Elvis's Extra Crispy Fried Chicken

By Addie

Nothing shouts down-home southern cooking more than some Extra Crispy Fried Chicken. This classic chicken recipe is sure to be a family favorite.

Ingredients

• 1/2 cup milk
• 1 egg
• 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
• 1 cup all-purpose flour
• 1 tablespoon salt
• 1 teaspoon black pepper
• 3 cups vegetable oil

Preparation

Step 1

In a large bowl, combine milk and egg; mix well. Add chicken, coating completely. In another large bowl, combine flour, salt, and pepper; mix well. Remove chicken from milk mixture then place in flour mixture, coating completely.

In a large deep skillet, heat oil over medium heat until hot but not smoking.

Carefully place chicken in oil and cook 20 to 22 minutes, or until coating is brown and chicken is no longer pink.

Drain on a paper towel-lined platter. Serve immediately.


Note:
Many fast food restaurants add MSG to their fried chicken. Since many people are sensitive to MSG, our homemade version doesn't use it, and we think our fried chicken is every bit as crispy and fresh-tasting.

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COMMENTS:

I use a 9 in. iron skillet with about a cup of oil or crisco. Salt and pepper chicken and put some paprika in a bag with flour shake well. Add chicken to hot oil not smoking. You might not be able to get all the chicken in the pan but that's ok just put the white meat on top and then as chicken is removed from pan put the extra pieces in the oil Cover and cook on low for about 30 min checking for browning turn chicken and cover cook for about another 30 min checking for browning. Might have to turn and cook a little longer to get crispness.

I worked in the deli at Kroger years ago and we had a "chicken wash" that we soaked the chicken in for at least 2 hrs. I have come up with my own version which is 2 cups of milk, 1 egg, 1 tbsp salt, 1 tspn garlic, 1 tspn sage, 1 tspn oregano, 1 tspn onion powder. Mix these ingredients and soak chicken for 2 hrs. Then add same spices dividing spices in half to your flour mix to coat chicken before frying. And here is the kicker, fry chicken in 3 cups of lard in a seasoned cast-iron skillet on medium heat about 12 mins on each side, or until chicken is brown and crispy. The lard will not smoke like vegetable oils and the iron skillet heats evenly for great frying success. I don't make this but about twice a yr because of the lard, but this is my husbands favorite and he asks for it all the time.