Real Simple Milk Fried Chicken
Everyone loves fried chicken! I am talking crispy, juicy, flavorful chicken. This Real Simple Milk Fried Chicken gives you crunchy coated chicken that is both juicy and seasoned with just the right flavors.
INGREDIENTS TO MAKE IT
- Chicken Parts
- Milk
- Garlic Cloves
- Panko Breadcrumbs
- Season Breadcrumbs
- Egg
- Flour
- Garlic Powder
- Onion Powder
- Paprika
- Salt and Pepper
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?
Braise Chicken in Milk
Begin by placing the chicken parts in a Dutch oven. Pour 1-2 cups milk over the chicken. Pour enough milk to just cover the chicken. Add four cloves of garlic and 1/2 teaspoon salt to the milk.
Bring the chicken to a boil over medium-high heat. Lower the temperature to medium-low and simmer for 20 minutes. After 20 minutes flip the chicken and continue to braise the chicken in the milk for an additional 20 minutes.
Once the chicken is cooked through remove from the milk and set aside for the chicken to cool enough to handle.
Dredge the Chicken
While waiting for the chicken to cool prepare the dredge. Prepare three shallow bowls in the first combine panko and regular breadcrumbs and add the baking powder, baking soda, garlic powder, onion powder, paprika, salt, and pepper. In the second shallow bowl beat the eggs. In the third shallow bowl add the flour.
In a large frying pan prepare and heat the oil or lard hot for frying. Once the chicken is cool enough to handle roll the chicken in the flour then roll in the eggs and finally in the breadcrumb mixture.
Fry in the oil.
Once the chicken is golden brown on all sides remove from the oil and drain on a paper towel. This should only take 5-10 minutes because the chicken is already cooked through.
HOW STORE AND REHEAT LEFTOVERS?
Fried chicken will last 3-4 days in the refrigerator or 3 months in the freezer stored in an airtight container. After reheating, the chicken will not be as crispy as it was fresh.
To crisp up the chicken follow these instructions:
- Preheat the oven to 400 degrees F. If the chicken is from the refrigerator, allow the pieces to sit at room temp for thirty minutes. If the chicken is frozen thaw in the fridge overnight, then let the chicken sit at room temp for 30 minutes.
- Place the chicken on a parchment paper-lined baking sheet, and loosely cover it with a piece of aluminum foil. Bake for 20 minutes. For crispier chicken, remove the top piece of foil and bake for five more minutes.
WHAT TO SERVE WITH FRIED CHICKEN?
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.
FREQUENTLY ASKED QUESTIONS
SHOULD I USE A DEEP FRYER?
I love using my deep fryer because it monitors the temperature of the oil for me, you can also use a Dutch Oven. When keeping track of the oil temperature use a Candy Thermometer. You will have the best results when your oil is at the right temperature.
WHICH OIL IS BEST FOR FRYING?
When it comes to deep frying, you’ll want to stick to the basics and use Vegetable Oil or Lard. Both are cheap and you can acquire large quantities at the grocery store.
CAN I BAKE OR AIR FRY THE CHICKEN?
You can absolutely skip frying in oil but understand the taste is just not the same as it would be fried.
How to Bake in Oven? Arrange the chicken pieces on a cooling rack over a large baking sheet. Drizzle the chicken with oil and bake at 375 degrees F or until the internal temperature reaches 165 degrees. Carefully flip the chicken halfway through cooking to ensure it heats through evenly.
LOOKING FOR MORE CHICKEN RECIPES TRY THESE
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 (enough to cover the chicken)
- 4 Cloves Garlic
- 1 Tsp Salt (add to milk)
Ingredients to Dredge the Chicken
- 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 (frying oil)
- 1 Cup Flour
Instructions
Prepare the Braising Liquid
- Begin by placing the chicken parts in a Dutch oven. Pour 1-2 cups milk over the chicken. Pour enough milk to just cover the chicken.
- Add four cloves of garlic and 1/2 teaspoon salt to the milk.
- Bring the chicken to a boil over medium-high heat. Lower the temperature to medium-low and simmer for 20 minutes.
- After 20 minutes flip the chicken and continue to braise the chicken in the milk for an additional 20 minutes.
- Once the chicken is cooked through remove from the milk and set aside for the chicken to cool enough to handle.
Prepare the Dredge for Frying
- While waiting for the chicken to cool prepare the dredge.
- Combine in a shallow bowl the panko and regular breadcrumbs and add the garlic powder, onion powder, paprika, salt, and pepper.
- In another shallow bowl beat the eggs.
- In a third shallow bowl add the flour.
Prepare to Fry the Chicken
- In a large frying pan prepare and heat the oil or lard hot for frying.
- Once the chicken is cool enough to handle roll the chicken in the flour then roll in the eggs and finally in the breadcrumb mixture.
- Fry in the oil.
- Once the chicken is golden brown on all sides remove from the oil and drain on a paper towel. This should only take 5-10 minutes because the chicken is already cooked through.
- Enjoy!