Nearly everyone has their favorite Fried Chicken recipe. This one has been very good to me for quite some time. It’s flavorful and the coating comes out nice and crisp.
If time permits, I soak my chicken in a brine or in buttermilk for a few hours. But with this recipe, it’s not necessarily needed.
6 cups vegetable oil for frying
2/3 cup all purpose flour
1 tablespoon salt
2 tablespoons ground white pepper
1 teaspoon cayenne pepper
2 teaspoons paprika
1 frying chicken, cut up
Heat oil over medium heat in a deep cast iron skillet. Combine the flour, salt, peppers, and paprika in a bowl.
In another bowl, break eggs and beat until well blended.
Check temperature of oil by dropping a pinch of flour mixture in pan. If the oil bubbles rapidly around the flour, it will be the right temperature.
Dip each piece of chicken into eggs; then coat generously with the flour mixture. Let rest on a cookie rack for 30 minutes to let the coating adhere nicely to the chicken. Drop each piece into the hot oil and fry for 15 to 25 minutes or until the chicken is golden brown and cooked through.
Drain chicken on paper towels and serve warm.
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