Yield: 6 – 8 Portions
2 Lbs Seasoned Chicken, cut into pieces
2 Cups Flour
½ Tsp Paprika Powder
½ Tsp Garlic Powder
½ Tsp Thyme Flakes
½ Tsp Chili Powder
¼ Tsp Salt
¾ Cup Milk
2 Tbsp Lemon Juice
Vegetable Oil to Deep Fry (About 3 ½ Cups)
Parsley & Chili Flakes to Garnish
Place a small high sided sauce pan on the stove to high heat. Add the vegetable oil in to fry chicken.
Meanwhile, in a medium clear plastic bag; add the flour, paprika, garlic, thyme and chili powders in as well as the salt. Shake to mix well.
In a small mixing bowl, whisk the milk, egg and lemon juice together until homogenous. Place one or two pieces of seasoned chicken into the bag with the seasoned flour and gently shake the bag to evenly coat the chicken.
Take the breaded chicken pieces, dip into the milk mixture to evenly coat all sides and then place back into the bag with the seasoned flour to dust again like previously. This is what you refer to as a double dredge and would yield and extra crispy crust when you fry the pieces. Continue working in small batches and place the breaded pieces of chicken onto a platter for the next step.
When oil has reached 350 degrees Fahrenheit in temperature, shake off any excess flour of the chicken and carefully place into the hot oil to deep fry for 6 – 8 minutes turning once during this process until cooked all through and all sides are golden brown and chicken juices run clear.
Pieces like wings and small legs may take less time to fry compared to pieces like thighs and breast which would take a little longer. Use a perforated pot spoon or tong when maneuvering fried chicken in the hot oil.
Remove fried chicken and place on napkins to drain excess oil. Sprinkle with chili and parsley flakes atop the chicken and let rest for 5 minutes before eating.
Serve Home-style Fried Chicken with fried rice, fries, potato salad or simply on its own.
Green Seasoning Episode: https://youtu.be/0CGymnaNTlc