I found this recipe by looking online for the ultimate fried chicken breading. I think I have found the holy grail of fried chicken breading/batter. This recipe reminds me of KFC, but probably better than anything KFC can make.
I love the fact that I know what is going in the recipe and how it is cooked. I have now used it several times, and just love it. Honestly, it’s the best recipe ever!!
I have had so many questions about this recipe that I thought I would address as many as I can think of. If you have any other questions please let me know:
What kind of oil do you use for frying?
I use to fry the chicken I use vegetable oil normally Crisco.
How many pieces of chicken does this recipe make?
My best answer would be it’s going to vary. It will depend on the size of the pieces and if you are using boneless or bone in. It’s also going to vary on what pieces you are using. I can normally get 6-8 pieces that are about 6-8 ounces each. I use boneless skinless chicken breast but you can use anything. I have used both but prefer boneless.
How long do you cook the chicken?
Again this will vary. I use a meat thermometer and wait for it to reach 165 degrees I never take a chance and go by just looks alone. You can have a beautiful golden crust that was fried too quickly and have a raw center. You don’t want that. I don’t trust chicken that much.
What temperature do you cook the oil?
I heat the oil to 350-365 degrees. You will want to watch your oil and change the heat levels up and down during the process and try to maintain 365 degrees. I recommend a thermometer that will attach to the side of your pain so that you can see the temperature at all times.
How do you get the chicken juicy?
I prefer to cook the chicken with a lid on it this seems to help retain the moisture.
Can I marinate the chicken ahead of time?
Yes, I highly recommend it. It’s fantastic marinated in pickle brine or butter milk for 12 hours.
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