We absolutely love fried chicken--and who doesn't?
Our picnics and gatherings are not complete without tender, juicy, crispy chicken. It’s simply everyone’s favorite. I would like to share with you my version of fried chicken.
|Fried chicken - Pollo fritto|
1 tablespoon salt
1 tablespoon freshly ground black pepper
1 ½ teaspoons paprika
1 teaspoon cayenne pepper (optional)
2 tablespoons minced parsley
4-lb. chicken (fryer) cut into pieces
½ cup milk
2 large eggs
2 cups breadcrumbs
½ cup grated cheese
Peanut or vegetable oil (for frying)
Preheat oven at 350 degrees
Salt and pepper chicken.
Whisk milk and eggs in a medium bowl.
Mix breadcrumbs, cheese, paprika, parsley and cayenne over a piece of wax paper.
Pour oil into a cast-iron skillet. Heat over medium-high heat. Meanwhile, set a wire rack inside a large rimmed baking sheet.
Working with 1 piece at a time, dip chicken in egg mixture. Dredge in breadcrumb mixture and then shake off excess. Place few pieces of chicken in skillet. Fry chicken, turning with tongs every 2 minutes until skin is golden brown on each side.
Using tongs, remove chicken from skillet and transfer chicken to prepared rack.
Repeat with remaining chicken pieces.
Place baking sheet in the preheated oven for about 30 minutes to finish cooking.
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