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
- 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.
- 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.