Making CRISPY Fried Chicken today
And some boneless chicken strips as well
My hubby’s favorite kind.
I usually make Country Fried, where you don’t completely submerge the chicken.. takes longer but that’s my favorite
This is good too
Use 1 egg a little water, about 1/3 cup, and mix with hot sauce, I usually use Louisiana but today I’m using Franks Red Hot Buffalo Wing Sauce to get rid of it
Dredge in Seasoned Self Rising Flour
Garlic power, black pepper salt, parsley flakes, Old Bay Seasoning
DO NOT
overcrowd your chicken!!
If your feeding a lot, do in batches just regulate your heat of oil
Try not to mess too much with it or you’ll pull off all coating
Taken out let sit
Do a test on on one from each batch by poking with knife
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