Crispy Fried Chicken
Ingredients
- 3 lb Frying chicken pieces
- 2 each to 2-1/2 Cup Crisco (or other vegetable shortening)
- 1 tsp Salt (or to taste)
- 1/8 tsp Freshly ground black pepper (or to taste)
- 1 tsp Cayenne pepper (optional)
- 2 cup All-purpose flour
- 1 each Egg, lightly beaten
- 0.5 cup Milk
Instructions
- 1
Combine the flour, salt, pepper and cayenne pepper.
- 2
Combine the egg and milk in a separate dish.
- 3
In a heavy skillet, melt shortening to a depth of 1 inch over high heat.
- 4
While the shortening is heating, rinse the chicken pieces and drain.
- 5
Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well.
- 6
Place pieces in a single layer on a piece of waxed paper until all are coated.
- 7
When the melted shortening reaches a temperature of 360 F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet.
- 8
Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
- 9
Reduce heat to medium, and cover the pan.
- 10
Cook for 25 minutes, and remove the cover.
- 11
Cook, uncovered, for 5 minutes.
- 12
Remove chicken pieces, and drain on paper towels.
- 13
Serve hot, or refrigerate and take with you on a picnic.