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Southern Fried Chicken |
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Serves: 4
Print this Recipe
1 broiler-fryer chicken (2 1/2 to 3 1/2 lb.), cut up
2 cups flour
3 teaspoons salt
2 teaspoons thyme dried, crushed
2 teaspoons sage ground
1 teaspoon black pepper
1 cup milk
1 egg beaten
Vegetable oil
Pat chicken pieces dry with paper towels.
In a plastic bag, mix flour, salt, thyme, sage and pepper. Toss chicken pieces, a few at a time, in the seasoned flour until evenly coated.
In a large bowl, mix milk and egg. Dip each piece of floured chicken in egg mixture, then toss again in seasoned flour. Place on a rack or on waxed paper.
Into a large heavy skillet, pour oil to a depth of 1/2 inch; place over medium heat. When hot, add chicken and cook, covered, turning once or twice, for 25 to 30 minutes or until well browned and fork tender. Drain on paper towels.
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