Swiss Fried Chicken
- Ready In:
- 35mins
- Ingredients:
- 15
- Yields:
-
5 pieces
- Serves:
- 2-3
ingredients
- 5 chicken drumsticks
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 bay leaves
- 750 ml milk
-
For the coating
- 2 tablespoons white flour
- 1 teaspoon ground oregano
- 1 teaspoon chili powder
- 1 teaspoon ground sage
- 1 teaspoon dried basil
- 1 teaspoon dried marjoram
- 1 teaspoon ground black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 tablespoons aromat seasoning or 2 tablespoons of msg and some onion powder
directions
- Put milk, chicken, 1 tsp chili powder, 1 tsp paprika, and the bay leaves in a saucepan. Select your saucepan so that the chicken is covered.
- Bring the milk to a boil and simmer the chicken pieces for 8 minutes in the milk.
- Remove the saucepan from the heat and let sit for 30 minutes (this is the secret to the best chicken).
- Mix all coating ingredients together and put in a paper bag.
- Take chicken from milk, add to bag, and shake well to coat the chicken with the coating. Save the bag and coating mix. Save 1 cup milk. The remaining milk makes an excellent base for spicy cream of chicken soup!
- Place chicken on plate and refrigerate for at least 25 minutes - an hour is better. You may leave this step out if pressed for time, but it ensures a thicker, more consistent coating on the chicken - less falls off in the frying pan.
- Heat about 3 cm (1 inch) of oil in a large iron skillet - stove should be medium hot.
- Remove chicken from refrigerator, dip each piece in milk and recoat in the bag as done the first time.
- Place chicken in hot skillet and fry for 20 minutes, turning once.
- Drain on brown paper or a clean kitchen towel and serve!
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