"Nancy2" > wrote in message
...
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.


Yes, if you go wet dry. If you go dry, wet, dry, you don't have that
problem.

Paul