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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
Oven fried chicken is not fried chicken no matter how much you wish it so. Soaking the chicken over night is fine but double dredging is still the best way to get a crispy crust ( flour-liquid-flour). Oh, and of course, FRYING. Did you even try the recipe?...
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.