Southern Fried Chicken – a typical, crunchy and crusty southern chicken, juicy, and savory on the outside and inside. Infused with spices and savors, and soaked in buttermilk for flavor. Excellent addition to your collection of chicken recipes. When you think of food from the south, corn, gumbo, grain, and, of course, the King of all Kings — fried chicken — is a recipe you always have in mind. Well, though half of my mind says serve some vegetables in the table, I can’t seem to get away with it easily especially when we’re talking of chicken. Since then, it has been in the family ‘s diet. And as I get older, I am looking forward to gathering different chicken fried or cooked recipes.
3 pounds chicken, cut into pieces
1 cup milk
salt and pepper, to taste
1 tsp garlic powder
1 tsp seasoned salt (optional)
1 cup all-purpose flour
2 cups canola or peanut oil
1/2 cup crispy bacon bits (optional)
1. In cold water, rinse the pieces of chicken and dab the chicken with a paper towel to dry.
2. Beat the eggs into a shallow bowl and add salt, pepper, and garlic powder. Stir in the milk. In the milk mixture, soak the chicken for 5 to 10 minutes.
3. In the large zip-top plastic bag, combine the flour with the seasoned salt. Add some of the chicken pieces to the flour, shake them to cover completely. Shake the excess and reserve the chicken on a rack to dry.
4. In the deep saucepan or deep fryer pour the oil and heat until 350 ° F. Add the thighs and legs of the chicken and cook for a few minutes.
5. Add the other pieces of chicken carefully, make sure that the skillet does not overflow. Continue cooking, invert once, until golden brown and cooked pieces of the chicken. Serve warm or at room temperature on paper towels.
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