Classic Crispy Pan-Fried Chicken
- 1 whole 3 pound chicken, cut into 8 pieces
- 1 cups all-purpose flour
- 1/3 cup fine cornmeal
- 4 eggs
- 3/4 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- Vegetable oil for frying
In medium-sized bowl, beat the eggs. In another bowl, combine flour, cornmeal, salt and ground pepper. Dip the chicken in the eggs, then dip in flour mixture.
Fill a large frying pan just below halfway with oil. Heat oil to 350F. Make sure it is hot enough and don’t overcrowd the pan with chicken pieces – this will lower the oil’s temperature. Toss a cube of bread into the oil. If it turns golden in 15 to 30 seconds, then the oil is hot enough. Fry until chicken is brown and crispy.
*White meat will take around 8 to 10 minutes, while dark meat will take a bit longer – about 13 minutes.