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Yield: 2.00 Pound
Fried chicken is very easy thing to make taste OK. Great fried chicken took me 14 years to figure out how to make. This is a reasonably spicy recipe that adds some deep southern creole flavors.
Mix the spices, and season to taste with kosher salt. Note that some creole seasoning mixes are very salty, and some not, so this depends.
Rub the chicken with the spices. Really work them into the meat.
Allow the chicken to cure for 2-4 hours in the refrigerator.
Remove chicken from fridge and allow to come up to room temp (this is safe for at least 1-2 hours)
Mix milk and eggs
Dredge chicken in milk mixture, then toss in flour
Fry the chicken in the oil until golden brown. Make sure you do not crowd the chicken.
When all of the chicken is fried place it in the oven (375 degrees) until cooked to 165 degrees.
The classic heavy cast iron pan or dutch oven is ideal for this. Don't even try to use a light saute pan. The thin walls will not hold the heat from the oil, so when you add the chicken the oil temp will drop and make your chicken soggy.
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