What you need
2 large eggs
1 cup of milk
2 teaspoons of paprika
½ teaspoon poultry seasoning
4 teaspoons garlic salt
2 teaspoons black pepper
2 cups of all-purpose flour
Directions
Step 1:
Lightly beat the eggs and milk together in a small bowl.
Step 2:
Pour the flour, garlic salt, pepper, poultry seasoning and paprika in a plastic bag and mix them together.
Step 3:
Put the chicken in the bag, seal the bag and then shake so that the flour mix covers the chicken. Take out the flour-covered chicken from the bag, dip into the egg mixture, and then back into the flour mixture.
Step 4:
In a medium skillet, preheat oil to 365 degrees. Fry the chicken in the hot oil till it becomes brown. Reduce the heat to medium intensity and allow to cook for about 30 minutes.
Step 5:
Drain the chicken on paper towels and serve.
Tips
If you’re going to use something other than vegetable oil, make sure it’s deep-frying safe. Low-smoke-point oils will burn at the temperature required for this recipe, filling your kitchen with smoke rather than the enticing aroma of fried chicken.
A meat thermometer is the best technique to check for doneness. The safest temperature for chicken is 165 degrees Fahrenheit. You can also pierce it with a fork to see if the juices run clean.
Leftover fried chicken reheats well. Remove the chicken from the refrigerator and allow it to come to room temperature. Preheat the oven to 400 degrees F. Place the chicken on a rack over a rimmed baking sheet and bake for 15 to 20 minutes until heated through and crisp.
