Fried Chicken

Directions

1. Wash hands with soap and water.

2. In a medium bowl, combine milk and eggs; beat until thoroughly combined. Wash hands after handling raw eggs.

3. In a shallow bowl, combine flour, salt, pepper, paprika, cayenne pepper, garlic powder and onion powder; mix well. Wash hands after handling raw flour.

4. Dip each piece of chicken into buttermilk mixture and roll in flour mixture, pressing chicken firmly into flour to coat heavily. Wash hands after handling raw chicken.

5. In a heavy, deep skillet, melt shortening. When hot (shortening should reach a temperature of 325 degrees Fahrenheit on a deep fry thermometer), gently add meatier chicken pieces, making sure to keep the pieces about ½ inch apart. Turn and fry until golden brown on all sides. Partially cover skillet with a lid and simmer until tender. The meatier pieces take about 20 minutes, while wings and smaller pieces will take about 15 minutes. For a crisp crust, remove cover for the last 5 minutes of cooking. All chicken pieces should be cooked to an internal temperature of 165 degrees Fahrenheit as verified with an instant-read food thermometer.

6. Drain chicken pieces on paper towel.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more,  Visit fightbac.org