This is my recipe for fried chicken. My family loves fried chicken, and we have it quite often. Everyone has their favorite way of doing fried chicken. I like to use my southern spice blend in the egg, and in the flour for a more flavorful chicken. I also prefer to use bone-in chicken breasts. My family only likes white meat, so we skip the thighs and legs. I have also done many boneless skinless breasts cut into strips, but it seems to me that the bone-in chicken breasts taste better. Another method I use, that my mom use to do, is to let the chicken set in the egg and spices on the kitchen counter at room temperature for about 15-20 minutes, to take the chill off the chicken. I also use a iron skillet for frying. I have never gotten use to the deep fryer. The iron skillet is just easier for me, and I do not mind cleaning up the mess.
Yield: Serves 4
4 split chicken breasts, whole, or cut up; or 4 boneless skinless chicken breasts
2 tablespoons southern spice blend or all purpose cajun seasoning
2 eggs, beaten
2 cups all-purpose flour
Vegetable oil for frying
Preheat oil for frying. Prepare the chicken. Beat the eggs in a bowl and add a tablespoon of the seasoning to the eggs and mix thoroughly. Pour the eggs over the chicken in a bowl, and let this set, covered on the kitchen counter for about 15 minutes.
Mix the flour and the other tablespoon of seasoning together. Dread the chicken in the flour and fry at 350 degrees over medium heat until the chicken is golden brown.
You can check the internal temperature of the chicken to make sure, it should be 165 degrees. Drain the chicken on paper towels or a clean kitchen towel.