This recipe for deep fried chicken
is one I often use. Unlike a lot of deep-fried
chicken recipes, this one does NOT try to
be Kentucky Fried Chicken! (If you want the one
that DOES try to be KFC, click this link:
Fried Chicken Recipe.)
too spicy, yet tender and juicy, you'll be eating
this standard deep-fried chicken after 14-18 minutes
of frying time.
grease going to
350° as you batter up the chicken.
2 chicken breasts
Mix (Hints for substitutes below)
Lots of Cooking
Oil! An average frying pan takes 1 Qt. Canola is healthier, Soybean
tastes better. Take your pick.
(2 chicken breasts
leaves a bit extra for a snack later on or lunch the next day--it's
great cold, too!)
about 1 cup Drake's in a smallish bowl. If the
bowl's too big, you'll need tons to get the chicken
coated good, but you'll end up with lots extra.
in water until it's got enough. It should be a rather thick consistency,
so it'll stick to the chicken. Use less water than the box says.
Cover the chicken
By the time
you're done with this, the oil should be hot enough. CAREFULLY put the
Time it 7 minutes
on one side, then CAREFULLY turn it over. It'll want to stick to the
fork and then spash back in, so be sure to eeaaaasse it back in. Use
a knife on the underside to keep that Splashdown effect from happening.
If they're thin
breasts, time it another 7 minutes. If they're thick, give them another
When the time's
up, cut in. If you see pink, put them back in for another couple of
minutes. They should be white all the way through.
Drain off the
extra oil with paper towels. Use expensive paper towel or it'll stick
too easily to the crust!
it'll be hotter than heck--a lot hotter than baked chicken!--so be careful
when you go to bite in. Cooking oil holds the heat longer, too!
Flour does NOT
work. It's pretty bad.
of storebought mix may suggest just putting it on dry. Ignore the suggestion!
When they say this, though, the product does not normally make
good batter. To get by this, add an egg and then water it down
to the right consistency. Also, these brands will brown up faster than
other kinds. So make the temperature 325° and cook the chicken longer,
to avoid having the outside burn while the inside's still raw!
Any kind of
mix where the manufacturer gives directions for making it into a liquid
should work without adding eggs (unless it calls for them), but make
sure to keep it thick enough. Most packaged batter directions have it
ending up way too thin.
Shake N Bake
won't do for this.
By the way, no, I don't
know how much fat or cholesterol is in it, and I couldn't care less!!
Life's too short for that!!!