- chicken cut into 8 pcs. - 1- 4lb.
- whole milk - ½ c.
- all-purpose flour - 1 ½ c
- Roasted Garlic Sea Salt - 1 tbsp.
- freshly cracked black pepper - 1 tsp.
- solid vegetable shortening such as Crisco - 24oz
Pat the chicken pieces dry and line a baking sheet with wax paper.
In a large bowl, whisk the eggs with the milk. Add the chicken.
In another bowl, whisk the flour with the Roasted Garlic Sea Salt and black pepper.
Dredge the chicken in the seasoned flour and transfer to the baking sheet.
In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365F.
Add one piece of chicken and then slowly add remaining chicken (to help hold temperature) and fry over moderate heat, turning occasionally, until deeply golden brown and an instant read thermometer inserted the bone registers 170F; 20-25 minutes.
Drain the chicken on paper towels and serve right away.
Lighter dry roses, which have the minerality of white wines and the berry-fruit flavour red wines are terrific with fried foods like chicken