Crispy Southern Fried Chicken

It is National Fried Chicken Day!!!
(serves 4-6)

1 fryer chicken, cut up, or your fav. pieces
2 T. kosher* salt
2 cups water
1&1/2-2 cups whole* milk
1 large egg
1-1&1/2 cups self-rising flour
2 t. onion powder
1/2 t. garlic powder (I would use Johnny's Garlic Seasoning*)
1/4 t. black pepper
2 t. chicken soup base (it is a moist powder)
2 t. Paul Prudhomme's Poultry Magic or other poultry seasoning
Canola oil or other non-flavored* oil for frying

In a large plastic container, dissolve the salt in the water. Remove and discard skin from chicken pieces and place them in the container. Add more water if necessary to cover chicken. Place lid on container and place in fridge for about 1 hour. Pour milk into a bowl. Add egg and beat with a fork til fairly smooth; set aside. In another bowl, add flour, seasonings and soup base; mix well with a fork. Shake water mixture off chicken and pat dry*. Dredge chicken pieces in flour mixture, then dip in milk and egg mixture. Roll in flour mixture. In a large deep iron skillet, add oil to about 1" deep. Heat to 375 degrees and add chicken. You must do this in batches of about two pieces at a time, so as not to overcrowd your pan. Cook chicken about 7-8 mins. per side or until juices run clear. Transfer chicken to serving platter. You may also use a deep fryer set at 350. Add a only a couple of pieces at a time and cook for about 15 mins. or until juices run clear.

Alternative method: Heat oven to 400. In a cast iron skillet, brown chicken in hot oil. Transfer to a broiler pan coated well with cooking spray and bake for about 20 mins.

"Rather than complain, pray!!"

Love,

MM