Southern Fried Chicken

Southern Fried Chicken

Before World War II, the only times most families had chicken were special occasions like holidays and Sunday dinners.  Fried chicken used to be an expensive treat only eaten a couple of times a year.  Due to the creation of large scale chicken farms chicken has become much more affordable.  As a child I remember eating fresh killed chicken at my grandmother’s house in Nebraska.  She had a special tree stump that she used as her chopping block.

INGREDIENTS

4 Pounds of Chicken Pieces

1 ½ Cups Whole Milk or Buttermilk

2 Large Eggs

2 ½ Cups Unbleached Flour

2 Tablespoons Kosher Salt

2 Teaspoons Freshly Ground Black Pepper

3 Cups Vegetable Oil

Rinse and pat dry the chicken pieces.  Set aside.  Combine the milk and eggs in a medium sized bowl and mix well.  In a large zip lock bag combine the flour, salt and pepper.  One at a time dip the chicken pieces in the milk mixture and let the excess drip off into the bowl.  Put one or a few of the chicken pieces in the zip lock bag with the flour and shake lightly to coat thoroughly.  Remove to a plate and repeat with the remaining chicken pieces.  In a fryer or in a heavy skillet heat the oil to 350° F.  Fry a few pieces of the chicken at a time for 10 minutes on each side until golden brown and cooked through.  The breasts should take a bit less time than the other pieces.  Test with a fork to see if the juices run clear to check for doneness.  Remove to a plate covered with paper towels to drain the excess oil.  Sprinkle with additional salt if you like.  Serves 4