Recipes
Austin's fried chicken
yield: 4 servings
Ingredients:
- 1-1/2 cups peanut oil for frying
- 1 3 to 3-1/2 pound fryer, cut up
- Salt and pepper, to taste
- 1 egg, lightly beaten
- 1 cup evaporated milk
- 1 cup water
- 1/2 cup all-purpose flour
- Chopped dill pickles, for garnish
- 1 tablespoon finely chopped garlic, for garnish
- 1 tablespoon finely chopped parsley, for garnish
Instructions:
Preheat the oil in a deep frying pan to 350 degrees. Wash the chicken pieces under cold water and pat dry. Sprinkle with salt and pepper. Make an egg batter in one bowl by combining the egg, milk, water, and a little more salt and pepper. Place the flour in another bowl. Using one hand for the "wet" bowl and one hand for the "dry" bowl, dip the chicken in the egg batter and then the flour to coat. Gently lower the chicken pieces into the hot oil, meatiest parts first. Do not crowd. Turn to brown on all sides. Pierce the drumsticks when about halfway done to assure it is being cooked all the way through. If the oil "pops", reduce the heat a bit. Cook until the meat is tender and the skin is crisp, about 10 to 12 minutes. Drain and garnish with pickles, garlic, and parsley.
Note:
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