This is how I fry chicken. CindyD's somewhat Southern fried chicken recipe shows the ability of Americans in the 21st century to obtain food easily. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She never used an egg to batter anything — they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.
Ingredients
- 2 cups vegetable oil for frying , or as needed
- 2 large eggs
- 1.5 cups all-purpose flour
- 1 tablespoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 0.5 teaspoons onion powder
- 0.5 teaspoons garlic powder
- 4 chickens leg quarters , cut into thighs and drumsticks
Instructions
-
1
Heat 2 inches oil in a large skillet over medium-high heat.
-
2
Beat eggs thoroughly in a shallow bowl. Sift flour, sage, salt, black pepper, onion powder, and garlic powder together into a separate bowl to combine.
-
3
Dip chicken pieces into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until thoroughly coated; shake off excess.
-
4
Lower chicken carefully into the hot oil; fry until golden brown on first side, about 10 minutes. Reduce heat to medium; flip chicken and fry on second side until golden brown and no longer pink inside, about 20 minutes more. An instant-read thermometer inserted into the thickest part of a thigh should read 165 degrees F (74 degrees C).
Nutrition Facts
Per serving
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