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
- 1/2 cup milk
- 5 egg
- vegetable shortening and canola oil for frying
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.