Succulent Southern Fried Chicken
|Milk||2 Cup (32 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Deep Frying)|
|All purpose flour||2 Cup (32 tbs)|
Remove excess fat from chicken and cut into 8 pieces (cut breast in half).
Season with Poultry Magic and pat it to evenly distribute.
Place in plastic bag.
Seal and refrigerate overnight.
Remove chicken from refrigerator and let it set at room temperature.
Measure flour into flat pan and reserve.
Beat eggs thoroughly; mix with milk and reserve.
Pour oil into large, heavy skillet.
Heat oil over high heat to 375°F.
This will take about 13 minutes.
When oil is hot, and not before, coat half of chicken pieces with flour.
Shake off excess and drop into egg wash.
Coat chicken pieces with flour again; shake off excess and place in single layer in hot oil (large pieces and skin side down first).
Adjust heat to maintain 340°F as closely as possible.
Turn after about 8 minutes, or when chicken is golden brown.
Continue cooking about 5 minutes more and turn again.
Cook about 3 minutes more; remove pieces from skillet and drain on paper towels.
Heat oil again and repeat procedure for second batch.