Best Ever Fried Chicken

The generous portion size doesn’t hurt!

ksu_folder A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.

Best Ever Fried Chicken

2 broiler/fryers, cut in serving pieces
1-1/2 cups flour
2 tsp. monosodium glutamate
1-1/2 tsp. salt
2 tsp. thyme
1 egg
1/3 cup milk
2 Tbsp. lemon juice
Vegetable oil or shortening

Wash chicken, do not dry. Combine flour, monosodium glutamate, salt, thyme and paprika in a pie pan. Beat egg in another pie plate; add milk and lemon juice; mix well.

Roll chicken pieces in seasoned flour, dip in egg mixture; then roll again in flour. Let chicken stand at least 30 minutes for the coating to dry. Roll in flour again if the chicken is moist. Have fat one half inch deep in one large or two small skillets. Heat fat to 375 degrees. Add chicken pieces, skin side down. Cook till golden brown, about 10 minutes. Turn and brown other side, five to ten minutes. Reduce heat; cover skillet; cook 25 minutes longer or until done. Drain on absorbent paper. For crisper chicken uncover during the last 10 minutes of cooking. Serves 8.

To Fry in Oven: Place one and one half sticks of butter in pans that have been lined with foil. Place in preheated 425 degree oven until butter melts; about 5 minutes. Place coated chicken, skin sides down in pan. Bake at 425 for 30 minutes; turn and bake another 25 minutes. If using two pans, reverse pans on shelves after 30 minutes for even baking.

Yesterdish suggestion: Instead of 1/3 cup milk and 2 Tbsp. lemon juice, you could use 1/2 cup buttermilk or even 1/2 cup yogurt.

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