Rich And Crispy Fried Chicken
- 1 3 1/2 pound frying chicken, cut into pieces
- 1/3 cup flour
- 1/3 cup pancake flour
- 1 egg
- 1/8 cup milk
- salt and pepper to taste
- 1 cup oil
- 1 medium onion sliced
- 2 to 3 cloves garlic, sliced in half
- Pull or cut off skin on chicken. Mix both flours in a plastic bag. Beat egg and milk together, add to chicken, mix well. Shake chicken a few pieces at a time in flour mixture until completely coated. Set aside.
- Heat oil in a heavy skillet or dutch oven. Saute onion and garlic until lightly brown, remove. Add chicken to pan in a single layer and fry over medium heat until golden brown on all sides. It usually takes about 15-25 minutes for chicken parts to cook, depending on how large and thick each piece is. Legs and thighs take the longest to cook. Always raise the heat when adding a new batch to the oil, then lower heat after a few minutes. Place cooked chicken on paper towel to absorb excess oil. Keep warm on a large platter loosely covered with a piece of aluminnum foil until serving.
chicken, flour, pancake flour, egg, milk, salt, oil, onion, garlic
Taken from www.epicurious.com/recipes/member/views/rich-and-crispy-fried-chicken-50004203 (may not work)