| Level: | Easy |
| Total: | 8 hr 20 min |
| Prep: | 5 min |
| Inactive: | 8 hr |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 whole chicken (about 4 pounds), cut into 8 pieces
- Kosher salt and freshly ground pepper
- 1 teaspoon garlic powder
- Soybean or canola oil, for frying
- 2 cups whole milk
- 3 large eggs
- 2 cups all-purpose flour
Instructions
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1931 |
| Total Fat | 157 g |
| Saturated Fat | 24 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 73 g |
| Cholesterol | 383 mg |
| Sodium | 1816 mg |
Reviews
I have been following Charles fried chicken from his uptown restaurants to his broadway restaurant His fried chicken is the real deal The cast iron pan the right heat the simple seasons and his overnight refrigerator is a throwback to real fried chicken not a hundred different seasonings like some companies have. . I cannot improve on iTunes will walk a mile for the simplicity of real fried chicken.
I made this using my electric frying pan. (It’s the only way I seem to be able to heat, and keep the oil at a consistent temperature.) The only deviation that I made to the recipe was to use peanut oil, rather than canola oil for frying the chicken. My husband, and I thought this recipe made really good fried chicken. I’ll make it again.
I made this tonight! I fried 8-Chicken thighs. Didn’t have Canola oil on hand, so I used Carapelli Light Olive Oil. Didn’t have any whole milk either, I used cup of 2% milk and a cup of half and half. Fried the thighs up in my Le Creuset Braiser pan. Took roughly 16-minutes for the thighs to reach 165 deg. Did it in 3-batches. Tasted great! Super juicy. My husband loved them. I will make these again. So glad Charles’s recipe was in your Magazine!