Foolproof Fried Chicken I Have Been Dreaming Of!!

Oh SH_T That Picture Makes Me Hungry and Hangry!!!

This foolproof fried chicken is amazing and I thank this young man! Quang Tran.

I have been trying for years to get the perfect fried chicken!!! The main thing I wanted was the crust to stick to the skin. No rubber chicken below the crust. The recipe Quang showed was a little different than what I have tried. I will go into more depth in a bit but this is foolproof fried chicken.

I Tried and Tried…

Double dip, buttermilk soak, twice fried, overnight, …… None of them were bad but they were inconsistent and the crust wouldn’t always stick to the skin and I would be depressed for days. Just kidding.

Years of trying and frying I had my first great consistent success with this recipe I discovered by mistake. I love the texture of the chicken with the buttermilk bath but I never got a crust that alway stuck to the skin.

I saw this style recipe before but I have always shied away from a batter style recipe figuring is wouldn’t work! Was I wrong and will leave a few great tips later in the post.

The Brine..

Brine your chicken in a mixture of 1/4 cup salt to every quart of water for at least 2 hours. I only used dark meat since that is what I like. You can add spices to the brine but I never notice a difference.

The brine is very important not only does it keep the chicken juicy it also gives it a better texture. No stringy veins.

Make Your Spice Mix

You can spice you chicken however you want. The main point of the post is to get fried chicken that works!!!

Here is two spice mixes I used for the foolproof fried chicken.

• 1 tsp white pepper
• 1 tsp black pepper
• 1/3 tsp dried mustard
• 2 tsp paprika
• 1/3 tsp ginger
• 1/2 tsp celery salt
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp of basil, thyme, oregano
• 1 tsp salt
• I like to add a tsp of Old Bay
• 1/2 tsp MSG (optional)

Use any combo you like but this is supposed to be similar to KFC. It isn’t but it is good.

Simple Seasoning

• 3 tbs Old Bay
• 1 tsp salt

Combine 3 tbsp of top seasoning or all old bay seasoning with 3 cups flour. This should be enough for 8-10 pieces of chicken

Make The Egg Wash/Batter

Mix

• 3 beaten eggs
• 1 cup beer or club soda
• 1 cup flour
• salt about a tsp

Time To Shake And Bake…I Mean Fry

Heat up your clean oil til a wooden chopstick or skewer bubbles or around 320. We are deep frying so use enough oil. If I have to tell you how much you shouldn’t be deep frying!!!!

Dry off the chicken pieces then into the eggs/batter. Do not flour first which is what I usually do. Let the batter drip off the chicken then into the seasoned flour.

First tip-with your hands squeeze the flour into the chicken. Remove and place on a rack.

Second Tip- don’t lay the floured chicken on a flat surface the bottom will stick and pull the batter off

Batter four pieces then gently into the oil.

Third Tip- lower into the oil skin side down. Lower slowly so it cooks a little and doesn’t stick on the bottom plus the skin side down will help the skin set against the chicken.

Getting Hungry! Fry Them Up…

Turn the temp down a little because we are going to fry them for 15 to 19 minutes. Best to fry all the same pieces together and do not crowd them!!!

After about 4 minutes turn the pieces over and do that every couple minutes but be careful not to break the crust.

Fry to a deep golden brown. The temp on the legs should be 175 degrees and the breast a little over 160.

Drain on rack or paper towel.

EAT!!!

This Mac and Cheese is a great side

This potato salad is the best