A wonderful lady from the South taught me how to make this Skinless Fried chicken. Actually, she had the patience to thoroughly clean the skin on tons of chicken before she began the recipe. I am lacking in such patience. I use Anne’s method of seasoning, flouring and frying the chicken; but I order my chicken skinned. The coating becomes the skin and crust-all in one. While some people will miss the skin, I enjoy knowing that there is no possibility for any skin to be left unpleasantly unfried. The coating is always fried, crisp and delicious! Enjoy!
Skinless Fried Chicken
By November 7, 2013Published:
- 24 Pieces
- 60 mins
- 3 Frying Chickens Cut into joints
- 3 Eggs
- 2-3 Tablespoons Seasoning Salt I use Lowery's*
- 3 Tablespoons Water
- 2 Cups Flour
- Vegetable Oil
- 2 Large Mixing Bowls
- 1 Long-Handled Tongs
- slotted cooling racks
- Beat eggs with water and seasoning salt in mixing bowl.
- Clean chicken thoroughly. Remove any fat or bone chips that have been left on chicken. Often, the butcher doesn’t take the time to skin the wings. The best way I’ve found to do it is to just grab the skin with a paper towel and pull. Most of the skin can be removed this way. Add chicken to beaten eggs and mix well. (If you have the time, let the chicken sit in the eggs and salt, covered with waxed paper, for about an hour in the refrigerator.)
- Pour about one cup of flour into another large mixing bowl. Remove two or three pieces of chicken from egg mixture and place on top of the flour. Sprinkle more flour on top of the chicken. Continue this process until all the chicken has been layered in the bowl with flour in between each layer. Pour remaining egg mixture over chicken and (with wet hands) mix all the chicken together. The chicken will be very moist and sticky. Chill for at least 30 minutes in the refrigerator to allow coating to set.
- Pour about two inches of oil into skillet. Heat over medium- high flame until oil is very hot. You can test the heat of the oil by dropping a bread cube into the pan. If it browns right away, the oil is hot enough for the chicken. Carefully, using a long handled tongs, place three or four pieces of chicken in the hot oil. Do not overcrowd the pan.
- Fry chicken for about ten minutes on each side until chicken is tender and golden brown. After you brown the chicken on the second side, reduce heat and cover frying pan. Steam chicken five or six minutes. Carefully remove cover (the oil will be sizzling and the steam will come rushing out). Raise heat again, and turn chicken to be sure it is well browned. If you are nervous about the breasts being cooked through, make a small slit with a sharp knife into the thickest part and test it.
- Remove chicken from oil and drain in a single layer on a rack so that any excess oil can drip through. Serve hot or at room temperature.
- Note: It’s hard to know for sure how much chicken to prepare. I count on at least two pieces of chicken per person if the pieces are small. I don’t even use the wings in my count. To be on the safe side, order three chickens for eight people. If you are serving an additional main course, you can order only two chickens.
- *Use 2 tablespoons seasoning salt for small joints-3 tablespoons for large ones.