I like to soak my chicken overnight or for at least four to six hours in the fridge using a saltwater brine. Not only does this add flavor but it makes the meat tender and juicy. To make a saltwater brine, I add enough cold water to cover the chicken in a large bowl. I then add saltwater to taste to the water. Finally, add the chicken to the water, cover, and refrigerate.
(Note: After allowing the chicken to soak in the saltwater brine, discard the water and use a few papertowels to blot some of the excess water from the chicken. Then follow the recipe below.)
What you'll need:
A whole chicken cut up
1 cup of milk
2 cups all-purpose flour
1 1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoon poultry seasoning
How to do it:
1.) Take two bowls and in one put the milk and the egg and mix.
3.) Coat each piece of chicken first with the flour mixture.
4.) Then coat each piece with the milk batter.
5.) Next, coat with the flour mix again.
6.) Heat vegetable oil in a skillet on medium heat or in a deep fryer. You'll need enough oil to cover the chicken if you use a skillet. I highly prefer a good cast iron skillet because it heats and cooks evenly. Carefully place each piece of chicken in the oil. The trick is to make sure that the oil is hot before adding the chicken. (You can sprinkle a dab of flour in the oil and if it starts sizzling--the oil is ready). Now carefully place each piece of chicken in the hot oil.
7.) Cook until chicken is golden and cooked through. (Any juices in the chicken should be clear). Once done, I like to place the cooked pieces on a tray covered by a paper bag. This maintains the crispiness of the chicken and absorbs excess oil. Here is the finished product, sans the paper bag:
I use a poultry seasoning that contains rosemary and I love catching a bite of that flavor in the finished product. As always, feel free to experiment and tailor to your taste. There are tons of recipes out there for fried chicken and I'll never claim mine is the best, but it sure is delicious and worth a try