Monday, March 11, 2013

Ono Juicy Fried Chicken


5# chicken thighs
2 ½ cups all-purpose flour
3 Tbsp. salt
1 tsp. black pepper
2 Tbsp. garlic powder
1 tsp. dried basil
1 ½ cup whole milk or buttermilk
2 tsp. dill weed
3 sticks Crisco shortening or vegetable oil


In a large bowl you’re going to soak the chicken thighs in the milk and dill weed for at least an hour before frying, or you can soak overnight. In a gallon size Ziploc bag, combine in the flour, salt, pepper, garlic powder and dried basil. Mix until well combine and set on the side. When you're ready to cook the chicken, heat the oil in a large wok or frying pan, on med-high heat. When the oil is hot and sizzling, take the chicken out of the milk one by one and roll it into your flour mixture and fry at least 5-8 minutes on each side or until nice and golden brown. Also be sure to cut a small slice into the chicken to check if there is no blood in the middle and is cooked through. When done cooking, places on a paper towel covered plate to soak up oil. Enjoy with favorite sides. ONO!

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