Fried Chicken


….is good. I mean, really.

Fried chicken baffled me for a long time. Like pie crust. Then I figured it out, relaxed, and now it’s one of my favorite things to make. Who doesn’t like fried chicken? I don’t have a specific recipe, really. Just a method. I soak the chicken in a mixture of milk and eggs. (How much milk, and how many eggs, depends on how much chicken.) After soaking for a few hours, I dip in a varying mixture of ground cracker crumbs or ground potato chips with flour and pepper and whatever else I feel like. Salt depends on whether I used potato chips, which are already salty. Mostly I use crackers mixed with flour. I just like the added texture. Oatmeal is also good. It’s all good…..

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Posted by Suzanne McMinn on February 11, 2014  

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15 Responses | RSS feed for comments on this post

  1. 2-11

    Are you starting this recipe w/skinless, boneless chicken breasts? I can’t get mine crisp because I don’t want to leave the skin on the pieces

  2. 2-11

    The photo has me drooling for some good fried chicken. We don’t fry anything at home, so I’ll have to beg my hubby to take me to Babe’s in Dallas. They have really good chicken.

  3. 2-11

    No, I love skin-on thigh pieces!

  4. 2-11

    Oh be still my heart! :heart: :heart: :heart:
    Is there any thing better than fried chicken? I think not!
    I love fried chicken, my Mom made the best fried chicken, she learned as a young bride when we were living in Selma Ala. while my Dad was stationed there, I could never get mine to taste like hers. It has to be one of the foods of the Gods.
    Thank you for this post, I will have to pull one from the freezer and fix it this week, I never get tired of chicken.

  5. 2-11

    Need More Information, darnit!!

    Please, pleasepleaseplease – post a recipe or at least more guidelines. Maybe some measurements with those options and variations (i.e. “1 egg and 1/4 c. milk for each 1/2 lb. chicken, roughly.) Or: 1/2 c. dry ingredients (flour, crushed chips, etc.), and fry temps, etc.

    I would love to try your fried chicken method, and I NEED MORE CLUES! I tend to tweak recipes anyway, but this doesn’t give me enough of a leaping-off point.

    Thanks awfully! Love your site. Love the recipes. Love the PHOTOS. I lurk here daily!

  6. 2-11

    Okay, I will do a fried chicken post!

  7. 2-11

    Yeah, that’s what YOU say. I can’t fry chicken worth a &*@(&@*&$^!!!!! Sure does look good, though.

  8. 2-11

    Yay for a fried chicken post. :hungry: I’m always afraid of under cooking chicken – therefore, I tend to over cook! That pic of your chicken looks perfect!

  9. 2-11

    That fried chicken looks so delicious. I just pulled cornbread from the oven. Now I want fried chicken instead of the chili I made!


  10. 2-11

    Yummy, now I am hungry, again!

  11. 2-11

    Hey! I KNOW that chicken! :cry:

  12. 2-12

    I think the “usual” ratio is 1 egg to 1/2 milk. Also, anyone tried dripping the chicken into a mixture of spices and equal parts flour and cornstarch. That’s supposed to make the coating extra crispy. Hey, Suzanne, why don’t you try it with that mix and your usual mix and see how it crisps.

  13. 2-12

    Opps! That’s 1 egg to 1/2 CUP of milk.

  14. 2-14

    Joy if you like the taste of buttermilk ranch dressing, add some to the egg and milk mixture. I don’t know how much, I just add enough to thicken the egg/milk mixture.

  15. 2-22

    I’ve been making cheese lately, using the whey in the bread I make and still having quite a bit left! I don’t know if ya’ll saw that brief flash of light yesterday, but that was a light bulb going off in my head! The little voice said, soak the chicken in the whey! So, in a zip bag went the chicken and a good amount of whey for an overnight soak! Wow! Was it ever good, seasoned up with a bit of creole seasoning!

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