Nice, but there is a better way. Soak the chicken overnight in buttermilk, pat it dry before rolling in the seasoned flour (mix in some corn meal too) & the result is a more tender, moist & flavorful chicken when fried (peanut oil is best) or oven-fried.
Timely Fried Chicken
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Chill: 2 Hours
- 3 cups all-purpose flour
- 2 teaspoons paprika
- 1 1/2 teaspoons salt
- 3 large eggs
- 1/3 cup milk
- 2 tablespoons lemon juice
- 2 (2- to 3-pound) whole chickens cut up
- Vegetable oil
- Stir together first 3 ingredients in a shallow dish. Whisk together eggs, milk, and lemon juice in a bowl. Dredge chicken in flour mixture, dip in egg mixture, and dredge again in flour mixture. Chill 2 hours.
- Pour oil to a depth of 1/2 inch into an electric skillet; heat to 375°. Fry chicken, in batches, 10 minutes on each side or until golden brown. Reduce heat to 250°; cover and cook 25 minutes or until done. Drain on paper towels.
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