Real Simple Milk Fried Chicken
If you’re looking for a comfort food classic with a twist, Real Simple Milk Fried Chicken is your new go-to recipe. This dish takes tender chicken, soaks it in milk to keep it juicy, and then fries it to golden, crispy perfection. Whether you’re a seasoned cook or just starting out, this easy-to-follow recipe promises delicious results every time. The best part? It’s perfect for a weeknight dinner or a special weekend treat that your whole family will love.
INGREDIENTS YOU’LL NEED:
Ingredients to Milk Braise the Chicken:
- 2 Pounds Chicken Legs (legs and thighs): The main protein for this recipe, offering a juicy and flavorful base for the fried chicken.
- 2 Cups Milk or Buttermilk: Used to braise the chicken, adding tenderness and a slight tangy flavor if buttermilk is used.
- 4 Cloves Garlic: Adds aromatic depth and a subtle garlic flavor to the braising liquid.
- 1 Tsp Salt (add to milk): Enhances the flavor of the chicken as it soaks in the milk.
Ingredients to Dredge the Chicken:
- 1 Cup Flour: Forms the base coating that gives the chicken its crispy texture when fried.
- 1 Cup Panko Breadcrumbs: Provides extra crunch and a light, airy texture to the chicken coating.
- ½ Cup Seasoned Breadcrumbs: Adds a blend of flavors and additional seasoning to the chicken coating.
- ½ Tsp Garlic Powder: Imparts a savory garlic flavor to the breading.
- ½ Tsp Onion Powder: Adds a subtle onion flavor to the coating mix.
- ½ Tsp Paprika: Contributes a smoky, slightly sweet flavor and enhances the color of the coating.
- ½ Tsp Salt: Season the breading mixture to ensure the chicken is well-flavored.
- ¼ Tsp Pepper: Adds a touch of heat and enhances the overall flavor of the coating.
- 3 Eggs (beaten): Used to help the flour and breadcrumbs adhere to the chicken.
- Vegetable Oil (2 cups): For frying the chicken, providing the necessary heat and fat for a crispy crust.
WHY THIS RECIPE WORKS?
Whether you’re using drumsticks, wings, or breasts I have you covered with this unbelievably easy fried chicken braised in milk. I know what you are thinking “milk?” but trust me milk will activate the natural enzyme in the chicken, which acts as a tenderizer. Cooking the chicken in the liquid further infuses it with moisture and flavor. I understand most of us are afraid of making fried chicken at home because of the coating and the frying. But with this simple method, you can not fail and will end up with delicious and crispy fried chicken every time!
HOW TO PREPARE REAL SIMPLE MILK FRIED CHICKEN?
Time needed: 1 hour
- Braise Chicken in Milk:
In a large pot, pour 2 cups of milk and add 1 teaspoon of salt. Add 4 cloves of garlic, either crushed or minced, to the milk. Place 2 pounds of chicken legs and thighs into the milk mixture, ensuring they are completely covered.
Heat the pot over medium heat and bring the milk to a simmer. Cook the chicken in the milk, turning occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F (75°C). This should take about 25-30 minutes.
Once the chicken is cooked through, remove it from the milk and let it cool slightly before proceeding with dredging.
- Set Up the Dredging Station:
In a shallow dish, mix 1 cup of panko breadcrumbs, ½ cup of seasoned breadcrumbs, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of pepper. In a separate bowl, beat 3 eggs until well combined. Place 1 cup of flour in another shallow dish. - Dredge the Chicken
Coat each piece of chicken in flour, shaking off the excess. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. Roll the chicken in the breadcrumb mixture, pressing lightly to ensure a good coating. - Heat the Oil:
Heat vegetable oil in a large skillet over medium heat. You need enough oil to cover the bottom of the pan and come up about halfway on the chicken pieces. Test the oil’s readiness by dropping a small pinch of flour into it. If it sizzles, the oil is hot enough. - Fry the Chicken:
Carefully place the breaded chicken pieces in the hot oil, being sure not to overcrowd the pan. Fry the chicken for about 8-10 minutes per side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. - Serve:
Let the chicken rest for a few minutes before serving to allow the juices to settle and the coating to crisp up.
Enjoy your milk-fried chicken with your favorite sides and dipping sauces.
FAQ – FREQUENTLY ASKED QUESTIONS:
Chicken legs and thighs are ideal as they are flavorful and stay moist during braising. You can also use boneless cuts if preferred.
Yes, marinating the chicken in milk overnight can enhance flavor and tenderness. Ensure the chicken is fully submerged and refrigerated.
Ensure the chicken is thoroughly drained and patted dry before dredging. Let the coated chicken sit for a few minutes before frying to help the coating adhere better.
Yes, you can bake the chicken at 375°F (190°C) for about 35-45 minutes until the coating is crispy and the chicken is cooked through.
