The best-ever recipe for fried chicken?
Whenever I come upon a recipe that describes itself as “best-ever,” my attention is immediately drawn. I mean, it’s not just the best but the best… ever? Talk about using the superlative degree.
Sometimes I become sufficiently curious to try the “best-ever” recipe, but to my disappointment, sometimes the description turns out to be unworthy of being elevated to such a high level. Comparative degree, maybe.
Other times, though, my gamble pays off and I hit the jackpot. Some recipes indeed turn out to be the “best-ever.”
Such is the case when I tried Taste of Home’s recipe for fried chicken. For years I have trusted Taste of Home as the American magazine with the most doable recipes. Not only are their recipes kitchen-tested, but many of them come from ordinary people who love to cook, and who share the recipes that they most treasure. That certainly imbues the recipes with added appeal, as if they had been blessed by someone pious and industrious.
I’ve tried many recipes for fried chicken, but this is the one that has become my go-to recipe whenever my family craves fried chicken. The chicken is crispy, juicy, and has just the right amount of seasoning to make it rich and flavorful. Even better, the ingredients are readily available.
I’ve modified the original recipe, however, by using a technique I learned elsewhere. I let the floured chicken rest for several minutes before dredging it in flour a second time. This second coating ensures the crispiness of the chicken.
I also use (Baguio) corn oil because I’ve found that corn oil is ideal for making fried foods crispy. But any vegetable oil will also do.
You can use a whole chicken, sliced into serving pieces. But considering how picky my family can be, I just use chicken drumsticks and thighs, which are their favorite parts.
This is best served with rice or dinner rolls and a green salad drizzled with your favorite dressing. For a side dish I’d recommend some homemade applesauce. Its slight acidity and sweetness balance the richness of the chicken.
Superlative Degree Fried Chicken
(Inspired by a recipe from Taste of Home)
1 whole chicken, sliced into serving pieces, or 8-10 favorite chicken parts (drumsticks, thighs, wings or breasts)
1 3/4 cups all-purpose flour
1 tablespoon dried thyme, or use crumbled-up fresh thyme leaves
1 tablespoon sweet paprika
2 teaspoons salt
2 teaspoons garlic powder or granulated garlic
1 teaspoon ground white pepper
1 large egg
1/3 cup whole or fresh milk
2 tablespoons freshly squeezed lemon juice (from one lemon)
Corn oil or vegetable oil for deep frying
Wash the chicken pieces well under running water. Pat dry.
In a mixing bowl, mix the flour, thyme, paprika, salt, garlic, and pepper. Set aside. In a separate bowl, beat the egg then whisk in the milk and lemon juice.
Dip the chicken in the flour mixture, making sure to coat all sides (reserve the remaining flour mixture). Then dip the chicken in the egg mixture. Arrange the chicken in a clean tray, cover and let rest in the refrigerator for 30 minutes to one hour.
When ready to cook, heat the corn oil to high in a frying pan or deep skillet. Coat the chicken again with the flour mixture, shaking off the excess flour. Test the cooking oil: Stick one end of a chopstick into the oil. If the oil sizzles, then it’s hot enough. Reduce the heat to medium (so the chicken does not brown too fast). Fry the chicken in the hot oil, a few pieces at a time (do not overcrowd the pan), about six to 10 minutes per side, or until golden brown, crisp and cooked through. Drain on paper towels.
Serve with rice or dinner rolls, a side salad and if desired, some applesauce.
