Fried Chicken was a dish we would have a couple of times a month when I was growing up. My mother would sometimes serve it with just a salad, or other times with mashed potatoes and sometimes with creamed spinach or yellow beans. The side dishes always depended on the season. I’ve forgotten how I love fried chicken; it is so good and so simple to make.
Ingredients
- 2 chicken drumsticks skin on
- 2 chicken thighs skin on
- 2 chicken wings skin on
- 1 cup flour for dredging
- 2 eggs slightly beaten
- 1 1/2 cups dry unseasoned breadcrumbs
- 2 cups canola oil for frying
- kosher salt and freshly ground black pepper
Instructions
Gather all ingredients before starting the recipe.
- Season chicken with kosher salt and freshly ground black pepper an hour before frying. If you have the time, allow an additional hour in your refrigerator, uncovered, to dry the chicken pieces.
- Heat about 2 cups canola oil for frying in a very large skillet over medium high heat for about 2-3 minutes. The quantity of the oil will depend on the size of your skillet. You will be 'shallow frying' so the oil must only cover about 1/3 of the height of the food.
- Set up a dredging station on a large sheet of parchment paper. Add 2 eggs slightly beaten to shallow bowl and set in the middle.
- Dredge the chicken in flour, then egg and finally bread crumbs.
- Drop few breadcrumbs in the oil and if they immediately sizzle, the oil is hot enough.
- Gently lower as many pieces of chicken as can fit in the pan without crowding and fry over medium-to-medium high heat until the first side turns a dark golden color, about 10 minutes.
- Flip the chicken pieces and lower the heat to medium and cook for another 10-15 minutes. If the sides of some of the pieces have not browned, prop the chicken up against another piece to get the sides all evenly cooked.
- Remove chicken to a platter and serve with mashed potatoes.