Updated: Aug 5
An all-time favorite, especially in the American South, fried chicken is also easy to make. The crispy outer layer is not only a pleasing texture but also has a lot of umami flavor, which means that this recipe is perfect for hosting! Crowd-pleasing, delicious and great with a number of sides, including this macaroni salad. I cannot recommend this traditional meal enough.
1 lb. chicken pieces with skin such as drumsticks, breast and thighs
1/8 cup salt
1 tablespoon whole peppercorns
4 eggs, whole
1 cup flour
Oil for frying
Yields: serving for 4
Prep Time: 1 day in advance. 15 minutes on the day of cooking
Cook Time: 20 minutes
A day before cooking the chicken, place the pieces in a plastic bag. Cover with water.
Add the salt and peppercorns.
Set in the refrigerator and remove the next day about 30 minutes before frying.
Take the chicken pieces out of the bag and pat dry.
In a small bowl, beat the eggs.
Place the flour in a separate bowl.
Dip the chicken in the egg, then in the flour. Shake off any access flour.
In a saucepan, heat the oil.
When the oil temperature reaches 350°F, place the coated chicken pieces.
Fry for 5 minutes on each side. Larger pieces many need to cook 8-10 minutes longer.
Cover the pan and let the chicken cook for 7-10 minutes more.
Remove the pieces and place on a paper-lined baking sheet to allow the excess oil to drain.
Serve with macaroni salad.