Seasoned Flour Fried Chicken
Bone in chicken coated twice in seasoned flour with a milk and egg dip, fried until golden, then covered to cook through.
Equipment
- Large deep skillet with lid
- Large zip bag
- Instant read thermometer
- Tongs
- Wire rack
Ingredients
Main Ingredients
- 8 bone in chicken pieces about 3 pounds of drumsticks and thighs, patted dry
- 2 cup all purpose flour
- 2 large eggs beaten
- 1 cup milk
- 2 tsp garlic salt
- 2 tsp black pepper
- 2 tsp paprika
- ½ tsp poultry seasoning
- 3 cup vegetable oil for frying, about 1 inch deep
Instructions
Cooking
- Mix. Beat the eggs and milk, and shake the flour with all the seasonings in a large zip bag.
- Dredge. Coat the chicken in flour, dip in the egg mixture, and coat in flour again.
- Fry. Heat 3 cups oil to 350 F and fry in batches for 6 minutes per side until golden.
- Cover. Return all pieces to the skillet, cover, and cook on medium low for 20 to 30 minutes until 165 F.
- Drain. Move the chicken to a rack and rest for 5 minutes.
Notes
Substitutions: Use all drumsticks or all thighs if you prefer.
Tips: Keep the oil near 350 F and fry in batches.
Storage: Refrigerate for 3 to 4 days or freeze for 3 months.
Nutrition is calculated for 2 pieces per serving.