Best-Ever Fried Chicken

Family reunions and neighborly gatherings will never be te same.when you serve this crispy, juicy and perfectly seasoned chicken. I grew up on a farm and every year when it was time to bale hay, my dad would hire hired hands to help. The crew looked forward to it - they knew they’d be treated to my Mom’s fried chicken!

1 3/4 cups all-purpose flour

1 Tbsp. dried thyme

1 Tbsp. paprika

1 tsp. salt

2 tsp. garlic powder

1 tsp. black pepper

1 large egg

1/3 cup whole milk

2 Tbsp. lemon juice

1 broiler/fryer chicken (3 to 4 lbs.), cut up

vegetable oil for deep-fat frying

Cut chicken into standard 6 to 8 pieces if not cut up: wings, legs, breasts & thighs.

In a shallow bowl, mix the first six ingredients: thyme, paprika, salt, garlic powder and black pepper. Blend together with a whisk.

In a separate shallow bowl, whisk egg, milk and lemon juice until blended.

Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, ten again in flour mixture.

In an electric skillet or deep fryer, heat oil to 375 degrees Fahrenheit. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear.

Use meat thermometer to test internal temperature of chicken which should be minimum of 165 degrees Fahrenheit.

Once desired temperature is reached, drain chicken on paper towels.

Fried chicken serves 4 and can be served with zesty ranch sauce, honey or your favorite barbecue sauce.