Fried Chicken

A recipe taken from America: The Cookbook
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Fried Chicken
Fried Chicken

Preparation time: 10 minutes
Cooking time: 40 minutes
Serves: 8

Ingredients

4 cups (520 g) all-purpose (plain) flour
Kosher (coarse) salt and freshly ground black pepper
2 eggs
2 cups (475 ml) milk
Peanut (groundnut) oil, for deep-frying
2 whole chickens (3–4 lb/1.4–1.8 kg each),
Quartered

Method

Set up a dredging station: In a wide shallow bowl, whisk the flour with 2 teaspoons kosher (coarse) salt and 1 teaspoon pepper. In a second shallow bowl, beat the eggs and milk.

Pour 3 inches (7.5 cm) oil into a large cast-iron Dutch oven (casserole) and heat to 325°F (160°C).

Season the chicken with 1 teaspoon each kosher (coarse) salt and pepper. Working in batches, dip the chicken quarters in the milk and egg mixture, then dredge in the flour, shaking off any excess. Carefully place in the oil and fry, turning occasionally, until the chicken is cooked through and well browned on all sides, 12–15 minutes for white meat, 16–18 minutes for dark meat. Season to taste with salt. Drain on paper towels and let cool for 5 minutes before serving.

BUY AMERICA: THE COOKBOOK

With 800 home-cooking recipes, America: The Cookbook is a celebration of the remarkable diversity of American food and food culture state by state. Features 50 essays and menus from a 'who's who' of 100 foremost food experts and chefs.

America: The Cookbook is the first book to document comprehensively – and celebrate – the remarkable diversity of American cuisine and food culture. A thoroughly researched compendium of 800 home-cooking recipes for delicious and authentic American dishes, America: The Cookbook explores the country's myriad traditions and influences, regional favourites and melting-pot fusion – the culinary heritage of a nation, from appetizers to desserts and beyond. A unique state-by-state section features essays and menus from a 'who's who' of 100 foremost food experts and chefs.