My mother made the best fried chicken when I was growing up. When I was old enough to make it myself, I was surprised at how few ingredients there were and how simple it was to prepare. She used seasoned bread crumbs and garlic salt to give it extra flavor. My brothers liked the legs and I liked the thigh, crispy and juicy, it tasted so good. When I make it for my family now, it vanishes. If there are any leftovers, I put it in lunch boxes the next day and they eat it cold. Wish Mom was here to enjoy it with us!
Mom’s Fried Chicken
1/2 cup flour
1 1/2 cups Italian seasoned bread crumbs
2 eggs
splash of milk
garlic salt
12 pieces of chicken
Heat the oven to 350 degrees. Begin to heat 1/4 inch of canola oil in a large skillet over medium high heat. Put the flour and the bread crumbs in a gallon size plastic bag and shake to mix.
Crack both eggs onto a shallow plate and whisk with milk. I prefer to use a plate instead of a bowl for this because it is easier to coat the chicken. Pat the chicken dry with a paper towel. Then roll each piece, one at a time in egg mixture.
Once the chicken is coated with egg, drop it in the bread crumb mixture. Hold the top of the bag shut and give it a shake until the chicken is coated with crumbs. Place the chicken in the skillet.
Turn the pieces until they are browned on each side. Once browned, remove the chicken to a baking pan. Sprinkle garlic salt on each piece before putting the whole pan in the oven.
Bake the chicken uncovered for 45 minutes. Remove the pan from the oven and allow it to sit for 10 minutes. Serve it with your favorite sides. I served homemade mac and cheese and green beans with ham. I hope you like Mom’s Fried Chicken as much as we do.
