Perfect Fried Chicken

1. 1

   Whisk the egg & buttermilk together & submerge chicken pieces.

2. 2

   Cover & refrigerate overnight (minimally 6 hrs.

3. 3

   ).

4. 4

   When ready to fry chicken: Mix flour, salt, celery seed & pepper in a shallow dish.

5. 5

   Heat 2 - 3 inches of oil in a deep skillet to 350 to 365 degrees F (medium high heat).

6. 6

   While oil heats, remove chicken a piece at a time from the milk.

7. 7

   Let excess drip off.

8. 8

   Coat chicken evenly with flour & place on wire rack or wax paper for a few minutes.

9. 9

   When oil is hot, give 4 pieces of chicken a second coating of flour and carefully lower into skillet.

10. 10

    Handle with slotted spoon, as tongs can break the crust, turning occasionally.

11. 11

    When golden brown & cooked through (approx 8 - 12 min for breasts & wings & 10 - 12 minutes for legs & thighs), carefully remove to plate with papertowel on it or a rack.

12. 12

    (You may want to hold in a preheated 250 degree F oven to keep warm while you do the rest of the chicken.

13. 13

    ).

14. 14

    Prep time includes refrigeration time for chicken.

15. 15

    Recipe is easily increased.

* Per serving · 4 servings · Values may vary.

No additional tips available.