I started a cooking class and one of my students asked if I was going to fry chicken. She said she had problems with the crust falling off. I have a few tips and tricks to share.
- Buy a whole chicken. Whole chickens are less expensive, and you get the best quality meat. Cut up a chicken? Yes. I will post about it next.
- Make sure chicken is cleaned and patted dry. Season with salt and pepper.
- Want moist chicken? Use a brine.
- 2 cups water, 1 cup sugar, 2 cups kosher salt. Dissolve salt and sugar.
- Immerse chicken in brine and refrigerate for 12-24 hours.
- Remove chicken from brine and pat dry with paper towels.
- Season flour with salt, pepper, and other spices you like.
- Coat chicken pieces in flour and put on baking sheet and Refrigerate for 1 hour.
- Put 2 inches of oil in cast iron skillet and heat oil to 350 degrees.
- Crack 2-3 eggs and whisk with a fork then dip chicken pieces in egg.
- Dip chicken in flour mixture for a second coating, coat well. Shake off excess.
- Cook chicken till golden and internal temperature is 165.
- Drain on paper towel.
Serve with mashed potatoes and chicken gravy.
Drain excess oil. Put equal part oil and flour in pan and make a rue. Stir with whisk and cook flour till golden. As soon as this makes a paste, add milk. Start with 2 cups and add till desired thickness. Cook till gravy boils stirring constantly.