Fried Chicken

I think today is going to be dedicated to food. Yummy, southern, melt in your mouth fried chicken with all the sides. Food!!! Now, I was not born in Kentucky and I am no longer living there, but I was living there during my teen years and my early and mid twenties so I got most of my cooking lessons from there. In fact, I learned how to make this yummy fried chicken from an old cook that worked at my mother's restaurant and I have to say, this chicken kept the restaurant full after church every Sunday at lunch time. Not good for your hips but very good for your taste buds!!! I hope you like my recipe and instructions...Enjoy!

 I use a 3 QT skillet, veggie oil and a low heat on my gas stove.

In a medium sized bowl, mix together 4 eggs and 1/4 cup milk with a dash of salt and pepper.

In a large bowl, mix together 3 cups flour, 1/4 cup Italian seasoning,3 Tbsp garlic powder, 1/4 cup creole seasoning.

 I always use chicken drum sticks because that is all my family likes to eat so there is no arguing over who gets the drums. They don't take as long to cook and tend to be juicer also. I have also been known to use chicken strips with this recipe and serve with home made dipping sauces.

Check with a pinch of flour if your oil is hot enough. The oil will start to bubble once the flour hits it. If you have a thermometer the oil should be at 400 degrees. Once your oil is ready, take the chicken and coat them in a generous amount of the dry mixture then transfer to the wet mix and immediately put in hot oil. Cook slowly, turning multiple times. The drums should take 20-30 minutes but I always remove the thickest one and cut to check the center. Once they are removed, I sprinkle lightly with salt while still wet, then transfer to the table and enjoy!!!

 This meal was served with Kraft shells and cheese and frozen sweet corn but we also like home made mashed potatoes and green beans. If the meat is cooked and seasoned right the side dishes shouldn't matter since the chicken is the high light of the meal.