Last night I took some chicken out of the freezer with no idea what I planned for them. When I got home tonight, with Debbie traveling, I figured what better to make with the Misses out of town than Fried Chicken. Who doesn’t like some good old fashion fried chicken. I made tenders, but this recipe can be duplicated for bone in chicken, you’ll just need to increase the cooking time.
Start off by dredging your chicken in the egg and then flour mixture. Put the dredged pieces onto a wire rack to rest.
While the chicken was resting (this is an important step as it allows the flour to adhere to the chicken and makes for a nice golden and crispy piece of chicken), I brought the oil to temp.
Once the oil is to temp (350 degrees) add the chicken a few pieces at a time being careful not to crowd the pan. Cook until a nice golden brown and the pieces begin to float (Usually takes about 10 minutes or so with boneless chicken). Once they are ready, move them to a wire wrack on a baking sheet and place them in a 250 degree oven to keep them warm. Repeat this process until all of your chicken is cooked being careful to maintain the temp on your oil. Cast iron does a great job of retaining the heat so you should be fine. If using any other type of deep dish skillet, allow reheating time between batches.
Remove from the oven and enjoy the golden goodness. Serve with your favorite side.
Getting Started:
Preheat your oven to 250 degrees
Grab two baking sheets and two wire racks out of your cupboard and set aside
Mix:
2 cups All Purpose Flour
1 TBSP Black Pepper
1 TBSP Season Salt
1 TBSP Garlic Powder
1 TBSP Onion Powder
Mix:
2 cups of whole milk
2 Eggs
Prepare:
1 LB Boneless, Skinless, Chicken Breasts, fat removed, rinsed, patted dry and cut into equal pieces
Peanut Oil
10 inch cast iron, deep dish skillet
Directions:
Add the flour and the spices to a dish suitable for dredging
Add the milk and the eggs to a dish suitable for dredging
Using a wire whisk, mix both until well blended
Rinse and pat dry the chicken. Cut into equal strips as they will cook evenly this way.
Dredge the chicken into the milk/egg mixture and then into the flower. Place on a wire rack to rest.
In a deep dish cast iron skillet, add enough oil to equal an inch to an inch and half in depth. While the chicken is resting, bring the oil to 350 degrees.
Add the chicken a few pieces at a time (don’t crowd the pan) and cook until a nice golden brown. Place on a wire rack and put into a 250 degree oven to keep warm.
Serve with your favorite sauce, or eat plain with your favorite side.