Diana's Fried Chicken
Diana's Fried Chicken
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Chef's Note
“Serve this chicken with Southern Barbecued Bean Casserole and Ham-Cole Slaw Salad and you've got a terrific dinner!”
READY IN:45mins |
SERVES:6-8 |
YIELD:16 pieces of fried chicken |
UNITS:US |
Ingredients Nutrition
- 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.
Diana's Fried Chicken