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Frying Chicken (in skillet)

Description:
Frying chicken can be a daunting task. So much to consider - cuts of meat,batter, oil, getting it done right. No wonder many of us opt for the drive-through. This guide is easy to follow and provides choices. Experiment and have fun.
Recipe Type:	Main Course
Ingredients:
Flour Coating 1/2 cup flour 1 teaspoon salt 1/8 teaspoon pepper in a clean bag Batter Coating  1 egg 3/4 cup milk 1 cup flour  1 teaspoon salt Crumb or Cereal Coating  1 slightly beaten egg 3 tablespoons milk  1/2 teaspoon salt. Fine bread crumbs or crushed cereal flakes Heavy, Crispy Crust 1 beaten egg 1/3 cup milk  2 tablespoons lemon juice.
Directions:
Cut Alabama-raised broiler-fryers into serving size pieces. If chicken is to be fried with a coating, dry thoroughly. Coating helps to retain the moisture and gives a crisp surface. If chicken is to be coated, use commercial coating, or one of the following: Flour. Season chicken pieces with salt and pepper and roll them in flour. Or, combine 1/2 cup flour, 1 teaspoon salt and 1/8 teaspoon pepper in a clean bag. Shake two or three pieces in the bag at a time. Shake off excess flour when taking pieces from the bag. Batter. Combine 1 egg, 3/4 cup milk, 1 cup flour and 1 teaspoon salt and stir to form a smooth mixture. Dip chicken pieces in batter and drain. Crumbs or Cereal. Combine 1 slightly beaten egg, 3 tablespoons milk and 1/2 teaspoon salt. Dip chicken pieces in mixture and then roll in fine bread crumbs or crushed cereal flakes. Heavy, crispy crust. Lightly dust chicken with flour and then dip pieces in buttermilk or a mixture of 1 beaten egg, 1/3 cup milk and 2 tablespoons lemon juice. Roll in flour again and place on wire rack. Put in refrigerator and let coating dry for 30 minutes before frying. Heat enough shortening or oil in heavy skillet to be 1/2 inch deep. Use moderate heat. Add meatier pieces first, turning skin side down. Cook chicken uncovered for 15 to 25 minutes. Brown on one side, then turn and brown on the other side. Continue cooking until tender, turning only once. Remove chicken from pan and drain on absorbent paper.