We just got back from a trip to Chicago two weeks ago and we used Savuers' 2007 issue of the best of Chicago to pick our restaurants. We went to Izola's for lunch. I had the fried chicken and my husband had the fried pork chops. The food was excellent - the batter amazing. Tonight we made the fried chicken - not quite as amazing as having it at Izola's but still very good. At Izola's, the batter is very salty. My version this evening lacked that punch. Would def make again, but add more salt - not quite as salty as Izola's but it needs some.
Izola's Fried Chicken
Izola White's recipe for this classic Southern dish is straightforward and produces crispy, succulent results.
2 cups milk
2 eggs
3 cups flour
1 tbsp. garlic powder
Salt and freshly ground black pepper
Canola oil
2 3 1⁄2-lb. chickens, cut into 16 pieces
2 eggs
3 cups flour
1 tbsp. garlic powder
Salt and freshly ground black pepper
Canola oil
2 3 1⁄2-lb. chickens, cut into 16 pieces
1. Whisk together milk and eggs in a wide deep dish; set aside. Whisk together flour, garlic powder, and salt and freshly ground pepper to taste in a second dish; set aside. Pour oil into a large cast-iron skillet to a depth of 1"; heat over medium to medium-high heat until oil registers 350° on a deep-fry thermometer.
2. Working in batches, season chicken with salt and freshly ground black pepper to taste; coat in milk–egg mixture. Coat chicken well in flour mixture, shake off any excess, and fry, turning once, until deep golden brown and cooked through, about 10–15 minutes per batch. Transfer to a paper towel–lined plate. Serve at once.
SERVES 4 – 6
Ratings & Reviews (1)
Izola's Fried Chicken
Reviewed by Xochitl on
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We just got back from a trip to Chicago two weeks ago and we used Savuers' 2007 issue of the best of Chicago to pick our restaurants. We went to Izola's for lunch. I had the fried chicken and my husband had the fried pork chops. The food was excellent - the batter amazing. Tonight we made the fried chicken - not quite as amazing as having it at Izola's but still very good. At Izola's, the batter is very salty. My version this evening lacked that punch. Would def make again, but add more salt - not quite as salty as Izola's but it needs some.
Rating:
