I’m not sure if I mentioned this before, but I am having a HUGE love affair with the South. Country music, cowgirl boots, trucks, and of course, food. Southern Living‘s 1001 Ways to Cook Southern cookbook looked like a dream on a shelf, so I quickly grabbed it up and bought it.
Quite fittingly, the first recipe I made from this Southern cooking bible is fried chicken. Oh. My. Goodness. It was perfectly crispy but juicy and I wish I had more of it. If you aren’t a fan of chicken bones or skin, using boneless and skinless pieces of meat are fine.
Picnic Fried Chicken
From Southern Living’s 1001 Ways to Cook Southern
Total Time: 40 minutes
- 2 (2-pound) whole chickens, cut up
- 2 cups milk
- 1 large egg
- 2 cups all-purpose flour
- 2 tablespoons salt
- 2 teaspoons pepper
- 3 cups shortening
- 2 teaspoon salt
- Rinse chicken with cold water; pat dry, and set aside.
- Whisk together milk and egg in a bowl. Combine flour, 2 tablespoons salt, and pepper in a zip-top plastic freezer bag.
- Dip 2 chicken pieces in milk mixture. Place in plastic bag; seal and shake to coat. Remove chicken; repeat procedure with remaining pieces.
- Melt shortening in a Dutch oven over medium heat; heat to 350°. Fry chicken, in batches, 10 minutes on each side or until done and golden brown. Drain on paper towels. Sprinkle evenly with 2 teaspoon salt.