Mother's Batter-fried Chicken

Course: dinner

Cuisine: Southern

Keyword: batter-fried, picnic food, quick

Prep Time: 20

Cook Time: 12

Resting Time: 10

Total Time: 42

Servings:

Calories: 190.5kcal

Author: Deb McCarren

This is the battered and fried chicken mother made to take on family picnics.

Print Recipe

Equipment

1 sifter
1 whisk
1 Mixing bowl medium
1 Wire cooling rack
1 Dutch oven or deep fryer
1 Meat thermometer
1 Tongs

Ingredients

1 egg slightly beaten
⅔ cup milk
1 tbsp. vegetable oil plus more for frying
1 cup flour all purpose, sifted
1½ tsp. baking powder
2 tsp. salt seasoned
¼ tsp. pepper
1 2½ to 3 lb. chicken frying chicken, cut up

Instructions

TO PREPARE THE CHICKEN

Combine eggs, milk, and oil.
1 egg, ⅔ cup milk, 1 tbsp. vegetable oil
In a separate bowl, sift together flour, baking powder, salt, and pepper.
1 cup flour, 1½ tsp. baking powder, 2 tsp. salt, ¼ tsp. pepper
Add flour mixture to milk mixture; whisk until smooth.
Dip chicken pieces in batter, making sure they are fully coated.
1 2½ to 3 lb. chicken
Drain for five to 10 minutes on rack.

TO FRY THE CHICKEN

Fill Dutch oven or deep fryer ⅓ full of vegetable oil and heat to 375℉.
Cook chicken about 12 minutes to an internal temperature of 165℉.
Immediately season the fried chicken with a sprinkle of salt enhance flavors.
Drain on wire cooling rack for five-10 minutes to drain excess oil and make the crust extra crispy.

Notes

PREPARATION TIP: To make the chicken pieces fry more evenly, set them out 30 minutes before cooking.

SKIN ON OR OFF: Mother left it on and so do I. The skin gets rendered and fried and results in a golden and crunchy exterior.

FRYING TIPS: Fry the chicken in batches if necessary to avoid overcrowding the pan. The exact frying time of bone-in chicken pieces varies. The chicken is done when the internal temperature has reached at least 165°F in the thickest part of the chicken.

STORAGE TIPS

Store leftovers in the refrigerator in an airtight container or wrap it tightly in with plastic wrap and refrigerate for up to 2 days. Use parchment paper or aluminum foil to keep multiple pieces from sticking together. Reheat the chicken on a baking sheet or wire rack in an oven preheated to 350ºF for 10-15 minutes. Note: Avoid reheating the chicken in the microwave because it makes it soggy.

You can store leftovers in an airtight container in the freezer for up to 2 months. Be sure to label and date the package Reheat the frozen chicken on a baking sheet or wire rack in an oven preheated to 400ºF for 20-25 minutes.

Nutrition