Recipe Crispy Fried Chicken

Eating processed dishes from chicken may be familiar to you and your family. You may have eaten this dish often at restaurants or restaurants. However, from the menu you continually eat this dish outside, some can eat crispy fried chicken you can make at home so your family can prepare easy-to-make dishes of your own.

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame.  If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken.  If you’ve ever wanted to make your own fried chicken, now is the time to try!

Recipe and How to Make Crispy Fried Chicken that is Soft, Delicious and Delicious

Ingredients

• 1-2 pounds chicken tenders or 2 large boneless skinless chicken breasts sliced into 1-inch thick strips
• 1 1/2 cups all purpose flour
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1 egg beaten with 2 tablespoons water
• vegetable oil for frying

Instructions

1. Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
2. In a large bowl, mix the flour, salt and pepper.
3. In another large bowl, beat the egg and water
4. Dredge the chicken in the flour, coating well. Shake off excess flour and dip in the egg, the back in the flour.
5. Set the chicken to the side to rest for about 5 minutes. (This helps the coating stick better)
6. Check your oil temperature with a candy thermometer if necessary (you should be around 365-375 degrees) or drop in a little bit of flour--if it sizzles immediately, you can add one piece of chicken.
7. If the chicken sizzles, add about 5 pieces at a time and cook until golden brown on that side--about 8 to 10 minutes or so.
8. Turn, and repeat until all brown.
9. Cook the rest of the chicken in batches.
10. Transfer to a paper towel lined plate and sprinkle with a little more salt if needed.

NutritionCalories: 499kcal

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