Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on Time
1 Hour 30 Mins
Total Time
2 Hours 5 Mins
Makes 6 servings

Alex soaks chicken twice in the egg-milk mixture and double-dredges in the highly seasoned flour for a superior crust.

How to Make It

Step 1

Pat chicken dry. Place chicken and next 4 ingredients in a large bowl; toss to combine. Whisk together eggs and milk; pour over chicken. Let stand 20 minutes.

Step 2

Pour oil into a 7 1/2-qt. Dutch oven; heat to 325°.

Step 3

Whisk together flour and next 5 ingredients in a large bowl.

Step 4

Remove chicken from egg mixture, reserving egg mixture. Drain chicken well.

Step 5

Dredge half of chicken in flour mixture, shaking off excess. Dip chicken in egg mixture, and dredge in flour mixture again.

Step 6

Fry chicken 7 to 9 minutes or until browned. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. (Do not cover.)

Step 7

Return oil to 325°; repeat Steps 5 and 6 with remaining chicken, flour mixture, and egg mixture.

Step 8

Make-Ahead Tip: Fry chicken up to 1 hour ahead, and keep warm in a 200° oven. Or, make it the day before and chill. Serve it cold, at room temperature, or warm. To reheat: Bake on a wire rack in a jelly-roll pan at 300° for 45 minutes.

My Beverly Hills Kitchen

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