Great Recipe! If you have trouble frying (raw on the inside, burnt on the outside)use Wesson oil. It keeps good heat and will cook it through, without burning the outside. I keep turning the pieces every few minutes through out the process instead of letting it cook on low for 10 minutes.
Try This Recipe!!! This is the best fried chicken recipe ever! With simple ingredients, the chicken turns out golden brown and crunchy. And it works great on all pieces of chicken, drumsticks included! Just a tip: works well if you let the chicken sit for a couple minutes before re-flouring:-)
This chicken was out of this world! It was cooked to perfection, batter was so tasty! My husband RAVED about it! I will definitely use it again.
Note-I let the chicken sit in the batter the first time for 10 min before dipping it a second time. The batter really does stick VERY WELL! AWESOME!
We have tried a lot of fried chicken recipes, but this one is the best. The coating is wonderful and very tasty. I did soak the chicken (I used split breasts) in salt water for about 1 hour to make the chicken moist and to put some flavor into the chicken. Definitely make sure you use garlic powder and not garlic salt, as it would definitely make the chicken too salty as a previous reviewer discovered.
This chicken was really nice and crisp the first time you fry it before covering it. The next time I make it after frying, I would bake it in the oven while preparing the rest of the dinner for about 1/2 hour at 325-350 and it should be done.
IF YOU HAD MORE STARS I WOULD GIVE IT MORE. IT WAS JUST DELICIOUS. I DIDN'T HAVE SEASONED SALT SO JUST ADDED SALT, PAPRIKA & ONION POWDER. WOW - JUST LOVED IT.
THIS WAS THE BEST FRIED CHICKEN EVER!! I SCALED IT DOWN A BIT JUST TO FEED MOM AND ME... WE LOVED IT!! AWESOME AWESOME!! GREAT JOB SUE AND MILLIE! THE ONLY THING I HAVE TO SAY IS DON'T USE THIS ON DRUMSTICKS.. IT JUST SLIDES RIGHT OFF WHEN YOU TRY TO EAT IT... BEST IF USED ON BONELESS SKINLESS CHICKEN!!
This is a great base recipe for fried chicken! You can add other ingredients and play with the amounts of seasoned salt, garlic, and salt and pepper until you get the right combo for you. After the first flour-ing, I put the chicken pieces in the fridge for at least 30 minutes. Then I egg, re-flour, and fridge again for another 30 minutes. I find this helps keep the coating on even better.
I made "boneless chicken wings" (a la Buffalo Wild Wings) using this recipe (chicken breasts cut into chunks and coated in sauce after they're fried) and they were amazing. Better than BW3s. I coated the pieces as the recipe calls for and then I deep fried them at 350. Because I was just testing I used one chicken breast one egg one cup of flour 2 TB of seasoned salt and 1 TB of garlic powder.
My daughter made this recipe and it was the best fried chicken I have had in our family, so she sent it to me. Now, I can make just about anything and it will come out near perfect, BUT, fried chicken I can never get right. I give MYSELF the one star. I don't like using chicken breast because I prefer the dark meat chicken best AND because I am trying to perfect my hand at REAL fried chicken using the thighs and leg portions.(Fried chicken breast cooks faster and so that is not where my challenge is) My chicken always comes out raw on the inside and almost burned and bitter tasting on the crust. I tried using a lower heat setting, but the chicken takes sooooo long to cook and then it still comes out either too greasy or just mushy on the outside. Oven bake after frying...yup, tried that too, better, but still there has got to be a way to make fried chicken without having to use two cooking methods and using the dark meat peices. I feel like I am one bad chef! But, if your a better fried chicken maker, this recipe won my taste buds and interest and I will keep trying to make it perfect.
