Healthy Baby Beans

This is a family favorite in my home!  My brother and I have taken notes from our mother and learned how to fry a mean southern chicken.  We prefer to use chicken thighs.  I personally think they fry better and of course, they are the dark meat of the chicken.  Dark meat is juicier and does not dry out as fast as chicken breast.

• 10 skinless chicken thighs or your choice of meat (legs, thighs, breast)
• 2 cups all-purpose flour
• 1 teaspoon salt or to taste
• 1 teaspoon ground black pepper
• Paprika
• 1/2 cup milk
• 5 egg
• vegetable shortening and canola oil for frying

Directions:

• Wash chicken, pat dry and sprinkle with paprika. Set aside.
• Combine the flour, salt and pepper in a shallow bowl.  I highly recommend you taste this mixture.  Make sure you like the salt and pepper taste!  You may want to adjust to your preference.  Shake well to blend and set aside.
• Beat eggs in a shallow bowl and combine with milk. Set aside. If you want a spicy chicken, had hot sauce to this mixture.
• Heat 2 to 3 inches of shortening and canola oil (equal parts) in a deep heavy skillet over medium heat. You will need a couple heavy skillets for 10 pieces of chicken or you can make in batches.  I like my chicken done at the same time for quality purposes (crisp stays crisp).
• When a drop of water spatters when it hits the hot oil, dip a piece of chicken in the flour (coat both sides) and then dip in the egg/milk mixture.  We repeat this action again for a double coat!

• Arrange the chicken pieces in the skillet, making sure not to overcrowd.
• Fry the chicken until the outside is golden brown and crisp (15 to 20 minutes), turning once to brown both sides. Reduce heat to 350° F and cover.  Covering will help cook the chicken faster but you will need to take the lid off for the last 5 minutes of cooking to ensure a nice crisp coating.  Fry until your internal temperature is 180 degrees F.  Drain chicken on paper towels.
• If you are cooking with one skillet, you might need to add more oil and adjust the temperature for a new batch.
• You can store your cooked chicken in the oven on a very low heat uncovered but you will lose some of the crisp.
• For best results, serve immediately.