Table of contents
Ever dreamed of chicken so tender it practically melts in your mouth, then gets a beautifully crisp, golden-brown crust? Well, stop dreaming and start cooking! This recipe for Chicken Cooked in Milk then Fried is going to blow your mind with its ease and incredible results. Get ready to impress yourself and your family with this surprisingly simple and incredibly delicious dish.
Why You’ll Love It
- The chicken becomes unbelievably tender and juicy from cooking in milk, a technique that tenderizes even the toughest cuts.
- The subsequent frying creates a crispy, golden-brown crust that’s absolutely irresistible.
- It’s surprisingly easy to make, requiring minimal hands-on time and everyday ingredients.
- This dish is perfect for a weeknight dinner but impressive enough to serve to guests at a dinner party.
- It’s a great base for different flavors; the milk-braised chicken acts as a blank canvas, pairing wonderfully with various spices and toppings.
What Makes This Recipe Unique?
The secret to this recipe lies in the unique process of braising the chicken in milk before frying. This braising not only tenderizes the meat but also imparts a subtle sweetness and richness that you won’t find in standard fried chicken recipes. The milk creates a velvety sauce that subtly flavors the chicken and helps it retain moisture, making it incredibly juicy even after frying.
Ingredient List
- 6 pieces of bone-in, skin-on chicken (thighs, drumsticks, or a mix)
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 1/4 cup vegetable oil, for frying
- Salt: Used to season the chicken and enhance the flavor in the braising process.
- Whole milk: It is used for braising which tenderizes and flavors the chicken.
Step-by-Step Instructions
- In a large skillet or Dutch oven, place the chicken pieces in a single layer.
- Pour the milk over the chicken, ensuring it’s mostly submerged.
- Add the salt, pepper, and garlic powder.
- Bring the milk to a gentle simmer over medium heat. Do not let it boil.
- Reduce heat to low, cover the skillet, and let the chicken simmer for 30 minutes, or until it’s very tender.
- Remove the chicken from the skillet and let it cool slightly (about 10 minutes). Discard the milk.
- Place the flour in a shallow dish. dredge each piece of chicken in the flour until lightly coated.
- Heat the vegetable oil in the same skillet over medium-high heat.
- Carefully add the chicken pieces to the hot oil and fry, turning occasionally, for about 8-10 minutes or until golden brown and crispy.
- Remove the chicken from the skillet and place on a wire rack to drain any excess oil.
- Serve hot and enjoy!
Optional Toppings/Variations
You can take this recipe to another level by adding various toppings or making slight variations:
- Lemon Zest and Herbs: Add fresh lemon zest and finely chopped herbs (parsley, thyme, or chives) for a burst of freshness. Sprinkle over the fried chicken immediately before serving.
- Hot Honey Drizzle: Drizzle the fried chicken with a touch of hot honey for a sweet and spicy kick.
Expert Tips
- Don’t let the milk boil. Keep it at a gentle simmer to prevent scorching and curdling.
- Ensure the chicken is cooked through in the milk before frying. This ensures that it’s tender and juicy.
- Do not overcrowd the skillet when frying. This can lower the oil temperature and lead to soggy chicken. Fry in batches if needed.
- Let the chicken rest on a wire rack after frying to keep the bottom crispy.
- Adjust seasonings according to your taste preferences. Feel free to add other spices like paprika or cayenne pepper.
Frequently Asked Questions (FAQs)
- Q: Can I use other types of milk?
A: While whole milk works best for its fat content and flavor, you can use 2% milk but it may not yield the same richness.
- Q: Can I make this recipe ahead of time?
A: Yes, you can braise the chicken ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply fry it to golden perfection.
- Q: Can I use boneless chicken?
A: Yes, you can use boneless, skinless chicken but the braising time may need to be reduced by 10-15 minutes.
- Q: What can I use instead of all-purpose flour?
A: You can substitute it with cornstarch for a gluten-free option, but it may not be as crispy as all-purpose flour.
- Q: How do I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or an air fryer to maintain their crispiness.
Variations and Customization Options
This recipe is very versatile, here are some ways you can personalize it:
- Spicy Chicken: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture for a spicy kick.
- Herbed Chicken: Mix dried or fresh herbs like thyme, rosemary, or oregano into the flour mixture for a more aromatic flavor.
- Buttermilk Brine: Brine the chicken in buttermilk before braising it in milk for extra tenderness and flavor.
Serving Suggestions
This Chicken Cooked in Milk then Fried is fantastic served on its own, but it pairs incredibly well with a variety of sides. Consider serving it with creamy mashed potatoes, roasted vegetables, a fresh green salad, or your favorite coleslaw. A drizzle of hot sauce or a squeeze of lemon can add a delightful final touch.
Conclusion
This recipe for Chicken Cooked in Milk then Fried is not just another fried chicken recipe; it’s a journey into tender, juicy, and flavorful perfection. The braising process makes the chicken incredibly succulent, and the frying adds a delightful crunch that will leave you craving more. Try it out, share your delicious creations with us, and don’t forget to subscribe to our newsletter for more mouthwatering recipes!
Related Recipes You’ll Love
Don’t forget to subscribe to our newsletter for more delicious recipes and baking tips delivered straight to your inbox!
