This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.
Ingredients
- eggs: 2 piece
- ½ cups all-purpose flour: 1 piece
- rubbed sage: 1 Tbsp
- salt: 1 tsp
- ground black pepper: 1 tsp
- onion powder: 0.5 tsp
- garlic powder: 0.5 tsp
- vegetable oil for frying: 2 cups (or as needed)
- chicken leg quarters, cut into thighs and drumsticks: 4 piece
Metric Conversion
Stages of cooking
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Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine.
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Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat.
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Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).
