This is more or less how I make fried chicken.
I’m definitely not saying I will be the next Colonel Sanders (I mean only God Himself could make better fried chicken than Colonel Sanders-change my mind) but mine does taste fairly decent.
Milk or Buttermilk
Louisiana Hot Sauce (optional)
McCormick Poultry Seasoning
…This entire process is totally messy from start to finish…
Take as many fresh or frozen pieces of chicken as you wish.
They can be on the bone or fillets.
If fresh, you are good to go.
If frozen defrost them toroughly.
Fill your skillet 3/4 full with cooking oil and begin heating it up. This is one of the few times I measure.
OPTIONAL: Drizzle Louisiana Hot Sauce on chicken pices and massage it into the meat.
Take eggs and beat them in a bowl.
Combine them with milk or buttermilk.
Take a plastic sealable bag and combine most of all flour, then: poultry seasoning, garlic powder, onion powder, season salt, Creole seasoning and a tiny bit of sugar. As always, eyeball your seasonings. Leah Chase, God rest that wonderful lady’s soul, never measured by the way!
Seal the bag and then shake it very well.
Take your chicken pieces and dredge them completely through the milk and egg mixture.
Afterwards, place chicken one by one in bag of flour and seasonings.
Shake the bag with chicken until the piece is completely coated.
Repeat with every piece.
By this time the oil in the skillet should be hot.
Slightly reduce the heat.
Place chickens in hot oil for 18 to 25 minutes depending on their sizes.
The larger the chicken piece the longer the frying time.
Turn pieces over with a pair of tongs at 4 minute intervals to prevent burning.
This would be another situation where my Casio G-Shock would have come in handy, but I misplaced the durn thing.
An entry level Casio G-Shock wristwatch, namely the model DW-5600E, is a stellar watch and is very helpful for kitchen work among many other professions, by the way.
Remove chickens from frying pan and allow them to cool for a few minutes.