In a different bowl, mix 1 1/3 cups flour, ¼ teaspoon pepper, the eggs, and beer. Prep the chicken by seasoning each side with salt, then dip it in the egg before dragging it through the flour.
Fill the deep fryer half full of oil to heat to 350 degrees. Mix the chicken with the buttermilk, salt, pepper, and hot sauce (if you decide to use it), and refrigerate for at least 4 hours.
Mix paprika with flour in a bowl, then remove chicken from fridge. Fill half of the deep fryer with canola oil heated to 365 degrees.
Heat up your fryer to 350 degrees, and place chicken into batter to coat evenly. Fry chicken, maintaining the oil temp of 300-325 degrees.
Cook until it’s a deep golden brown or the meat registers at 160 or 175 degrees, which takes 12-25 minutes. Combine garlic, ginger, soy sauce, and vinegar into a bowl.
In a bowl, combine 2 2/3 cups flour, garlic salt, paprika, 2.5 teaspoons pepper, and poultry seasoning. In another bowl, whisk eggs and water, adding salt and the remaining flour and pepper.
-3 cups flour, ½ cup cornstarch, 1 tablespoon salt and paprika, 2 teaspoons garlic and onion powder, 1 teaspoon dried oregano, basil, white pepper, and cayenne pepper; plus 1 quart oil for mixture Combine buttermilk, hot sauce (if you use it), salt and pepper, then add in chicken.
Combine milk and eggs into a bowl; put the dry ingredients into a bag. Dip chicken into milk mixture first, before shaking around in bag to be coated in the dry ingredients.
Heat the oil to 350 degrees, frying a few pieces at a time for about 10 minutes. Heat oil to 360 degrees; run chicken through cornstarch mix, then into egg whites.
Place chicken into a large bowl, adding in garlic, onion, oyster sauce, black pepper, salt, seasoning mix, egg, and cornstarch. Take chicken and run through flour mix, shake off excess before dipping it into the egg.
In a separate pan, put sauce ingredients together and heat until it begins to bubble. Combine salt, mustard, and onion powders; coat chicken.
To brine chicken, put buttermilk, salt, garlic, and oregano into a plastic bag. Add chicken, cover and put into fridge for 4-8 hours.
When the oil’s ready, add in the chicken, cooking for 15 minutes. Repeat with remaining chicken, then serve with lime wedges and hot sauce.
Best-Ever Fried Chicken Recipe | Taste of Home Skip to main content Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever.
When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken.
1-3/4 cups all-purpose flour 1 tablespoon dried thyme 1 tablespoon paprika 2 teaspoons salt 2 teaspoons garlic powder 1 teaspoon pepper 1 large egg 1/3 cup whole milk 2 tablespoons lemon juice 1 broiler/ fryer chicken (3 to 4 pounds), cut up Oil for deep -fat frying In a separate shallow bowl, whisk egg, milk and lemon juice until blended.
06/24/2007 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.
11/12/2011 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 flavor of the chicken, I marinated it in buttermilk with garlic salt, poultry seasoning, and a dash of Tabasco. Chicken was flavorful and moist and the coating was crispy and delicious.
I added seasoned salt instead of regular salt added an extra tsp paprika and a tsp of chili powder 1/4 tsp cumin and I also used shortening to fry the chicken instead of vegetable oil. 09/16/2005 We recently made this recipe prior to a hurricane so that we would have something to eat after we lost power.
Several hours later even after sitting on the counter it was by far the most crispy chicken I have ever eaten! The spices were a little more salty than I like but it was still a great tasting treat.
The dredging process worked very well for a crispy crunch, but I would say add salt to the flour mixture, perhaps a tablespoon for bigger flavor.