Instructions:
- Prepare the Chicken: Begin by washing and thoroughly drying the chicken pieces with paper towels. Once dry, season the chicken lightly with salt and pepper to enhance its natural flavor.
- Cook the Chicken Partially: Place the chicken pieces in a large pot and fill it with enough water to cover the chicken halfway. Place the pot over low heat and cook the chicken for 10 minutes with the lid on. This will help partially cook the chicken, ensuring it remains juicy inside after frying.
- Prepare the Coating: While the chicken is cooking, prepare the coating mixture. In the first bowl, combine the 2 cups of flour, 5 tablespoons of cornstarch, 1 tablespoon of minced garlic, and 1 tablespoon of chicken seasoning. Stir these ingredients well to evenly distribute the seasonings. In the second bowl, mix together the 2 beaten eggs, 1 cup of evaporated milk, 1 tablespoon of mustard, and a pinch of salt and pepper. Whisk until smooth and well combined.
- Coat the Chicken: Once the chicken has been partially cooked, remove it from the pot and dry it thoroughly. Dredge each piece of chicken first in the flour mixture, then dip it into the egg mixture, and return it to the flour mixture for a second coating. Ensure each piece is well coated with the flour mixture, and then place the chicken in the refrigerator for a couple of minutes to allow the coating to set.
- Heat the Oil: While the chicken is resting, heat enough oil in a stockpot or large skillet to submerge the chicken pieces. Use medium heat to bring the oil to the right temperature. The oil should be hot, but not smoking, to prevent burning the chicken.
- Fry the Chicken: Once the oil is ready, remove the chicken from the refrigerator and carefully place 2 to 3 pieces into the hot oil. Fry the chicken, turning occasionally, until it is golden brown and crispy on all sides, about 10-12 minutes. Be sure not to overcrowd the pan to allow the chicken to cook evenly and maintain its crispy exterior.
- Drain the Chicken: Once fried, remove the chicken from the oil and place it on a plate lined with absorbent paper to remove any excess oil. This will keep the chicken crispy while also ensuring it’s not greasy.
Notes:
