In my opinion the best fried chicken I have ever had. My fiance told me it's better than his own mother's!!! LOVE IT! I have a little "Fry Daddy" fryer that I use to fry the chicken, but you can use a frying pan as well.
- To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
- In a shallow bowl, beat the eggs.
- Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
- In a large skillet, heat oil for frying.
- Fry coated chicken on each side for about 5 minutes.
- Cover skillet and cook on lower heat for about 10 minutes.
- Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
- **Chicken is done when no longer pink inside and juices run clear.**.
- Drain fried chicken on paper towels and keep warm in oven until ready to serve.
- In fryer, I heat to 350-400 degrees F.
- Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
- Eat with favorite dipping sauce or just crispy! ENJOY!
I just deep fried chicken for the first time ever and it was amazing!! I used boneless, skinless chicken breast that were pre blastfrozen, uncooked in a Tyson bag in the freezer section. I was not sure how things would go. I thawed the chicken naturally in the refrigerator then make the batter and dropped two of them at a time into my deep fryer set at 350. They turned golden brown after about 10 minutes. Drained the grease and they were beautiful! Cut into center and the meat was so moist tender. I highly recommend this recipe! Very happy with outcome!
The frying of chicken can take on many forms but I never heard of skinless fried chicken. Why bother! The dry mix is real good. I did 8 thighs in my electric skillet, covered @ 375 degrees. 13 min per side. When you double batter, sometimes the batter and mix will not stick to the chicken. Try preparing your chicken pieces and place in the freezer for 20 min then directly into the hot oil. I like peanut oil, it gives off no smoke @ 375 degrees. The dry mix really saves this recipe!
This is truly a fine recipe, but, but, but...<br/><br/>Fried chicken without the skin? I might use boneless, but NEVER skinless.<br/><br/>I really like the idea of pre-cooking the chicken meat somewhat. I've often had a problem with fried chicken that's perfect, except it's still pink inside. I usually nuke it to finish the internal cooking, but pre-cooking is pretty good thinking, too.<br/><br/>So I didn't use skinless/boneless. Any part of the chicken is fine, but I love thighs best, and breasts that are cooked to a turn are juicy and succulent, not dry. The best way to fry breasts is to cut them in half crosswise. That makes each roughly the size of a thigh or drumstick, so you can time the frying the same for all, except wings.<br/><br/>I also LOVE shoving goodies under the skins - pieces of garlic, scallion or mushroom, or a delicious paste of herbs, seasonings and butter.