Ingredients
1 3 1/2 pound frying chicken, cut into pieces
1/3 cup flour
1/3 cup pancake flour
1 egg
1/8 cup milk
salt and pepper to taste
1 cup oil
1 medium onion sliced
2 to 3 cloves garlic, sliced in half
Preparation
Pull or cut off skin on chicken. Mix both flours in a plastic bag. Beat egg and milk together, add to chicken, mix well. Shake chicken a few pieces at a time in flour mixture until completely coated. Set aside.
Heat oil in a heavy skillet or dutch oven. Saute onion and garlic until lightly brown, remove. Add chicken to pan in a single layer and fry over medium heat until golden brown on all sides. It usually takes about 15-25 minutes for chicken parts to cook, depending on how large and thick each piece is. Legs and thighs take the longest to cook. Always raise the heat when adding a new batch to the oil, then lower heat after a few minutes. Place cooked chicken on paper towel to absorb excess oil. Keep warm on a large platter loosely covered with a piece of aluminnum foil until serving.
