Ingredients
Peanut oil, for frying
4 cups flour
Kosher salt and freshly ground black pepper, to taste
2 3-4 lb. whole chickens, cut into quarters
2 cups milk
2 eggs
Preparation
Pour oil into an 8-qt. Dutch oven to a depth of 3″, and heat over medium-high heat until a deep-fry thermometer reads 325°. Place flour in a large bowl, season with salt and pepper, and set aside. Season chicken all over with salt and pepper. Whisk milk and eggs in a large bowl, and, working in batches, dip chicken quarters in milk mixture, then dredge in flour, shaking off excess. Place in oil and fry, turning occasionally, until chicken is cooked through and dark brown, 15 minutes for white meat, 20 minutes for dark meat. Drain on paper towels and let cool for 5 minutes before serving.
