Favorite Fried Chicken

I personally prefer the shake method to the egg and flour dredge method when I'm breading chicken. It's easier and the chicken comes out perfectly coated every single time. Try it next time if you usually dip chicken in flour, then egg, then flour again. This is an award winning fried chicken recipe handed down through the generations of an otherwise very private family.

Ingredients

2 lbs chicken pieces

2 cups milk

2 tbsp vinegar

2 1/2 cups of flour

salt and pepper to taste

cayenne (optional) to taste

1. Mix milk, vinegar, salt, and pepper in a bowl or ziploc bag. 

2. Marinate chicken in this mixture for at least 2 hour but overnight is best.

3. Pour flour, with a good shake each of salt, pepper, and cayenne in a paper bag. Place chicken pieces inside, you may have to do this part in batches.

4. Shake bag vigorously until all pieces are coated. Removes pieces and let dry for at least 20 minutes.

5. Heat up oil on high until HOT. Carefully add in chicken pieces, do not overcrowd pan. 

6. Let fry until outside of chicken is a nice brown color. Remove and place in oven proof pan, one with a rack is preferable. Preheat oven to 350 F

7. When all the chicken pieces are brown and in the pan, place pan in oven for 45 minutes or until juices run clear.

Serves 5