Fried chicken was a standby at my house growing up. It was before the days of chicken strips, nuggets and popcorn chicken. When mom made chicken, it was with the bone, battered and deep fried. Needless to say, it's not the least bit healthy, but once you taste it, you'll realize an extra twenty minutes in the treadmill is totally worth it. Enjoy!
1 fryer chicken cut up and rinsed
2-3 c vegetable oil
4 c milk
2 oz Louisiana Hot Sauce
Blend well and soak the chicken pieces in the milk bath 6-12 hours.
6 c flour
2 tsp salt
2 tsp paprika
1 T onion powder
1 T garlic powder
1 T seasoned salt
2 T black pepper
1 T cayenne pepper
Take the chicken pieces out of the milk bath and toss in the flour mixture until covered. Put the chicken pieces BACK in the milk bath and then back in the flour again, coating well.
Heat the oil in a large skillet or pot. I don't use a thermometer, but I put it over a medium-high flame and when I put a pinch of flour in the oil and it sizzles, I add the chicken pieces.
You'll have to cook the chicken in batches. I start with the dark meat (thighs and legs) since it takes the longest to cook (13-15 mins total) and retains heat the longest. Then I go to the white meat (breasts and wings) which take about 10-12 mins total). The best way to check the doneness is to cut into the thigh or breast. If the juice that comes out is clear (not pink), it's done. If it's the least bit pink, put it back in the oil and cook longer.
When cooked thoroughly, drain on a baking rack (not paper towels or the breading will get soggy).
Excellent with Hot Barbecue Sauce!