Every cook needs a good fried chicken recipe in their repertoire. This is it! From Gabrielle Langholtz’ book ‘America – A Culinary Road Trip Through the 50 States’ which is published by Phaidon.
Preparation time: 10 minutes
Cooking time: 40 minutes
4 cups (520g) all-purpose (plain) flour
Kosher (coarse) salt and freshly ground black pepper
2 cups (475ml) milk
Peanut (groundnut) oil, for deep-frying
2 whole chickens (3-4 lb/1.4-1.8kg each), quartered
1. Set up a dredging station: In a wide shallow bowl, whisk the flour with 2 teaspoons kosher (coarse) salt and 1 teaspoon pepper. In a second shallow bowl, beat the eggs and milk.
2. Pour 3 inches (7.5 cm) oil into a large cast-iron Dutch oven (casserole) and heat to 325°F (160°C).
3. Season the chicken with 1 teaspoon each kosher (coarse) salt and pepper. Working in batches, dip the chicken quarters in the milk and egg mixture, then dredge in the flour, shaking off any excess. Carefully place in the oil and fry, turning occasionally, until the chicken is cooked through and well browned on all sides, 12–15 minutes for white meat, 16–18 minutes for dark meat. Season to taste with salt. Drain on paper towels and let cool for 5 minutes before serving.