Deep-Frying Chicken

Chicken is the only bird that is commonly deep-fried. For frying, the chicken pieces should be small and of equal size—often, only the wings or drumsticks are used. Batter, or a coating of egg and breadcrumbs, may be used. In the southern United States milk replaces egg, with a mixture of flour and cornmeal instead of breadcrumbs giving a particularly dry, crunchy surface. The fat for frying may be oil (for lightness) or lard (for flavor). Creamed corn, broiled tomatoes, dumplings or biscuits are classic accompaniments, with thickened gravy served as well.