When I think of comfort food fried chicken is at the top of my list. I LOVE fried chicken! It’s in my top 5 comfort favorites…probably in my top 3. This is a version of how my mom made it for us growing up with a bit of my own flavor. I won’t lie, frying chicken can still be a bit intimidating for me that’s why I like to finish it in the oven. It’s a great method for beginners or if your pieces of poultry vary in size and you have to make extra sure that you’re not going to feed anyone uncooked poultry! I like this recipe because it has ingredients that are most likely in your fridge and pantry already and it’s perfect for a weeknight dinner!
Yields: 1-2 lbs Prep Time: 20 minutes Cook Time: 40 minutes
- 1-2 lbs Chicken Drumsticks
- 1 1/2 Cups All-Purpose Flour
- 2 Eggs
- 1 Cup Milk
- 2 tsp. Salt
- 1 tsp. Black Pepper
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Paprika
In a large bowl whisk eggs and milk until smooth.
Add about 1/4 of the seasoning mix and whisk until well combined.
Add chicken to the wet mixture, cover and set aside for at least 15-30 minutes at room temperature.
Meanwhile, in another bowl combine the remaining dry ingredients together.
In a large and deep pan add oil/shortening to cover about an 1 1/2 to 2 inches of the pan, heat on medium high and pre-heat oven to 400 degrees.
Generously dredge chicken and lightly shake off any excess flour.
Place in in the pan and brown about 5-7 minutes on each side.
Don’t worry you’re not going to eat raw chicken! It’s going to finish cooking in the oven. You just want to get that golden crispy crust.
Remove chicken from the pan and set it on a cookie rack over a baking sheet to allow for better heat and cooking circulation.
Place in the oven at 400 degrees for 20-25 minutes or until the internal temperature reaches 165 degrees.
Serve and enjoy while hot! This goes great with a drizzle of honey-sriracha-sauce.