Fried Chicken

This recipe is one of Mary Mac's favorites, handed down from her Grandma Fagan. It's surprisingly easy and you can multiply it enough to feed a ton of people with it! Plus, the chicken comes out super crispy this way. Try it for yourself!

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Ingredients

• 8-10 pieces of chicken
  
• 2 c whole milk
• 1 ½ c flour
• 4 Tbs cornstarch
• 1 tsp baking soda
• 1 tsp salt
• ½ tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp paprika
• Optional: ½ tsp cayenne pepper
  

Equipment:

• 1 2-gallon zip lock freezer bag
  
• 3-4 c canola or vegetable oil for frying
• 12" skillet
• Rimmed baking half sheet with a wire rack that fits inside

Directions

• Clean chicken and place into a zip lock bag with the whole milk. Put the closed bag in a bowl in the fridge and let the chicken soak for 4-6 hours.
  
• Mix together all the dry ingredients for the coating in a bowl
• Set a wire rack inside the rimmed baking half sheet, place next to the coating mix bowl
• Take the chicken from the milk one piece at a time; coat with flour mixture and place on the rack
• Once all chicken is coated, dispose of milk but keep out flour mixture
  
• Preheat oven to 350°F
• Put oil in a 12” skillet, about ½ inch deep, and heat oil to 300°F
• When oil is ready, re-coat each piece of chicken in the flour mixture
• Place chicken in the skillet and fry for 7 minutes, then carefully turn pieces over and fry another 7 minutes. Do not move chicken around until timer goes off!
• While chicken is frying, clean the wire rack/rimmed baking half sheet. Cover the baking sheet with foil before placing the wire rack in it
• Place fried chicken on the wire rack in the baking sheet and put in oven
• Bake for 45-50 minutes at 350°F
• Serve with mashed potatoes, green beans, and sliced tomatoes

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Recipe Card PDF