Prep 15 mins
Cook 15 mins
I don't know who Betty is, but this is the best fried chicken recipe I have ever used. I've been using this recipe since 1990 when I found it in The Dallas Morning News food section.
- Combine first 6 ingredients in plastic bag.
- Shake it to mix and set aside.
- In a bowl, combine egg and milk; mix well.
- Skin chicken, if desired.
- Put 2 or 3 pieces of chicken in bag with flour.
- Shake well.
- Dip chicken in egg mixture, return to bag and shake again.
- Repeat with remaining chicken.
- Heat 1 inch of oil in a large skillet.
- Add chicken and fry 15 minutes or until golden brown, turning to brown both sides.
- Drain chicken on paper towels.
My family was so pleasantly surprised that I made fried chicken! It came out wonderfully and I even used all gluten-free ingredients, due to dietary restrictions. What made me brave enough to finally try to make homemade fried chicken is that this recipe looked really easy compared to others I've read. It *was* easy. Although my chicken pieces turned out perfectly, I think I need to learn a good method for identifying when the chicken is cooked without cutting into it. And due to diet restrictions, this is the first fried chicken we've had in three years. Thank you! : )
Goodness gracious this is good stuff! I made this for my family and we all freaked out it was soooooo good. Next time, I'm going to try using buttermilk instead of regular milk and see how much difference it makes. It would be hard to imagine it getting any better, but we'll see how it works out. :)
Excellent chicken. Though I did let the chicken marinate in buttermilk for about 6 hours, then dipped in flour, redipped in buttermilk and again in flour.The let it sit on rack about 10-15 min. before frying. Omitted the egg. Thanks for sharing a great recipe.