1. Put milk, chicken, 1 tsp chili powder, 1 tsp paprika, and the bay leaves in a saucepan. Select your saucepan so that the chicken is covered. 2. Bring the milk to a boil and simmer the chicken pieces for 8 minutes in the milk. 3. Remove the saucepan from the heat and let sit for 30 minutes (this is the secret to the best chicken). 4. Mix all coating ingredients together and put in a paper bag. 5. Take chicken from milk, add to bag, and shake well to coat the chicken with the coating. Save the bag and coating mix. Save 1 cup milk. The remaining milk makes an excellent base for spicy cream of chicken soup! 6. Place chicken on plate and refrigerate for at least 25 minutes - an hour is better. You may leave this step out if pressed for time, but it ensures a thicker, more consistent coating on the chicken - less falls off in the frying pan. 7. Heat about 3 cm (1 inch) of oil in a large iron skillet - stove should be medium hot. 8. Remove chicken from refrigerator, dip each piece in milk and recoat in the bag as done the first time. 9. Place chicken in hot skillet and fry for 20 minutes, turning once. 10. Drain on brown paper or a clean kitchen towel and serve! ---------------------------------------------------------------------------
Nutrition
Ingredients
