Classic Crunchy Fried Chicken
Serving Size / Yield
- 1 3 lb. Chicken, cut into 8 pieces, rinsed and patted dry with paper towels
- 1/2 Tbs. Ground Black Pepper
- 1 Tbs. Kosher Salt
- 3 Eggs
- 3 C. All-Purpose Flour
- Canola Oil, for frying
Place chicken pieces in a 9x13" baking dish, and season with salt and pepper. Put chicken in fridge for one hour.
In a medium-sized bowl, beat the eggs together with 1/3 cup of water. Pour the flour into a second medium-sized bowl. Dip the seasoned chicken into the egg mixture, then dredge through the flour to coat, gently shaking off any excess.
Heat the canola oil in a large cast-iron skillet over medium-high heat until simmering. Add chicken to skillet and fry, turning occasionally, until the meat is cooked through and the breading is golden brown.