Things You'll Need:
- Whole fryer chicken
- 1 1/2 cups flour
- 1 tsp. salt
- 1/2 tsp. pepper or to taste
- 4 to 5 eggs slightly beaten
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Step 1
Buy a whole fryer chicken no bigger than 4 or 5 pounds. A whole chicken will be fresher and you can cut the pieces to your liking. Soak the chicken in milk or buttermilk for at least 3 hours or overnight in the refrigerator. Buttermilk will make the coating thicker and slightly tart.
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Step 2
Mix together flour, salt, black ground pepper and some cayenne pepper or cajun if you want a different flavor. Use a large bowl with a cookie sheet underneath to make cleanup easier.
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Step 3
Pull the chicken piece by piece out of the milk and let the excess drip off. Bury the piece in the flour and press down into the flour to get the flour to firmly coat.
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Step 4
Place the chicken on a drying rack and leave for 10 minutes for the coating the dry slightly. If you took all the chicken out of the milk at once make sure to use a clean rack for the cooked chicken.
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Step 5
Use an egg wash for variation and a thicker crust. Whisk 3 eggs together. Put the chicken in plain flour first for a light coating. Dip into the egg wash and then dredge and press into the flour mixture.
