On 9/15/2011 8:40 AM, Cheryl wrote:
> I know you Southerners will tell me if this isn't authentic but it sure
> is good. Given that I want to cut out fried foods, I won't make it often
> but I really wanted to try it. The recipe calls for soaking the chicken
> in milk and beaten eggs for several hours. Then coat with flour and
> seasonings, then dip back in the milk/eggs then back in the flour to
> make a batter dip. Fry till done then drain on paper, then on a rack
> until cool enough to eat.
>
> I had a frozen chicken breast so I put it frozen into the milk/eggs and
> it soaked for a total of about 2 days while it thawed. Wow, it turned
> out so flavorful and tender.

I make a great fried chicken. I'll brine a turkey but have never tried
soaking chicken. It's juicy enough though. I'll just dip the pieces in
water and then seasoned flour. The secret to great fried chicken is to
use thighs and how you control the heat and frying. Most important is
that you don't overcook the chicken. It's also important to turn the
pieces 4 or 5 times. I don't know why, it just is.