The Right Way to Make Fried Chicken

When I was growing up almost every Sunday my Mom made fried chicken for dinner.  Thus began my love for fried chicken... or fried anything for that matter- except okra, even fried that stuff is sick!  I've had many, and I mean many, trial & error runs with frying chicken.  So today I thought I would share with you the right way (a.k.a My Way) of frying chicken, & technically this is called "Pan Fried Chicken".  

First either buy a fryer already cut up or cut up a whole chicken yourself.  Just make sure the skin stays on.  You could do this without the skin, but remember I'm showing you the "right" way.  I like to brine my chicken for the whole day before I cook it.  Makes it so moist & yummy.  Just plop your chicken into some salt water, cover with plastic wrap & set in the fridge until your ready to cook.  (If you're in a hurry & need to skip this step just lightly salt both sides of the chicken before coating & cooking it.)  

Now pull your chicken out of the brine & pat it dry with paper towels.  In a shallow dish mix flour, salt, pepper, & garlic powder.  Amounts will vary on how much chicken your making (parts: 2 cups flour, 1 Tbls salt, 2 tsp pepper, 2 tsp garlic powder).  In another shallow dish beat 3 eggs &1/4 cup half & half.  Now for the fun part, you're gonna get messy...

Coat the chicken in the flour mixture.

Then coat it in the egg mixture.

Now back to the flour mixture for a final coating.

Set it in a pan with about one inch of hot oil (make sure the oil is preheated & ready to go, or you'll have soggy chicken).  Cook over medium heat.

 

Turn chicken over when it looks like this or about 8 minutes & cook other side until brown.

Now enjoy the crispy, salty, moist chicken you deserve!