A fellow foodblogger friend posted in her Facebook a couple of days ago how she was craving fried chicken but it was 2 in the morning in the Philippines. all of a sudden I too had a craving for good ‘ol traditional homemade fried chicken. But that day the family was already looking forward to having Tacos so I decided to make fried chicken the following night. When Scott asked on Friday what I was making for dinner I said fried chicken, mashed potatoes and corn in the cob. He approved of the dinner plan so there was definitely no turning back on that one. We were having fried chicken if the hot sauce depended on it… har har!
As I was preparing the egg wash for the breading my son asked what it was for so I explained to him the process of making fried chicken. I realized then that I have been lazily using the season-flour-fry method in the past. When I planned to cook fried chicken last Friday I knew I was going to do the flour-egg wash-back to flour-fry method. This way of drenching and breading makes the outside of the chicken crispy and as good as any restaurant style fried chicken out there. So I decided to share the step-by-step of making basic fried chicken here to add into the archives.
- 6-8 pcs of chicken(legs, thighs)
- 2 eggs
- 1 cup of milk
- 2½ cups of flour
- sprinkle of seasoned salt
- sprinkle of salt
- sprinkle of paprika
- sprinkle of black pepper
- sprinkle of powdered garlic
- sprinkle of chili powder
- sprinkle of cumin
- plenty of oil for frying
- hot sauce for dipping
- Heat oil in a deep pan or pot.
- In a large container/bowl, combine flour and sprinkles of salt, paprika, black pepper, garlic powder, chili powder, and cumin.
- In another bowl, whisk together eggs, milk, and seasoned salt.
- Lightly coat the chicken pieces with flour mixture, set them in a plate then drench in the egg wash mixture 2 pieces at a time. Put the chicken back into the flour mixture to coat for a second time. Carefully drop the chicken into the hot oil.
- Cover the pan. If there’s no cover that goes with the pan use a sheet of foil. Just gently crumple around the pan to slightly seal the foil. This method is important in cooking the chicken meat and skin evenly.
- Fry up the chicken, 4 pieces at a time, for 12-15 minutes. Carefully uncover the pan, turn the chicken over to cook the other side for another 10-12 minutes or so. Cover it again but this time leave a bit of an opening. Place the fried chicken in a colader with a bowl underneath to catch the excess oil. Or use a paper-lined plate.
- Repeat the process to fry up the remaining chicken pieces.
Good ‘ol yummy homemade fried chicken served with red skin mashed potatoes(no cream cheese), and corn on the cob with butter and parmesan-red pepper flakes to sprinkle of top. Since the was Friday nightI made enough to have leftover fried chicken for lunch the following day. Just in case you’re wondering if we ate all the chicken that night :).