Recipes September 2016 Country Kitchen Less-fuss Fried Chicken

Less-fuss Fried Chicken

Less-fuss Fried Chicken
Less-fuss Fried Chicken

Less-fuss Fried Chicken


Start-to-finish: 45 minutes 

Serves 4 

4 chicken leg quarters 

1/2 gallon milk 

3 eggs

1/3 cup water

1 cup hot sauce

2 cups self-rising flour

1 teaspoon pepper

1/2 cup salt 

1 tablespoon garlic powder

1 tablespoon black pepper

Peanut oil 


Place chicken in a large saucepan and pour in milk until chicken is covered. Bring to a boil over medium-high heat. Reduce heat to medium-low, allowing to simmer until chicken is cooked through, about 25 minutes. Remove chicken from milk and place on a rack to cool for 10 minutes. Meanwhile, in a medium-sized bowl, beat eggs with water and hot sauce. In large zip-top bag, combine flour and 1 teaspoon pepper. Combine salt, garlic powder and black pepper and generously season chicken. One at a time, dip the seasoned chicken in the egg mixture, then place chicken in zip-top bag and shake until coated. Add 2 inches of peanut oil to a large pot and heat to 350 F. Place each piece of chicken into hot oil and cook until crisp and golden brown, about 2 minutes per side. Editor’s note: A common struggle with frying chicken is making sure the chicken is fully cooked while being careful not to burn the skin. This method solves that problem, requires less oil and prevents the cook from handling raw chicken during the dredging process. Adapted from Nigella Lawson and Paula Deen