So you just went and bought some chicken and feel you don’t know how to fry chicken with flour and egg? That’s unfortunate. But don’t worry – it’s a lot easier than you may think. Actually all you need is a little bit of flour, eggs, and oil – simple!
Does eating fried chicken seem daunting to you? Have you ever wondered about how to fry chicken with flour and egg? Well, here’s a video describing how it can be done.
Southern Fried Chicken
Editor’s note: The recipe and introductory text below are excerpted from The Dooky Chase Cookbook by Leah Chase and are part of our story on Mardi Gras. Chase also shared some helpful tips exclusively with Epicurious, which we’ve added at the bottom of the page.
I remember going to Mardi Gras parades and seeing fried chicken being sold on the street. There really wasn’t any Mardi Gras in Madisonville — everybody left for New Orleans in hay trucks. Sometimes I could go, but usually my father wouldn’t let us miss school.
We would go to see the Zulu parade, which was on Claiborne Avenue from Canal Street to St. Bernard Avenue. Claiborne was lined with beautiful oaks then. Some of the people held open houses on Claiborne, for their friends. The street was full of booths, with blacks selling fried chicken, fried fish, and red beans. My favorite thing about Mardi Gras was that we could eat in the street. My father never even let us eat candy outside normally.
I also thought it was so fun to dress in costume. But a lot of Creole ladies used the occasion to bring out their first spring suit. They would wear violet corsages, and walk with canes with a celluloid feathered doll on top. I thought it was a shame to get all fancy on Mardi Gras, instead of playing like the other maskers.
The Zulu parade mocked the white parades. The “African King” would wear a huge crystal doorknob as a ring. They were very funny. They wandered all over, passing households that paid them to go that way. Now Mardi Gras is so big that organized routes need to be followed. That’s good to impose some kind of order where so many people are involved.
One group put on a Mardi Gras Breakfast Dance that was very fancy. The invited guests — usually teachers and professionals — would go in hats and gloves. I got invited eventually and wasn’t so impressed. I was just happy to be watching the parade, finally able to eat some fried chicken in the street.
Makes 4 servings
1 3-lb. fryer
1 tbsp. salt
1 tbsp. black pepper
2 eggs (beaten)
1/2 cup Pet milk
1/2 cup water
2 cups flour
1 tsp. paprika
1/4 tsp. ground thyme
1/2 tsp. granulated garlic
1 qt. oil for frying
Cut chicken in eight pieces. Season well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
Heat oil in a Magnalite fryer — oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
Leah Chase shares her tips with Epicurious:
· Pet is a brand of evaporated milk commonly found in southern Louisiana. If you can’t find Pet, any brand of evaporated milk will do — “it works better and it just tastes better,” Chase says. If you do not have or cannot find evaporated milk, substitute half and half. Regular milk, Chase says, is too light and thin, and it will not yield the same perfect crust. · Chase’s secret to perfect fried chicken is to make sure it is “perfectly dry before it hits the fryer. If there are any wet spots,” she says, “your crust won’t stick.” After dipping the chicken in the egg wash and dusting it in flour (making sure to knock off any clumps or excess), let the chicken sit for about 10 minutes before putting it in the oil to fry. · Magnalite is a brand of heavy cast-steel cookware. Any other such brand of cast iron or steel cookware can be used instead.
Crispy Fried Chicken Recipe
What is comfort food to you? If you’re like me, and many other people in the world, one of the images that comes to mind is a gorgeously crispy fried chicken. Simple but flavorful, fried chicken is a treat for both kids and adults alike. Whether you’re enjoying it at a kid’s birthday party or serving it as an appetizer for game night with your barkada (group of friends), crispy fried chicken is definitely a classic choice.
Fried chicken is seen as a quintessential part of American cuisine. In the American South, especially, crispy fried chicken is a staple in many homes and restaurants. In fact, many restaurants and fast food chains boast their own trademark fried chicken recipes (KFC and Popeyes ring any bells?). This is something that has been imitated across the world, finding a home even in countries like ours; just think of Jollibee!
