This is a dish that has literally taken me years to learn how to cook. I’ve cooked plenty of fried chicken in my time, but I have never been able to figure out how to make it crispy breaded or how to keep the breading on the chicken. Well, a few nights ago, I finally accomplished both! Yay! My Honey really enjoyed his chicken, and I was pleased with the results as well. It’s really simple enough, if you’re willing to do some serious frying. It may not be an every night kind of meal, but I know you all enjoy a good peice of fried chicken now and again, especially if you’re from south of the Mason-Dixon line. If you’re like me, you’ve probably had trouble getting that fried chicken just right, though. Well, I’m here to tell you that you’re in the right place. I have learned how to get that tasty, thick bread coating fried to perfection on your meat of choice, and I’m willing to tell all.
I am going to post what I made a few nights ago: four pieces of boneless, skinless chicken thighs. You can use whatever meat and cut you wish to use, however: bone-in, bone-out, chicken breast, chicken legs, chicken thighs, pork chops, steak, ect. You may, however, have to increase the amounts of breading ingredients you use.
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Ingredients:
- 4 peices of boneless, skinless chicken thighs
- 1 to 1 1/2 cup(s) all-purpose flour
- 2 eggs
- 1/4 – 1/3 cup milk
- 1 to 1 1/2 cup(s) of crispy coating (I used some of my homemade shake-n-bake, but you can also use coarse bread crumbs, boxed shake-n-bake, cornmeal, or cracker crumbs.)
- salt and pepper to taste
- Any other seasonings you wish to use – I also utilized Cavendar’s Greek Seasoning, parsley flakes, and paprika.
- Oil or shortening for frying
Directions:
- Wash your chicken under running water. (This should always be done, especially with poultry. I don’t know why; I just know to do it.)
- In a frying pan (I like cast iron.) add a generous amount of oil. You are basically going to deep fry the chicken. This is the key to keeping the breading from falling off the chicken. I filled my skillet about half-full.
- Turn on your burner to medium heat. (If you put it on high, your breading will cook before your chicken gets done. Raw poultry is never a good thing. If you cook it on low, your breading will be a greasy, soggy mess, and it will take forever for the chicken to get done.)
- Mix salt, pepper, Cavendar’s, and flour in a small-medium mixing bowl.
- In a second bowl, beat together the milk and eggs.
- In a third bowl, combine crispy coating, parsely, and paprika.
- One at a time, dip the chicken pieces in the flour mixture, coating all sides well.
- Dip the chicken in the egg wash, coating all sides well.
- Dip in the crispy coating, once again, coating all sides well.
- Carefully place your chicken in the oil.
- Follow steps 8-10 for the other three pieces of chicken.
- Cook on one side until it is a nice golden brown. Then, carefully flip the chicken pieces over. I suggest using a fork to flip the chicken. If your oil is too hot, turn the heat down a notch and lift your pan off the burner for a few seconds (lifting the pan is only necessary with a electric stove).
- Allow the second side to cook to a golden brown.
- To know whether your chicken is done or not, stick the fork in the thickest part of the meat. If the juices run clear and the meat is tender enough for the fork to easily go all the way through, it is done. This test works for all meats, even ground meat, such as hamburgers. Otherwise, you can invest in a meat thermometer, and google meat temperatures for doneness.
- Drain your chicken on paper towels.
- Serve with biscuits, mashed potatoes, gravy, and your choice of vegetable. ( I like sweet peas, but My Honey prefers green beans.)
Note: Only turn your chicken once. The less you mess with the meat while it’s cooking, the better your breading will stay on the meat.
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Biscuits: https://crystalpoe.wordpress.com/2012/03/04/biscuits/
Homemade shake-n-bake: https://crystalpoe.wordpress.com/2012/03/11/shake-n-bake-chicken/
Gravy: https://crystalpoe.wordpress.com/2012/10/17/white-breakfast-gravy/ (To make this gravy for supper, just omit the sugar and use the oil from frying.)
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