Daddys Fried Chicken
1 whole chicken, cut-up
2 or 3 eggs, beaten
Approximately ½ cup milk
1. Lay out chicken pieces. Salt and pepper to taste. Lightly dust with onion powder. Sprinkle paprika and poultry seasoning heavily and equally. Turn over chicken pieces and repeat.
2. After the chicken is ready, break eggs into a bowl and beat well, then add the milk. Stir thoroughly. Place a sifter into a separate bowl. Put approximately 3 cups of flour, 1 teaspoon of salt, and 1 teaspoon of black pepper into the sifter. Sift thoroughly. Stir if needed to ensure it is mixed thoroughly.
3. Pour about ½ inch of canola oil into a deep frying pan. Turn stove setting to medium high. When oil is heated, take one piece of chicken and dip into flour mixture. Then, dip into egg mixture. Then, re-dip the piece into the flour mixture. Shake off excess flour. Lay the chicken piece gently into frying pan. Repeat with each piece until pan is full, but not cramped. Cover pan with lid.
4. Check the chicken in a few minutes. When bottom of chicken is lightly brown, turn each piece over with a set of tongs. Do not use a fork as this will release juices and dry out the meat. Reduce heat to medium low and cover pan. Check every few minutes to make sure the chicken is cooking slowly. If needed, adjust the heat. When the bottom of chick is golden brown, turn chicken and complete the cooking. Both sides should be evenly brown. If you like your chicken more crispy, you can remove the cover, turn to medium high heat, and fry each side for a couple of more minutes until the crust is very crispy.
5. Sift left-over flour and use it to make gravy. After the cooking of the chicken is completed, strain oil (keeping the crispies) and re-use the oil for the gravy. After the gravy is finished, add the crispies for extra texture and flavor. Serve with real mashed potatoes, corn on the cob, and hot rolls or biscuits (made from scratch) for a real Cajun meal.
Serves a family of four or one true Cajun.