- cut up chicken parts,
- let say some leg quarters,
- thighs,
- wings
Procedure:
Coat it with all-purpose flour and let it sit for about 15 minutes. While you are letting it sit, you can now make the batter. I used 2 beaten eggs, 1/2 cup of milk, 2 tablespoon of yellow mustard (yes, you are gonna need that), 1 teaspoon of salt, and 1 teaspoon of freshly ground black pepper. Just mix it all up very well. Once you mixed that pretty good, you can now dip your flour-coated chicken in that egg and milk mixture. After dipping the chicken parts on the egg and milk mixture, coat it again with flour. That’s what they call double breading. So yes, you are going to need pretty good amount of flour for this but it’s going to be worth it. After double breading the chicken parts, they are now ready for some deep frying. To do that, heat up a lot of cooking oil. Make sure that it will be enough to cover the chicken parts. Wait until it gets really hot. Once the cooking oil gets hot, carefully put in the chicken parts and then turn your heat on low to medium, just so the chicken will cook all the way through. We want to make sure that before the chicken gets golden brown on the outside, that it is cooked on the inside. So cook it on low to medium heat for a long time. And once it turns golden brown, it’s done.
