1 egg Vegetable oil for deep frying
½ c milk A 3- to 3½-pound chicken, cut
1 c unsifted flour into 8 serving pieces
1 tsp double-acting baking powder 2 tsp paprika
1½ tsp salt
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In a deep bowl, beat the egg and milk lightly together with a wire whisk.
Combine the flour, baking powder and ½ tsp of the salt, and add them to the
egg mixture a few tablespoonfuls at a time, stirring gently after each
addition. Stir until the batter is smooth, but do not beat or overmix. Set
the batter aside at room temperature for about 30 minutes.Preheat the oven to its lowest setting. Then line a large shallow baking dish with a double thickness of paper towels and place it in the middle of the oven.
Pour vegetable oil into a deep fryer or large heavy saucepan to a depth of 2 to 3 inches and heat the oil until it reaches a temperature of 360° on a deep-frying thermometer.
Meanwhile, pat the pieces of chicken completely dry with paper towels and season them evenly on both sides with the paprika and the remaining teaspoon of salt.
Dip the chicken drumsticks and thighs into the batter, one at a time, and when they are thoroughly coated place them in a deep-frying basket. Lower the basket into the hot oil and deep-fry the chicken for 12 to 15 minutes, turning the drumsticks and thighs frequently with kitchen tongs so that they color richly and evenly.
To test for doneness, after 12 minutes lift a thigh out of the oil and pierce it deeply with the point of a small skewer or sharp knife. The juice that trickles out should be pale yellow; if it is still tinged with pink, deep-fry the chicken for 1 or 2 minutes longer. Transfer the drumsticks and thighs to the paper-lined dish to drain, and keep them warm in the oven.
Then dip the wings and breasts into the batter, place them in the deep-frying basket, and lower it into the oil. Fry the white-meat pieces for about 7 or 8 minutes, then drain them on the paper-lined dish.
Arrange the chicken attractively on a heated platter and serve at once. Serves 4.
