Southern Fried Chicken
|Frying chickens||9 Pound, cut into serving pieces (3 chickens, 3 pound each)|
|Evaporated milk||3 Cup (48 tbs)|
|Worcestershire sauce||2 Tablespoon|
|Flour||1 Tablespoon (for dusting)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Finely ground cornmeal||1 1⁄2 Cup (24 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Vegetable oil||4 Cup (64 tbs)|
Place chicken pieces in a shallow bowl.
In another bowl, combine milk, eggs, and Worcestershire sauce.
Pour milk mixture over chicken.
Cover and refrigerate for about 8 hours, or overnight, turning once.
Pat chicken dry with paper towels.
Dust with flour.
In a large plastic bag mix flour, cornmeal, salt, and pepper.
Dip chicken in reserved egg mixture, then drop pieces into plastic bag in batches and shake to coat.
Remove from bag, shaking off excess cornmeal.
Refrigerate for 30 minutes.
In a wok, deep-fryer, or skillet, heat oil to 365°F.
Add chicken a few pieces at a time-do not crowd pan-and fry, turning to brown evenly, for 15 to 20 minutes.
When chicken is cooked, drain on paper towels and serve hot.
To serve cold, cool chicken to room temperature, then transfer to a large container with tight-fitting lid.
Refrigerate until cold, then serve.