RCI-MT.004.0074.001
Best-ever Fried Chicken
Combine flour, salt, thyme, paprika. Combine egg,milk, lemon juice. Roll chicken in flour mixture, dip into egg mixture, then back in flour again. Refrigerate at least 30 minutes. Heat ½ inch of oil to 375°F in electric skillet.
Prep15 min
Cook35 min
Total50 min
Servings4
Difficultyintermediate
Ingredients
- 1½ to 2 cups
- 1½ tsp
- 2 tsp
- 2 tsp
- egg1 unitbeaten
- ⅓ cup
- 2 tbsp
- broiler/fryers2 to 3 lbscut up
- 1 unit
Method
1
Pat the chicken pieces dry with paper towels to remove excess moisture, which promotes better browning.
2
Combine the all-purpose flour, salt, dried thyme leaves, and paprika in a shallow bowl or plate, stirring well to distribute the seasonings evenly.
3
Whisk together the beaten egg, milk, and lemon juice in another shallow bowl until combined.
2 minutes
4
Dip each chicken piece into the egg mixture, coating all sides, then dredge in the flour mixture, pressing gently so the coating adheres.
3 minutes
5
Heat vegetable oil in a large skillet or Dutch oven to approximately 350°F (175°C), or until a small piece of bread browns in about 60 seconds.
5 minutes
6
Carefully place the coated chicken pieces into the hot oil, working in batches if necessary to avoid crowding the pan.
2 minutes
7
Fry the chicken for 12–15 minutes, turning occasionally with tongs, until the coating is deep golden brown.
14 minutes
8
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
2 minutes
9
Let the chicken rest for 2–3 minutes before serving to allow carryover cooking and ensure the coating stays crispy.