Mama's Crispy Fried Chicken
My recipe for crispy fried chicken without the skin! Enjoy hot or cold with your favorite sides!
Servings: 8
Ingredients
- 2 skinless cut-up whole fryer chickens (16 pieces)
- 3 c. all-purpose flour
- 3 T. garlic powder
- 2 T. salt
- 1 T. black pepper
- 1 T. white pepper
- 1 T. paprika
- 1 T. onion powder
- 1 T. dried basil
- 1 T. dried sage
- 1 T. dried marjoram
- 1/2 T. dried oregano
- 1 tsp. dried tarragon
- 1 tsp. chili powder
- 2 lg. eggs slightly beaten
- 1 c. milk
- 3 qt. peanut oil for frying
Instructions
- In a large bowl, whisk together the flour and spices, until well combined. Pour half of the seasoned flour mixture into two pie plates or shallow bowls; set them both aside.
- In a separate pie plate or shallow bowl, whisk together eggs and milk, until well combined; set aside.
- Line up the three pie plates or bowls (seasoned flour/egg mixture/seasoned flour). Dredge chicken pieces in the flour mixture, then dip into egg wash, then dredge again in the flour mixture. Shake off the excess. (If you want extra crispy skin, dredge in egg and flour one more time)
- In an enameled cast iron Dutch oven, heavy skillet, or deep fryer heat about 3 inches of peanut oil to 325 degrees. (Do not fill the pan more than 1/2 full with oil.) Working in batches, cook chicken for 12-15 minutes, turning once with tongs, until the chicken is golden brown and crispy. (The internal temperature should read 165 degrees when tested with a meat thermometer.)
- Carefully remove the fried chicken to a baking sheet lined with paper towels and a cooling rack. Season the chicken with more salt if desired and enjoy hot or cold!