Country Pan Fried Chicken
1.Season the chicken with some of the spice mixture and let it rest while you prep everything else.
2.Whisk together the eggs and the milk. Add some of the spice mixture. Then add the rest of the spice mixture to the flour and combine.
3.Place the chicken in a strainer and pour the milk/egg mixture over the chicken. Don't soak it in this mixture-quickly drain it, so it creates a glue on the skin of the chicken. Toss the chicken in the flour.
4.Fill a cast iron skillet slightly less than halfway with canola oil. Place on the back burner, just to be safe! Heat the oil until the temperature reaches 350 degrees F (use a thermometer.)
5.Shake the excess flour off of the chicken and carefully - VERY carefully - place the chicken into the hot oil. The oil should come half way up the chicken. The oil should bubble rapidly when you add the chicken. Add as many pieces as you can without overcrowding the pan. Fry the chicken in batches. Be careful that the oil doesn't bubble over, or you could start a grease fire.
6.Adjust the heat and cook the chicken until it starts to brown a bit. Turn it over with tongs and continue to cook until the chicken is cooked through, approximately 20 minutes. After 15 minutes, cut into the chicken to see if it's done.
**NOTE FROM ADAM ROBERTS: In the video, it doesn't mention that Chef Gabriel puts the spice mixture on the raw chicken too, so it gets seasoned on three levels: the chicken, the batter and the flour. I've now made this chicken several times and it really can't be beat."
Series: The Amateur Gourmet
Episode: Adam Roberts Makes Fried Chicken (Ep. 7)