MILK BRAISED FRIED CHICKEN RECIPE ADD-INS AND VARIATIONS:
- Chicken Cuts: Substitute chicken legs and thighs with chicken breasts or wings for a different texture or flavor.
- Breadcrumbs: Use all panko breadcrumbs instead of a mix or swap for gluten-free breadcrumbs for a gluten-free option.
- Seasonings: Adjust the seasonings by adding or omitting spices like cayenne pepper or smoked paprika to suit your taste preferences.
- Milk: For a dairy-free version, use almond milk, soy milk, or another plant-based milk in place of regular milk.
- Flour: Replace all-purpose flour with almond flour or coconut flour for a low-carb or gluten-free alternative.
- Cooking Oil: Use olive oil or another high-heat cooking oil instead of vegetable oil for frying.
WHAT IS COMMONLY SERVED WITH FRIED CHICKEN BRAISED IN MILK?
Let’s talk side dishes! Sometimes my favorite part of the meal is the sidedishes but, here the Real Simple Milk Fried Chicken really shines the most! One of my favorite things to serve with this is french fries! But we have a great recipe for Easy Creamy Red Potato Salad if you are having a picnic or barbecue. If you’re wanting to keep things low carb, then add a green side salad, with your favorite chopped-up vegetables and dressing.
HOW STORE AND REHEAT LEFTOVER MILK BRAISED FRIED CHICKEN?
To store leftover milk braised fried chicken, place it in an airtight container and refrigerate for up to 3 days. For reheating, use an oven by setting it to 375°F (190°C) and heating the chicken on a baking sheet for 10-15 minutes until it’s hot and crispy. Alternatively, you can reheat the chicken in an air fryer at 350°F (175°C) for about 5-7 minutes to restore its crispiness. Avoid microwaving, as it can make the coating soggy. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months.
CAN LEFTOVER FRIED CHICKEN BE FROZEN FOR LATER CONSUMPTION?
To freeze leftover fried chicken, let it cool down first. Wrap each piece tightly in plastic wrap or foil. Put the wrapped chicken in a freezer bag or container, and mark it with the date. Store it in the freezer for up to 3 months. When you’re ready to eat, thaw the chicken in the fridge overnight and reheat it in the oven or air fryer to get it crispy again.
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Real Simple Milk Fried Chicken
Equipment
- Large Dutch Oven
- Large frying pan
Ingredients
Ingredients to Milk Braise the Chicken
- 2 Pounds Chicken Legs (legs and thighs)
- 2 Cups Milk or Buttermilk (enough to cover the chicken)
- 4 Cloves Garlic
- 1 Tsp Salt (add to milk)
Ingredients to Dredge the Chicken
- 1 Cup Flour
- 1 Cup Panko Breadcrumbs
- ½ Cup Seasoned Breadcrumbs
- ½ Tsp Garlic Powder
- ½ Tsp Onion Powder
- ½ Tsp Paprika
- ½ Tsp Salt
- ¼ Tsp Pepper
- 3 Eggs (beaten)
- Vegetable Oil (2 cups) (frying oil)
Instructions
- Milk Braise the Chicken: In a large pot, pour 2 cups of milk and add 1 teaspoon of salt. Add 4 cloves of garlic, either crushed or minced, to the milk. Place 2 pounds of chicken legs and thighs into the milk mixture, ensuring they are completely covered. Heat the pot over medium heat and bring the milk to a simmer. Cook the chicken in the milk, turning occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F (75°C). This should take about 25-30 minutes. Once the chicken is cooked through, remove it from the milk and let it cool slightly before proceeding with dredging.
- Set Up the Dredging Station: In a shallow dish, mix 1 cup of panko breadcrumbs, ½ cup of seasoned breadcrumbs, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of paprika, ½ teaspoon of salt, and ¼ teaspoon of pepper. In a separate bowl, beat 3 eggs until well combined. Place 1 cup of flour in another shallow dish.
- Dredge the Chicken: Coat each piece of chicken in flour, shaking off the excess. Dip the floured chicken into the beaten eggs, allowing any excess to drip off. Roll the chicken in the breadcrumb mixture, pressing lightly to ensure a good coating.
- Heat the Oil: Heat vegetable oil in a large skillet over medium heat. You need enough oil to cover the bottom of the pan and come up about halfway on the chicken pieces. Test the oil’s readiness by dropping a small pinch of flour into it. If it sizzles, the oil is hot enough.
- Fry the Chicken: Carefully place the breaded chicken pieces in the hot oil, being sure not to overcrowd the pan. Fry the chicken for about 8-10 minutes per side, or until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy. Transfer the cooked chicken to a paper towel-lined plate to drain excess oil.
- Serve: Let the chicken rest for a few minutes before serving to allow the juices to settle and the coating to crisp up.
- Enjoy your milk fried chicken with your favorite sides and dipping sauces.