Easiest Way to Prepare Yummy Fried Chicken: The PERFECT breading

Delicious, fresh and tasty.

Fried Chicken: The PERFECT breading. Combine KFC's secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain.

Fried Chicken: The PERFECT breading Don't get fancy with the breading. I've seen all kinds of fried chicken tips over the years that recommend bread crumbs, beer batter and even cornflakes as the coating. In my experience, plain old flour works best. You can have Fried Chicken: The PERFECT breading using 9 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Fried Chicken: The PERFECT breading

  1. You need 8 of Chicken Tenders.
  2. You need 4 of eggs.
  3. Prepare 1 tbsp of cayenne pepper.
  4. Prepare 1 tbsp of salt.
  5. Prepare 2 cup of flour.
  6. It's 1 tbsp of black pepper.
  7. You need 1 cup of corn starch.
  8. You need 1 tbsp of salt.
  9. It's 1 quart of oil (I used canola).

It not only adheres well to the chicken, but it fries up golden brown and crispy every time. Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture. Drop two pieces of dipped chicken in the bag at one time. Place on wire rack to rest.

Fried Chicken: The PERFECT breading step by step

  1. Whisk together the eggs, heavy cream, cayenne, salt and black pepper in a bowl.
  2. Place chicken in the bowl and make sure it's completely submerged. Place in the fridge for 1-2 hours. Take out 30-45 minutes before you want to cook it so it can cool to room temp (makes the skin stay better).
  3. In another LARGE bowl. Combine the flour, cornstarch and 1 tablespoon of salt.
  4. Remove the chicken from the dredge and place into the flour mix. Toss around, remove and place on wire rack. LEAVE for 20 minutes! This is also crucial in keeping the skin on..
  5. Meanwhile... heat up the oil! Pour oil into large pot (you can use smaller if you want, but I like to avoid splatter all over my stove top) Turn up the heat! I hiiiighly recommend an oil thermometer.. that way you can make sure the temp stays 375..
  6. When ready. I placed the chicken on a wire spoon and lowered into the fryer. Fully submerged 3-4 minutes depending on the thickness of the chicken. Mine varied but was half way between those for the most part. Fry them until they're a golden brown and look DELICIOUS. Also, you can cut into them and see if it's cooked through, skin will stay where it's supposed to :).
  7. When chicken is done cooking, remove them and place on another wire rack (that is cleaned and doesn't have raw chicken juices!) or in a strainer. Don't place on paper towels, will increase sogginess. Waiting on some people? Stick these babies in the oven on LOW to keep warm. ENJOY!.
  8. want the sauce to go with it? that's coming next!.

It is normal though for the oil temperature to fluctuate while cooking. How long is fried chicken good for? Fried chicken is best when it is fresh and the skin is still crispy. In a pinch, you can skip the bringing-to-room-temp part. Then you might want to read the tips over on my post The Secret to Perfect Chicken Fried Steak.