Southern Style Deep-Fried Chicken

Ingredients

• 2 chicken legs, skin on
• 2 chicken thighs, skin on, bone in
• 3-4 cups milk
• 1 tablespoon salt
• 1 teaspoon salt
• 3/4 cup flour
• 1 teaspoon cayenne pepper
• 1 egg, beaten
• vegetable shortening, for frying

Directions

1. 1

   In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional

2. 2

   In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes.

3. 3

   Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry.

4. 4

   Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F.

5. 5

   In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

6. 6

   In a medium bowl, beat 1 egg.

7. 7

   Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

8. 8

   Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.

9. 9

   Serve immediately.