-
1
Put milk, chicken, 1 tsp chili powder, 1 tsp paprika, and the bay leaves in a saucepan. Select your saucepan so that the chicken is covered.
-
2
Bring the milk to a boil and simmer the chicken pieces for 8 minutes in the milk.
-
3
Remove the saucepan from the heat and let sit for 30 minutes (this is the secret to the best chicken).
-
4
Mix all coating ingredients together and put in a paper bag.
-
5
Take chicken from milk, add to bag, and shake well to coat the chicken with the coating. Save the bag and coating mix. Save 1 cup milk. The remaining milk makes an excellent base for spicy cream of chicken soup!
-
6
Place chicken on plate and refrigerate for at least 25 minutes - an hour is better. You may leave this step out if pressed for time, but it ensures a thicker, more consistent coating on the chicken - less falls off in the frying pan.
-
7
Heat about 3 cm (1 inch) of oil in a large iron skillet - stove should be medium hot.
-
8
Remove chicken from refrigerator, dip each piece in milk and recoat in the bag as done the first time.
-
9
Place chicken in hot skillet and fry for 20 minutes, turning once.
-
10
Drain on brown paper or a clean kitchen towel and serve!
