Liz Hauperts Fried Chicken Recipes

BEST-EVER FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

LIZ HAUPERT'S FRIED CHICKEN

Steps:

• Wash chicken pieces and drain but do not dry.
• Place flour in plastic bag with salt and pepper to taste and shake to mix. Add a few chicken pieces at a time and shake to coat pieces thoroughly all over with flour. Place coated pieces on wax paper and repeat until chicken is floured. Add more flour if necessary.
• Heat enough oil in deep, heavy skillet to cover chicken pieces almost entirely, until oil begins to ripple. The skillet should be large enough to accommodate all the chicken pieces in a single layer.
• Place chicken pieces in hot oil skin side down and cook over high heat 10 minutes or until golden. Turn and cook 10 minutes more or until golden. Turn and reduce heat to medium; cover and cook for 5 minutes. Turn and cook 5 minutes more.
• Remove chicken from pan and drain on several layers of paper towel on both sides. Serve warm, not hot.