On 9/15/2011 1:40 PM, 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.

If you liked it, then don't change a thing. If I am cooking a whole
chicken, I will soak it overnight in buttermilk and a tablespoon of
salt. When I am ready to cook the chicken, I toss the chicken in
seasoned flour, and if I want it crispy, I dip it in beaten egg and
milk, then back into the flour.

Becca