The secret to the best fried chicken is not really a secret among Southern Cooks. But now you will know it too. Here is a recipe I have used for years and years and mother before me, and my grandmother before her.
I would love for you to try it and to trust it is fantastic.
You will need chicken with skin and bone in. Chicken is so much more moist and flavorful if you use the skin and bone. Either bring it home cut up or buy a whole fryer and cut it up your self. I like to fry legs and thighs, wings and breasts. But you can do fine with just your favorite piece alone.
You’ll need 2 inches of vegetable oil, at 350 degrees. Actually use a thermometer.
Have two containers set out. Put two to one flour to cornstarch in one (depending on how much chicken you are frying, I use 2 cup flour and 1 cup cornstarch) Use a whisk and make sure they are well whisked.
In the other container, put
2 or 3 eggs,
2 teaspoons salt
1 teaspoons pepper
½.
Pat the chicken pieces dry with paper toweling. Then one piece at a time place in spiced egg mixture and then cover well with flour and cornstarch mix. Really pat it onto the chicken then set each piece on a wire rack for 15-20 minutes.
Carefully drop into hot oil and let cook for 8-10 minutes on each side. You are looking for a golden brown and for the juices to run clear when pierced with a knife.
You are just going to love it. You are in for such a treat. Enjoy every mouth full.
Now here are some facts about this recipe.
The reason for putting the spices in the egg instead of the flour is that when you place the spices in the flour and you put the flour on the chicken after the egg dredge and it begins to fry in the oil you lose the spices into the oil or the crust falls off with all the spices. So put the spices, the flavors, in the egg, that goes on first and then the flour. It is in the middle of the crust, nice and spicy.
You use the cornstarch because this is what makes the crunch!! Using only flour, the crust frequently falls off in the oil, doesn’t stick that well to the chicken and is soggy. Yuk!
You allow the egged and floured chicken to rest for 15 minutes or so before frying because this allows everything to soak into the chicken. Same idea as a marinade.
Please make sure the juices run clear when you pierce your fried chicken. You must not eat raw chicken. You can die!
Wash your hands every step of the way when handling raw chicken. Be sure to use a plastic cutting board not a wood one. You do not want the chicken blood to soak into the wood and ruin it.
Well that’s it! So get to it! Start frying the best chicken EVER!
