On Sep 15, 7:05*pm, "Paul M. Cook" > wrote:
> "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

I also read last week somewhere that it really needs to sit on a rack
and pretty much dry after coating and before frying - immediately
putting it into the hot oil is what makes the cripy coating separate
from the chicken. At least that's what this one chef said.

N.