Chicago fried chicken

January 12, 2005

MAKES 6 TO 8 SERVINGS

2 chickens (2-1/2 to 3 pounds each), cut into 16 pieces total
2 eggs
2 cups milk
1 teaspoon Lawry's seasoned salt
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 cups flour
3 cups corn oil

Remove fat and any feather remains on chicken pieces, rinse and pat dry.

Mix eggs, milk, seasoned salt, cayenne and black pepper, and garlic powder in a large bowl. Add chicken pieces. Cover and refrigerate for at least 8 hours.

Remove chicken pieces from marinating mixture. Place flour in a large plastic or paper bag and add chicken pieces a few at a time.

Shake pieces until coated with flour, shake off excess flour and set aside.

Heat oil in a deep cast-iron skillet to about 300 degrees (check with a thermometer). Lower heat slightly and fry chicken in small batches until golden and crisp on each side (about 10 to 15 minutes). Remove chicken and drain.

Adapted from Dorothy Cole

Nutrition facts per piece, on average (if pieces were equal size): 204 calories, 11 g fat, 3 g saturated fat, 92 mg cholesterol, 2 g carbohydrates, 23 g protein, 143 mg sodium, 0 g fiber