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.
Servings: 4 People
Calories: 588kcal
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.
Nutrition
Calories: 588kcal | Carbohydrates: 54g | Protein: 32g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: 744mg | Potassium: 567mg | Fiber: 2g | Sugar: 9g | Vitamin A: 473IU | Vitamin C: 3mg | Calcium: 273mg | Iron: 4mg