I seldom fry chicken anymore even though I do love it. So when I saw a small fryer at Costco (they get me every single time!) I thought it would be nice to have around for that moment when I had the urge.
I’ve always made fried chicken with my own basic mix of just flour, salt, pepper and paprika but this time added some milk and eggs to the mix and the result had a fabulous flavor and crisp crust!
- 6 to 10 cups vegetable oil
- Frying chicken pieces - use wings, drumsticks, thighs or combination
- 3 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 cups all-purpose flour
- 2 eggs
- 1 cup evaporated milk
- Heat oil to 350 degrees F in a large Dutch oven or electric fryer. Rinse the chicken and pat dry with paper towels. Season chicken with 1 teaspoon salt and 1 teaspoon pepper; Set aside.
- In a shallow bowl or resealable bag, combine remaining salt and pepper with the flour and paprika. In a separate dish, mix together the eggs and evaporated milk until well combined. Roll the seasoned chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the milk and egg mixture, followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out for about 5 minutes, ensuring that the coating will stay on better. Carefully add the chicken pieces to the fryer as will fit without touching. Do not crowd the pan or the temperature will lower, making the chicken greasy.
- Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Cook for about 10 minutes total, or until the pieces begin to float. Remove chicken to a plate lined with paper towels to drain, about 5 minutes.
- If desired, serve with barbecue dipping sauces or place chicken in large bowl and coat with sauce immediately prior to serving.