I can't think of anything better than homemade fried chicken. If I was stranded on a deserted island with only one food to eat, it would probably be that. My Grandma Letha, who knew her way around the kitchen, could fry up a bird like no other... and she'd usually served it with homemade cornbread and mashed potatoes & gravy or fried potatoes (which where so incredible when she would just slightly burn the tatters a bit, making them extra crispy!) It was always a treat for the entire family. When I'm away from home and working on a show and there's a kitchen available, it's not at all surprising that you'll see me fixing fried chicken for my friends and/or colleagues. It's the king of all comfort food!! It's taken me a while to perfect a recipe for this All-American, Southern delicacy... but I think I've got it! Move over, Colonel Sanders! :-)
Southern Fried Chicken
1 to 2 pounds of chicken parts, cut up - (breast, wings, leg, thigh)
3 cups of self-rising flour
1/4 cup milk or cream
1 tablespoon dried parsley
1 tablespoon paprika
1 teaspoon seasoned salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon sage
Peanut oil for frying - (you can use vegetable oil too, but peanut oil is far better for frying.)
* Let chicken parts soak in cold salt water (add about 1 teaspoon of salt) in a covered glass bowl overnight in the fridge. (or at least 5 hours)
* The next day remove chicken parts from water and pat dry with a paper towel. Set aside.
* Mix flour, salt, pepper, paprika, sage, garlic powder, and parsley in a large bowl. Whisk to blend well.
* In another bowl, beat eggs and add milk or cream. Whisk.
* Put chicken parts, one at a time, in the flour mixture bowl and coat each piece.
* Coat the floured chicken pieces, one at a time, in the egg mixture.
* Put the chicken pieces back in the flour mixture for a second time, again, one at a time, and coat well.
* In an electric skillet or deep pot heat oil to 350 F. (Do NOT add so much oil that you completely submerge the chicken. Add enough oil to come up about half-way to the chicken when you place each piece in the skillet or pot.)
*Add chicken parts to the oil and fry... about 12 minutes on one side and 8 to 10 minutes on the other. Dark meat usually takes a little longer to fry than white meat. Boneless chicken breasts also take a little longer.
*Place each piece of fried chicken on a plate or bowl lined with paper towel to absorb excess oil.