Double-Dipped Fried Chicken

My recipe for fried chicken is a first effort. I pulled it from Paula Deen's recipe on www.foodnetwork.com and made a couple changes.

• 2 chicken breasts with rib meat and bones
  
• Salt and pepper
• Cayenne pepper
• If you like it hot, some red pepper flakes
  
• 2 cups all-purpose flour
• 3 eggs
• 1/3 cup milk
  
• 3/4 vegetable oil, 1/4 bacon grease for frying

Directions

Cut the chicken breasts in half, keeping the bone on, so that you have 2 pieces, each the size of a fist, from each. Liberally sprinkle with a mixture of salt, pepper, and cayenne pepper. Watch the salt, since bacon grease is salty.

Place the flour in a plastic kitchen storage bag. Beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate for about 10 minutes. Then, dip the chicken in the egg wash again, and into the flour again. Let sit again while you heat the oil.

Heat the oil: Put some bacon grease, I used about 1/2 cup, into a deep frying pan. Pour enough vegetable oil into the pan to come only about halfway up the sides. Turn the heat to medium; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place 2 pieces of chicken into the hot oil. Allow to cook on the meat side about 10 minutes, and on the bone side about 7 minutes, until brown and crispy. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

I served it with Bisquick biscuits and broccolini.

Review: Bryan says it is very flavorful and crunchy! He said it was better than he expected for fried chicken.