I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Milk Poached Fried Chicken
...in your mind.
Milk Poached Fried Chicken

Milk Poached Fried Chicken

Ingredients

  • 7 chicken legs - but you could use almost any chicken part
  • 3/4 cup milk
  • 3/4 cup water
  • 2 cloves garlic
  • Kosher salt & coarse ground black pepper
  • 1.5 cups flour
  • 1.5 cups panko breadcrumbs
  • 2 large eggs
  • 1 teaspoon each: kosher salt, black pepper, smoked paprika, granulated garlic , dried thyme, chili powder, dried parsley
  • Oil for fying

Directions

  1. Put chicken in a large pan (with a lid) and add the milk, water & garlic cloves - season with salt & pepper
  2. Heat on medium until beginning to simmer, cover with a lid
  3. Let bubble away 20 minutes, then flip over and simmer another 20 - put chicken on a plate to cool
  4. Put eggs in a medium bowl, the panko on a plate and the flour and all the seasons on another - mix so the flour and spices are combined
  5. Heat about 1 1/2 inches oil to 350 in a large pan
  6. Dredge the chicken first in the flour - coating it well, then dip in the egg to cover and finally coat really well with the panko
  7. Fry the chicken a couple minutes (flipping over halfway) or until golden brown and beautiful
  8. Be happy
Milk Poached Fried Chicken

Milk Poached Fried Chicken

Ingredients

  • 7 chicken legs - but you could use almost any chicken part
  • 3/4 cup milk
  • 3/4 cup water
  • 2 cloves garlic
  • Kosher salt & coarse ground black pepper
  • 1.5 cups flour
  • 1.5 cups panko breadcrumbs
  • 2 large eggs
  • 1 teaspoon each: kosher salt, black pepper, smoked paprika, granulated garlic , dried thyme, chili powder, dried parsley
  • Oil for fying

Directions

  1. Put chicken in a large pan (with a lid) and add the milk, water & garlic cloves - season with salt & pepper
  2. Heat on medium until beginning to simmer, cover with a lid
  3. Let bubble away 20 minutes, then flip over and simmer another 20 - put chicken on a plate to cool
  4. Put eggs in a medium bowl, the panko on a plate and the flour and all the seasons on another - mix so the flour and spices are combined
  5. Heat about 1 1/2 inches oil to 350 in a large pan
  6. Dredge the chicken first in the flour - coating it well, then dip in the egg to cover and finally coat really well with the panko
  7. Fry the chicken a couple minutes (flipping over halfway) or until golden brown and beautiful
  8. Be happy