But wherever you may buy your chicken from, that feeling of comfort and warmth and indulgence is always the same. There’s nothing quite like that first bite you take into a great piece of chicken –– the marriage of the crunch of golden skin and tender meat is unlike any other.
A combo meal
The best thing about fried chicken is the many things you can pair it with. Here are just some of my favorites:
- Mashed potatoes. Like I said, mashed potatoes are my kids’ favorite thing to eat with a crispy fried chicken. To be honest, any way you cook potatoes is a great partner to this delicious meal. But mashed potatoes truly win people’s hearts over with their smooth and buttery texture; and let’s not forget the fact that they taste great, too! My favorite part about mashed potatoes is how perfectly they go with a sumptuous serving of gravy.
- Rice. Being the Filipinos that we are, of course, there’s no way to enjoy a perfectly good meal quite like enjoying it with a nice cup of rice! There’s a reason this particular combination is so popular at fast food restaurants as value meals. Crispy fried chicken with wonderful compact white rice is a filling meal worthy of all praise. Whether you’re having it at your table or on the go, it’s the best for that mundane bite of comfort. And if you’re like me, indulge a little and pour gravy of that delicious cup!
- Corn. Bright, sweet, and nutritious, corn is a healthy alternative to some of the other side dishes on this menu. The buttery and velvety flavor of corn is a fitting contrast to the texture of crispy fried chicken. Some like to pair corn with carrots for another layer of depth to taste, while others even make corn muffins to pair with this dish! However you enjoy it, corn is a wonderful and sweet addition to any taste palate.
- Coleslaw. A side dish of shredded cabbage topped with a generous portion of vinaigrette or mayonnaise is what comprises this humble but delicious dish. Coleslaw is a refreshing partner to any breaded or fried dish; you often see it as a side in most tonkatsu places as well. Slaw works great with our crispy fried chicken as it’s able to add bursts of refreshing flavor of its own. Another upside: it’s such an easy side to make!
- Biscuits. Another humble product of American South cuisine, buttermilk biscuits are as rich and indulgent as they come. These biscuits aren’t like the ones you buy in packs at the grocery; warm, fluffy, and perfect with honey or gravy, these will fill you up almost as much as the fried chicken will. Trust me: you won’t get enough!
What’s your favorite side dish for crispy fried chicken?
Tips and tricks for crispy fried chicken
Whether it’s your first or fifth time cooking this delectable dish, here are some pointers that might help you maximize fried chicken’s yumminess.
- Double the coating, double the crispiness
Crispy fried chicken is an easy enough dish to make, but the problem may lie in how well and evenly you coat the breading. Dredging your chicken more than once in your mix of flour and batter will guarantee that you’ve covered the chicken thoroughly. It also prevents any excess batter or skin from falling off as you fry.
- High and dry
Once you’ve finished frying your chicken, you might notice it tends to end up quite oily. One way to avoid serving a dish that’s too greasy is to place it on a plate with a paper towel after frying. Patting your crispy fried chicken down with a paper towel lessens the grease without sacrificing its crunchy texture. Once you’ve filtered out the excess, place your chicken on a wire rack to cool down before plating.
- The best things take time
While this recipe should only take about 35 minutes, it really depends on how hot your oil is on your stovetop. I say it should take about 7 minutes per side, but do check on your chicken and see what the best result is for you! Crispy fried chicken is a great dish, but be sure to take your own sweet time making it. The results will definitely be worth the wait.
Traditional Southern Fried Chicken
- Total: 45 min
1 (2 to 2 1/2-pound) chicken
1 cup milk
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups self-rising flour
3 cups lardAdd to Shopping List
- Cut the chicken into frying pieces. In a shallow bowl beat the eggs and then stir in the milk, salt, and pepper. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece. Set aside to dry.
- In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp.