Diana's Fried Chicken
"Serve this chicken with Recipe #9456 and Recipe #11668 and you've got a terrific dinner!"
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
16 pieces of fried chicken
- Serves:
- 6-8
ingredients
- 16 chicken pieces
- 3 cups flour
- 3 eggs
- 1⁄2 cup milk or 1/2 cup buttermilk
- 2 teaspoons salt
- 1 1⁄2 tablespoons black pepper
- 1⁄4 - 1⁄2 cup spike seasoning
- vegetable oil
directions
- Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
- In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
- Set up three bowls.
- In the first bowl add 1 cup flour and all the salt.
- Mix well in the second bowl add eggs and milk and whisk well.
- In the third bowl add remaining flour, pepper and spike.
- Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
- Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.
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Reviews
-
Wow!! What an excellent recipe!! This is the first time that I have fried chicken that wasn't dry, too crisy or underdone in the center. In the past when I fried chicken, I had to keep checking to see if the center was done. As a result my chicken has been too crisy for my taste and dry. I used my steamer basket to steam the chicken in (a metal one that you put in a pan). I cut the recipe in half and used 4 chicken thighs. I used half of the juice from the chicken to make gravy with and used the remaining flour to thicken the broth with. I used my own homemade steak seasoning instead of spike recipe#73103 This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe -
Very tasty chicken ,my husband and I both enjoyed it .Thanks for posting this recipe.It is a keeper. Glittergirl -
We would give this way more stars, if we could! Steaming the chicken before frying is definitely the way to go! The chicken was crisp, tender, moist, and totally delicious. DH and I made this, and we kept sprinkling the top of the flour with the seasonings, to ensure a good measure of it got into the coating. It was perfect. We accompanied it with mashed potatoes and biscuits, for a totally southern meal. Di, this is a true winner. Absolutely wonderful. This is THE fried chicken recipe we'll use from now on. Perfect. Thanks! -
I LOVE this recipe. I made fried chicken and it wasn't raw around the bone!! (For me, that is a miracle.) I didn't even thaw the chicken much, just put it in my large skillet and gently cooked it in chicken broth. I cooked 4 really large breasts and it was too much to fit in any of my pots for steaming. The result was very juicy fried chicken......and the breading was very tasty and crispy. You can bet I will make this again. Donna -
Excellent recipe...I used Emeril's Bayou Blast, and found the technique foolproof. I think if I were doing boneless chicken, however, I would skip the steaming for fear of overcooking during frying. I used my broth for making Armenian Rice Pilaf for my side dish. Thanks DiB!
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Tweaks
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Wow!! What an excellent recipe!! This is the first time that I have fried chicken that wasn't dry, too crisy or underdone in the center. In the past when I fried chicken, I had to keep checking to see if the center was done. As a result my chicken has been too crisy for my taste and dry. I used my steamer basket to steam the chicken in (a metal one that you put in a pan). I cut the recipe in half and used 4 chicken thighs. I used half of the juice from the chicken to make gravy with and used the remaining flour to thicken the broth with. I used my own homemade steak seasoning instead of spike recipe#73103 This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois
