"Cheryl" > wrote in message
.com...
>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'm a southerner. Southern California that is.

Your technique is pretty classic and makes great chicken. I like to use
buttermilk instead and soak overnight. Then I liberally sprinkle the
chicken with a rub made from salt, paprika, ground red pepper, ground
oregano and ground thyme. Then let it sit for an hour or so. Then I dredge
into plain flour, into an egg/milk wash and then another dredge in the
flour. If I want less crust I go egg wash then flour then fry.

Paul