35 Minute Easy Fried Chicken

Ingredients milk vinegar egg all purpose flour salt and black pepper paprika crushed saltine crackers bone-in chicken thighs and/or legs Vegetable oil for frying bacon grease (optional - for flavor)

In a zipper baggie, mix together the milk and vinegar. Put the chicken pieces into the baggie and place it into the refrigerator. Let chill for 5 minutes or up to 2 hours if you have the time. Leave the chicken in the bag and pour the buttermilk into a shallow bowl. Whisk in the egg.

In a deep fryer, add oil until it is about 3 inches deep. Add in the bacon grease if you have some (you can see mine at the bottom of the fryer). Turn the heat dial to 375 F and let it preheat until it reaches the desired temperature.

In another container or bowl, add the flour, salt, pepper, crushed crackers, and paprika. Stir to combine.

Lightly coat the first piece of chicken in the flour mixture.

Pour the buttermilk mixture into a shallow dish. Dip the chicken in the egg and buttermilk mixture.

Then coat the chicken in the seasoned flour mixture again. Repeat with the rest of the chicken pieces.

Place all the coated pieces in a gallon-size zip baggie along with the leftover flour, and shake until evenly coated. Let sit inside the bag while the oil finishes heating up.

Carefully add each of the chicken pieces to the hot oil. Deep fry until cooked through, about 17 – 20 minutes. Flip it over halfway through.

Use a meat thermometer in the thickest part of the chicken to check for an internal temperature of 165 degrees F. Drain the chicken on a paper towel-lined dish or on a wire rack over a paper towel-lined dish. Serve and enjoy!

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