Fried Chicken

  • 6 lbs chicken, thighs and/or drumsticks
  • 2 to 2-1/2 cups all-purpose flour
  • 1/4 cup paprika
  • 2 to 3 tablespoons seasoned salt
  • 1 to 2 teaspoons coarse black pepper
  • 2 large eggs
  • 1 to 1-1/2 quarts and 1/4 cup water, separated
  • 3 tablespoons table salt
  • 1/4 cup granulated or brown sugar
  • 2 to 3 quarts cooking oil

Directions:

  1. In a large bowl, whisk together 1 to 1-1/2 quarts water, table salt, and sugar until salt and sugar are dissolved.
  2. Add chicken. Let sit for at least 2 hours.
  3. In a separate container, whisk together flour, paprika, seasoned salt, and pepper.
  4. Remove chicken, and pat dry. (The drier, the better. If you can let it sit on a rack for an hour or so, that would be ideal.)
  5. Heat oil to 350 deg in a deep pot. (I recommend a Dutch oven if you have one.)
  6. In a separate bowl, add 1/4 cup water and eggs; beat until uniform.
  7. For each piece of chicken:
    1. Cover in flour mixure, ensuring that the entire surface is coated.
    2. Dip in egg wash, making sure all surfaces are coated.
    3. Place chicken back in flour, again making sure entire surface is coated.
  8. Add chicken to oil 1 piece at a time, a minute or two apart (allowing the oil to come back up to temperature between).
  9. Cook for approximately 13 to 15 minutes per piece, or a few minutes after the chicken begins to float. Remove to paper towel-lined dish or rack.

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