Here is a really easy tip to check the temp of your oil - if you place the tip of a wooden spoon in the oil, and little bubbles form around it, the oil is ready to go. Read More. Most helpful critical review Jenifer. Rating: 3 stars. We found the chicken to be very bland and definitely needed more salt. The dredging process worked very well for an crispy crunch, but I would say add salt to the flour mixture, perhaps a tablespoon for bigger flavor. Reviews: Most Helpful.
Good Foods. Ok, I have been searching a lot of different sites for a great friend chicken recipe and I finally found one. I think the overall mixture make for a great crunchy texture, but I found the flavor to be a bit bland without the use of the dip.
I believer a good friend chicken should not have to be dipped or chicken strips in my case I followed the recipe exactly including the beer, I used my favorite Icehouse anyways, I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor.
They are awesome to eat even without dip. Anyways, I wanted to leave my. This chicken is really good and easy to prepare.
Here is how I did it. I used legs and thighs which I removed the skin from. Heated the deep frier to degrees and fried the legs 10 minutes and the thighs I didn't think it was spicy but very chrispy. I tried this recipe after reading the reviews so I also doubled the spices, except for the black pepper. I also added a dash of tabasco to the wet ingredients. To boost the flavour of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of tabasco.
Chicken was flavourful and moist and the coating was crispy and delicious. How To Make Fried Chicken Gather your ingredients and—just as importantly—all of your deep frying tools. FYI: a deep-fry thermometer is the same as a candy thermometer. A good amount of oil we used canola, but peanut is acceptable as well A good heavy bottom, indestructible, easy to clean stock pot. What temperature does the oil need to be at to fry chicken?
That means not overcrowding the pan—just fry a few pieces of chicken at a time—and making sure to bring the oil back up to temperature at the end of each batch before starting a new one. How long to deep fry chicken thighs? Both the dry flour mixture and the buttermilk-based egg batter for our fried chicken batter are spiced with: Garlic powder Cayenne pepper Salt Ground black pepper.
What Goes With Fried Chicken? Get Frying! Print Recipe Pin Recipe. Method To make the dry mixture use a fork to mix together the flour, garlic powder, cayenne pepper, salt and pepper in a large shallow bowl. Set aside. These were great fingers. Really good! They were crispy outside and juicy inside.
I don't have a deep fryer, so did them on top of the stove in hot oil. No problem! And the dipping sauce was a wonderful complement. I have always loved fried chicken tenders and this is the perfect recipe!!! I also use a mesh splatter cover on my skillet - by the way I have made these 3 times now. They are a little time consuming but worth it.
If previous posts didn't care for these, they either didn't follow the recipe exactly OR didn't make the accompanying sauce! Alone, I'll admit these are just so-so but the sauce is yummy - and in addition, the leftover sauce is good spread on sandwiches. I did add a bit of garlic powder to the breading as some had mentioned and about 1 T. Italian dressing to the egg mixture. Also, I don't have a deep fryer so had to fry in a skillet but didn't seem to make a difference. These are good leftovers as well and my boyfriend likes to add them to his salads.
Yummy 5 stars from me but don't forget the sauce! Would use again. Carol Whittington-Washington. I love this recipe! Gather the ingredients. If you will be frying in batches, line a large baking sheet with foil and top with a cooling rack. Sprinkle the chicken breasts with salt and freshly ground black pepper to taste. Shake or stir to blend. Place the chicken pieces in the flour mixture and shake or mix gently until all chicken pieces are well coated. Place the chicken on a rimmed baking dish or large platter, cover, and refrigerate for 2 to 4 hours.
Bring the chicken to room temperature. Add the chicken pieces to the hot oil. If using bone-in chicken breasts which are heavier than boneless ease them into the oil to prevent spills and splashes.
When the chicken is hot and browning well, reduce the heat to medium-low. Continue cooking for 4 to 6 minutes on each side, or until well browned and the inner juices run clear when pierced with a fork. Bone-in chicken breasts will take twice as long, between 8 and 12 minutes per side. If cooking in batches, remove the fried chicken pieces, place them on the cooling rack on the prepared pan, and tent loosely with foil.
Fry the remaining chicken. Serve with your favorite sides and enjoy. For a flavorful and herbed fried chicken, add more seasonings to the flour. Use dry basil, oregano, smoked paprika, savory, marjoram, or an Italian seasoning blend. For a spicy kick, try adding Cajun seasoning, or for a different flavor profile, use adobo seasoning.
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