Ingredients
- 2 Whole chicken 50th State Poultry, Inc.
- 4 Egg yolk
- 2½ tsp salt
- 1 c cornstarch
Instructions
- Give the chicken a quick rinse, and cut the chicken into smaller sections (wings, breasts, thighs, drumsticks). Soak in a bowl for 2 minutes.
- Transfer the chicken to a colander and let it drain for 30 minutes.
- Add egg yolks, salt, and cornstarch. Mix with gloves to avoid batter sticking to your hand.
- Cover and refrigerate for 30 minutes. The batter will solidify as it cools down and will stick to the chicken when you deep fry it.
- In a large pan, add cooking oil until it is 1 inch in height. Adjust the stove to high heat. Add the chicken and cook about 15 minutes.Note: Wings and smaller pieces will cook faster. Drumsticks and thighs will take longer so cook these first.
- During the first 15 minutes, you'll notice a few pieces will start to "bleed" from the top, uncooked side. When the blood flow begins to slow down is a good time to flip it. Cook for an additional 7 minutes, or until golden brown on both sides.Remove from pan and lay chicken on newspaper and paper towel. Continue to cook the rest of the chicken.
- Optional: Once all of the chicken has been deep-fried, set the stove to high heat and cook each piece a second time for 2 minutes. This will make the batter extra crispy.
Notes
- I like to eat Mom's fried chicken by dipping it into a small side dish of sea salt. I'm currently working on a bottle of rosemary salt that is super fragrant and really brings out the chicken's juiciness with each bite.
- Add any other spices you'd like to this basic recipe. This is just a starting template for you to refer to so you get a nice thick batter around the chicken. But this plain and simple recipe still rocks!
Tried this recipe?Let us know how it was!