Photo: Jennifer Davick; Styling: Buffy Hargett
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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