Ingredients
1½ cup milk
2 large eggs
2½ cup all-purpose flour
2 tbsp salt, plus additional for sprinkling
2 tsp black pepper
4 lb chicken, bone-in skin-on
vegetable oil, for frying
Preparation
Gather the ingredients. Preheat the oven to 200 degrees F and place a rack in a large baking pan.
In a medium bowl, combine the milk and eggs. Whisk to blend well.
In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
Add the dipped chicken pieces to the bag of seasoned flour.
Seal the bag and shake well to coat the chicken pieces thoroughly.
Remove to a plate and repeat with the remaining chicken pieces.
Heat the oil in a deep, heavy skillet to 350 degrees F. While it’s heating up, set aside a large serving plate lined with paper towels.
Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked.
With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of the pan, this recipe will require about 3 to 4 batches.
