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.
|Degree of Difficulty|
- 2 chicken drumsticks skin on
- 2 chicken thighs skin on
- 2 wings skin on
- 1 cup flour for dredging
- 2 eggs slightly beaten
- 1 1/2 cups dry unseasoned bread crumbs
- 2 cups canola oil for frying
- Gather all ingredients before starting the recipe.
- Season chicken 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 of canola oil 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. Whip eggs with a fork and set in the middle.
- Dredge the chicken in flour, then egg and finally bread crumbs.
- Drop few bread crumbs 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.