This is by far the absolute BEST recipe for fried chicken I have ever made, and eaten! If you follow the recipe, the breading is definitely KFC comparable, however….as a previous reviewer mentioned……the addition of oregano might help. The only thing I did different was add a few more seasonings in the flour mixture—- paprika, Goya seasoning, some lemon pepper, and some garlic/herb poultry seasoning. I feel bad for Jennifer, because obviously she did something wrong and missed out on the best fried chicken ever! I will NEVER make fried chicken any other way…… this recipe is delectable! (I didn’t have a deep fryer, so I used a regular 12 inch frying pan, and it turned out wonderful)
I love this recipe so much. The first time I tried it, something went wrong and it turned out pretty badly. But I love fried chicken and I had to try again. I have no idea what I did wrong that first time, but whenever I make it, it turns out wonderfully. So crunchy and so flavorful. Delicious!!
I have very picky eaters and this recipe was a hit. I used to work at a chicken place here when I was a teen & this was pretty close to how they made their chicken. I followed the instructions to the T & it came out awesome. Definitely a weekly staple in our family now.
To Make this Recipe You’Il Need the following ingredients:
Ingredients :
- 8 pieces of chicken, your choice breast, thighs, legs, etc.
- 1 C. milk
- 2 T. pickle juice
- 1 tsp. Tabasco sauce
- 1 egg, beaten
- 2 C. flour
- 1/2 tsp. paprika
- 1/2 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. ground sage
- 1/4 tsp. cayenne pepper
- 1/4 tsp. black pepper
- 1/4 tsp. salt
- 1/4 tsp. oregano
Directions :
Combine milk, egg, Tabasco and pickle juice.
Throw the chicken in with it and marinate for 1 hour in the fridge.
Combine all remaining ingredients in another bowl for dredging.
Now I used a deep fryer, but you can use an iron skillet and heat oil to 350 degrees.
Dredge the chicken in the flour, back to the mixture it was marinating in and then back into the flour.
Place on a cookie sheet and continue with the remaining pieces.
Let sit for 5 minutes before frying.
Place 2-3 pieces at the time in the fryer and cook for 7-8 minutes boneless or 10-12 bone in turning as you go. Just make sure the internal temp. is 160 degrees’.
You can heat the oven to 250 degrees and place the chicken on a cooling rack over a cookie sheet to stay warm and crisp while finishing up the rest.
