Ingredients
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1
-
2
-
1
-
1
-
1/2
-
1/4
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Betty’s Derby Fried Chicken, I don’t know who Betty is, but this is the best fried chicken recipe I have ever used. I’ve been using this recipe since 1990 when I found it in The Dallas Morning News food section., When I first made this recipe back in May of 2008, used boneless skinless chicken breasts. But I made this again on 10/16/10 using bone-in chicken legs. The amount of seasonings were doubled, but the amount of flour remained at 1 cup.As soon as it was cool enough to eat, I did a “Quality Taste Test”. If any of you are planning on making this recipe PLEASE use bone-in chicken. It’s makes all the difference :.Thanks again for posting and, ” Keep Smiling :OP on May 18th 2008:I made this on 5/18/08 as part of mine and SO’s dinner.Except for using boneless skinless chicken breasts, I followed the recipe exactly as written.Since there wasn’t instructions on what temperature the chicken should be fried, I fried it on a medium to medium high heat.To me the crust had somewhat of a “doughy tasting texture”, but my SO said that was the way his mother made hers. If I do make this again, I’m just going to dip it in buttermilk/egg mixture then flour it, and fry.Thanks for posting and “Keep Smiling :”
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Steps
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1
Done
|
Combine First 6 Ingredients in Plastic Bag. |
|
2
Done
|
Shake It to Mix and Set Aside. |
|
3
Done
|
in a Bowl, Combine Egg and Milk; Mix Well. |
|
4
Done
|
Skin Chicken, If Desired. |
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5
Done
|
Put 2 or 3 Pieces of Chicken in Bag With Flour. |
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6
Done
|
Shake Well. |
|
7
Done
|
Dip Chicken in Egg Mixture, Return to Bag and Shake Again. |
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8
Done
|
Repeat With Remaining Chicken. |
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9
Done
|
Heat 1 Inch of Oil in a Large Skillet. |
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10
Done
|
Add Chicken and Fry 15 Minutes or Until Golden Brown, Turning to Brown Both Sides. |
