Roosevelt's Fried Chicken
Roosevelt's Fried Chicken
Ingredients
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 1/2 cup milk
- 2 cups vegetable oil, for frying
Instructions
- 1
In a shallow dish, combine the 1 cup all-purpose flour, 1 tablespoon paprika, 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Mix well to ensure spices are evenly distributed.
⏱️ 2 min
- 2
In another shallow dish, whisk together the 2 beaten eggs and 1/2 cup milk until well combined.
⏱️ 1 min
- 3
Dip each chicken piece first into the egg mixture, allowing any excess to drip off, then dredge it thoroughly in the flour mixture, ensuring it is fully coated on all sides. Set aside on a plate.
⏱️ 7 min
- 4
Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to verify the temperature.
⏱️ 5 min•🌡️ 350
- 5
Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary to maintain oil temperature and ensure even cooking.
⏱️ 1 min•🌡️ 350
- 6
Fry the chicken for 6-8 minutes on each side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 14 min•🌡️ 350
- 7
Remove the fried chicken from the skillet using tongs and place it on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 8
Serve the fried chicken hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roosevelt's Fried Chicken
- 1 whole chicken, cut into pieces
- 1 cup all-purpose flour
- 1 tablespoon paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 eggs, beaten
- 1/2 cup milk
- 2 cups vegetable oil, for frying
Instructions
- 1
In a shallow dish, combine the 1 cup all-purpose flour, 1 tablespoon paprika, 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder. Mix well to ensure spices are evenly distributed.
⏱️ 2 min - 2
In another shallow dish, whisk together the 2 beaten eggs and 1/2 cup milk until well combined.
⏱️ 1 min - 3
Dip each chicken piece first into the egg mixture, allowing any excess to drip off, then dredge it thoroughly in the flour mixture, ensuring it is fully coated on all sides. Set aside on a plate.
⏱️ 7 min - 4
Heat 2 cups of vegetable oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to verify the temperature.
⏱️ 5 min•🌡️ 350 - 5
Carefully place the coated chicken pieces into the hot oil, making sure not to overcrowd the skillet. Fry in batches if necessary to maintain oil temperature and ensure even cooking.
⏱️ 1 min•🌡️ 350 - 6
Fry the chicken for 6-8 minutes on each side, or until it is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C).
⏱️ 14 min•🌡️ 350 - 7
Remove the fried chicken from the skillet using tongs and place it on a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 8
Serve the fried chicken hot and enjoy!
⏱️ 1 min