Country Fried Chicken

I woke up yesterday morning with a craving for fried chicken, and as luck would have it, we had a package of chicken thighs. After more digging around in the freezer, I also found some leftover frozen biscuits and a package of Trader Joe’s frozen sweet potato fries. With that, grease-laden lunch was born! I got my Presto Fry Daddy, which does not get much use these days, and filled it with peanut oil. While the oil was heating up to 350 degrees, I put together my wet and dry ingredients for the fried chicken. I didn’t have any buttermilk (and didn’t want to go to the store), so I used whole milk instead. After frying the chicken, I brought up the temperature of the oil to 375 degrees and put the sweet potato fries in the fryer for about 3 minutes.

Once in awhile, it’s good to be in deep fried heaven!

Country Fried Chicken
Ingredients:
3/4 cup all-purpose flour
1 tablespoon kosher salt
1 tablespoon garlic powder
2 teaspoons black pepper
1 tablespoon paprika
1 tablespoon cayenne pepper
1 egg, beaten
1/3 cup milk
5 chicken thighs
peanut or canola oil

Method:
Season chicken with salt and pepper and let stand for a couple of minutes. In a large resealable plastic bag, combine all the dry ingredients. In a shallow bowl, beat the egg and milk. Add chicken to the bag, one at a time, and shake to coat. Dip into the egg mixture, then back to the flour mixture and shake again to coat. Remove from the bag and let stand for 5 minutes.

Heat oil in a deep fryer to 350 degrees or heat enough oil in large skillet to cover half way up the chicken. Fry the chicken until golden brown on all sides, until a meat thermometer reads 180 degrees, about 12-15 minutes.

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