There are many fried chicken recipes out there but this one puts KFC to shame!
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- 4 eggs
- 1 1/2 teaspoons salt
- 1/3 cup water
- 2 lbs chicken cut-up
- 1 sauce mixture
- 1 cup hot sauce (i use louisiana hot sauce, tabasco might be hotter)
- 1 seasoning blend
- 1 1/4 teaspoons fresh ground black pepper
- 1/4 teaspoon garlic powder
- 1 dredging mixture
- 1 tablespoon baking powder
- Carbohydrate 41.4478457825803 g
- Cholesterol 2283 mg
- Fat 84.1462359375 g
- Fiber 1.83734534152211 g
- Protein 109.660061093756 g
- Saturated Fat 25.265444875 g
- Serving Size 1 1 Serving (842g)
- Sodium 3216.03031293569 mg
- Sugar 39.6105004410582 g
- Trans Fat 11.4062558125 g
- Calories 1374 calories
Step-by-step
- Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
- For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
- Add hot sauce and whisk together well.
- Pour this mixture into a large plastic zip-top bag.
- For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Sprinkle chicken generously on both sides with seasoning blend.
- Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
- One piece at a time, roll chicken in flour mixture and drop into hot oil.
- Don't crowd chicken pieces--I cook about half the chicken at a time.
- Fry chicken until brown and crisp.
- Drain on paper toweling.
- Dark meat will take about 14 minutes, white meat about 10 minutes.
- Remember smaller pieces cook faster than the larger ones.
- You can check for doneness by piercing to the bone in the thickest part with a fork.
- If the juices run clear, it is done.
Standard ingredient lists provide quantities, but they rarely reveal how moisture management dictates the final crust. Patting the chicken completely dry before seasoning ensures the flour and egg wash adhere without clumping. Southern-style frying traditions rely on precise heat control to crisp the exterior while rendering the fat beneath the skin fully.
- Maintain the peanut oil at 350 degrees Fahrenheit using a clip-on deep-fry thermometer to prevent grease-heavy crusts.
- Fry dark meat pieces for approximately 14 minutes and white meat for about 10 minutes, adjusting for size variations.
- Pair this protein-heavy main with acid-driven sides like crisp coleslaw or vinegar-based potato salad to cut through the rich batter.
- Work in small batches to keep the oil temperature stable during the cooking process.
Balancing heavy fried foods with bright, acidic side dishes creates a cohesive meal without requiring expensive specialty ingredients. Proper drainage on paper towels keeps the crust shatteringly crisp until serving time.
