken pieces.
- Gently drop into the hot oil and fry for 13 minutes at the 300 or so temperature. Like I said earlier you want to watch for burning of the pieces that are sitting at the bottom of the fryer so turn pieces every two minutes until they are somewhat floating. I vary fry time depending on how large the pieces of chicken are but usually no less than 12 minutes and not more than 15 at 300.
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