Southern Fried Chicken
Sign Up for the Recipe Publishing Newsletter
A Picture of our extra crispy Heavy Batter Fried Chicken Recipe. Milk is a wonderful way to help tenderize your chicken and serves an extra function in this recipe in helping the extra crispy heavy batter stick to the chicken. When you fry this chicken up because of the heavy coating of batter you end up with a juicy tender and wonderfully crispy chicken.
Extra Crispy Milk Dipped Chicken with a Heavy Batter
The chicken in this fried chicken recipe is dipped into an egg and milk mixture and then coated in seasoned flour. The eggs give a good flavor to the chicken and make it sticky enough for plenty of seasoned flour batter to stick to.
The chicken needs to be fried in batches so the oil stays hot enough to keep them tender inside and crispy outside. These delicious, golden brown fried chicken pieces are wonderful served with catsup or mayonnaise for dipping and onion rings or French fries on the side. Make sure you have plenty of napkins to hand. This one really is "finger-lickin' good!" Fried chicken in a heavy batter, seasoned and fried golden brown and extra crispy.
Heavy Batter Fried Chicken Recipe
Ingredients -
4 lbs chicken
2 teaspoons black pepper
2 eggs
3 cups vegetable oil
1 ½ cups milk
2 ½ cups all purpose flour
2 tablespoons salt plus extra
Preparation:
Cut the chicken into pieces and rinse them.
Pat the chicken dry and set it to one side.
Whisk the eggs into the milk until the mixture is well combined.
Mix the flour, salt and pepper in a big bag.
Dip the chicken into the egg and milk mixture and let the excess drip off.
Put some of the chicken pieces in with the flour mixture and shake it to coat.
Repeat with the rest of the chicken until every piece is covered in the flour mixture.
Heat the vegetable oil to 350 degrees F in a heavy skillet, and then fry a few pieces of chicken at a time until cooked through and golden brown.
This will take about 10 minutes per side.
Bear in mind that chicken breasts tend to cook faster than other cuts of chicken.
When the juices run clear from the chicken it is done.
Drain off any excess oil on paper towels, sprinkle a little salt over the chicken and serve hot.
(Serves 8)