Most Southern-style fried chicken recipes call for dipping the chicken in buttermilk then dredging in seasoned flour before it goes into the hot oil. The buttermilk is supposed to make it moist. I wondered what would happen if I soaked the chicken in milk overnight… Would the fried chicken be more moist than it would be if it were merely dipped in buttermilk? The answer is a resounding yes.
And to really maximize flavor, I used two kinds of milk — evaporated milk and coconut milk. Not only was the chicken super moist, it also had a sweet and creamy flavor that’s really hard to describe but is best experienced.
2-milk Fried Chicken
- 3 chicken leg quarters
- 2 tablespoon celery salt
- 1 teaspoon ground black pepper
- 1 teaspoon powdered mustard
- 1 teaspoon cayenne
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 cup evaporated milk
- 1 cup coconut milk
- 1/2 cup flour (you may need more or less depending on the size of your chicken pieces)
- 2 to 3 cup vegetable cooking oil for frying
Rinse the chicken well, drain then pat dry with a kitchen towel.
In a bowl, mix together the celery salt, black pepper, mustard, cayenne, garlic powder, onion powder and paprika. Rub the mixture well on the chicken working the rub into the meat and crevices.
Place the chicken in a shallow bowl in a single layer.
Stir together the evaporated milk and coconut milk. Pour over the chicken. Cover and let sit in the fridge for several hours or overnight. For best results, flip the chicken halfway through.
Heat the cooking oil in a frying pan or wok.
Drain the chicken; reserve the marinade.
Dredge each chicken quarter in flour, dip in the milk mixture than dredge again in flour.
Fry over medium heat for nine to twelve minutes (depending on the weight of the chicken quarters) then turn up the heat to high and fry for another two to three minutes to brown the coating well.
Drain the chicken and serve hot.