By Donna W
Granna's Fried Chicken
7 steps
Prep:15minCook:1h
I know it seems like a long time to fry chicken, but that's what makes it nice and crispy. As you cook this more and more, you'll be able to listen to it to know when to turn over.
Updated at: Thu, 17 Aug 2023 04:50:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
71
High
Glycemic Load
15
Moderate
Nutrition per serving
Calories737.9 kcal (37%)
Total Fat49.2 g (70%)
Carbs20.4 g (8%)
Sugars0.7 g (1%)
Protein49.9 g (100%)
Sodium410.6 mg (21%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Salt and pepper chicken to taste. I cover it pretty well because you'll lose some of it when dredging.
Step 2
Add oil to skillet. Fill 1/3 full. Needs to be deep enough that it almost covers the chicken. Turn to 250 degrees to start with.
Step 3
While oil is heating, get the flour, milk and eggs in separate bowls for dredging the chicken. Whisk the eggs and milk together. Sometimes I add salt & pepper to the egg mixture which is optional.
Step 4
Once oil is hot enough, dredge chicken in egg, then flour. Shake off excess and put in skillet. It will splatter. Continue with all chicken.
Step 5
Now it's a waiting game. Watch it and as it browns, turn over. I usually turn it after 10-15 minutes. Put the lid on at an angle so it isn't closed. Steam needs to escape so it doesn't make the skin soggy. It's mainly to prevent too much splattering. If it looks like it's not getting crispy, remove lid.
Step 6
Keep a close watch on it. Will be done when eternal temperature is at 165. Towards the end if it looks like it needs to be a bit more crispy, turn up to 300. Watch closely as not to burn it.
Step 7
Remove from skillet as each piece is done onto a plate with paper towels so it will soak up the oil.
Notes
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Crispy
Delicious
Easy
Fresh
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