I made fried chicken the other night. It was very delicious! So, I’m sharing here. :-)
My mom and I kind of made up this recipe. The measurements may not be exact, but here’s the general idea.
The best quality chicken you can afford (quartered –I used drumsticks and thighs).
Coconut oil for frying! (I used organic expeller-pressed coconut oil. It doesn't have a strong coconut flavor).
Flour, sea salt, eggs, and milk.
|Chicken, eggs, flour, coconut oil.|
Mix 2 cups flour and 1 1/2 teaspoon sea salt in a dish. Next, whisk together 2 eggs, ½ cup milk, and 1 teaspoon of salt. (You may have to double this amount if frying 2 sets of large chicken pieces... like I did.)
Roll the chicken in the flour/salt mixture until coated. Dip the floured chicken into the egg/milk mixture. Roll coated chicken in flour a second time. The chicken should be thoroughly covered in batter.
Heat coconut oil in a frying pan (I prefer an iron skillet). There should be enough oil in the pan to measure about 1/2 inch. Heat oil until it starts bubbling when the chicken in placed in. Gently lay the chicken pieces skin down in the hot oil. Be careful not to let the oil get so hot that it starts splattering. The chicken will probably need to cook for about 10 minutes on each side. Turn the chicken over with tongs. I would use a knife to check the chicken after about 5 minutes. The cooking time really does vary. (My chicken pieces were very large, and they took forever to cook through. I had to turn the temperature down so that the outside didn't get too dark while the inside was cooking.) The chicken is done once it looks like the inside is cooked through, and the outside is brown and crispy. Remove the chicken to a rack or paper towels, so that the extra oil drips off. The fried chicken can be served hot or cold.
That’s it! Enjoy.
A note about coconut oil:Coconut oil is a much better choice for frying than rancid genetically modified vegetable oil. I've heard that shortening makes crispy fried chicken, but so does coconut oil! Coconut oil is a natural and heat-stable fat. It also will not make you fat, but will satisfy and nourish your body. If I ever have some spare time, I’ll write a blog post about my research on the health benefits of coconut oil. But for now, you’ll have to take my word for it. Or, better yet, Google the health benefits of coconut oil yourself! You’ll be a coconut lover like me.
Edit: Shared with Homemaking Link-Up! and Whole Foods Wednesday