I have a chicken breast sitting in the fridge and I have a desire to make fried chicken. The only problem is that I have never made fried chicken before. I think that I have everything that would possibly be needed for some good eats, but I just don’t know how to put it all together. So kind Dopers, please help me enjoy some fried chicken.
Thanks.
You are going to need more chicken. 
Well, I figure that I’d be better off if I tested any methods on a small, very small, batch rather than take a risk and ruining a whole fryer.
Dip the chicken in a thin mixture of milk and beaten egg. Then dip it in seasoned flour (plenty of pepper, salt, a little paprika, and whatever else strikes your fancy). Set it aside for a few moments, then re-dip in both the milk mixture and the flour mixture.
Put about 2" of oil in a large skillet and heat it. Brown the chicken on one side, and then brown it on the other side. After you’ve browned it on both sides, cover it and let it cook for a few minutes. Turn it, etc., until your chicken is done.
You can oven-fry it with less oil, and it tastes just as good. Do the same dipping process; brown the chicken on both sides in just a small amount of oil. Then put the chicken and the oil in a baking dish and bake it until done.
Full egg, whites and yolks?
I always use just one whole egg, slightly beaten, with enough milk to be somewhat thinnish.
In the way of my ancestors, I personally always oven-fry, and only dredge the chicken in flour, salt, paprika and pepper (or seasoned salt). If you oven fry, it’s better with butter; if you go stovetop, try half butter half oil. You won’t regret it (well maybe your arteries will).
Crap. IT turns out that both my milk and eggs ‘expired’ around Feb.1. This will have to wait until tomorrow when I can get to the store.
Cayenne is good in the flour along with the other stuff mentioned.
Over spice the flour. More than you might think. A chicken breast is probably best cut up in to strips and fried.
Is there any advantage to mixing corn starch with regular flour?
I’ve never thought so. I like my chicken spicy, so I always add cayenne to the flour. It will always take longer to fry than you think. Be patient. Good chicken isn’t hurried. Buy buttermilk.
No it doesn’t. If you fry hot enough, it will kill off any bacteria or botulism that you may have growing on your six week out of date food. Hell, at that age, you can probably tell the egg to turn over the chicken itself.
Alternatively, instead of the half butter-half oil mixture, you can use butter flavor Crisco. MMMmmmmmm. . . .
Second that. In fact, since you have more time, soak the chicked in the buttermilk overnight (refrigerated), then drain off the excess, roll in flour, etc. Most tender, juicy fried chicken ever.
Well the eggs are probably fine.
But six weeks past milk? It’s probably solid by now.
I can’t see botulism here, but if there were, cooking won’t kill the toxin, which is what kills you.