Like you, I’d love to be able to fry chicken like “KFC”, but I can’t seem to justify the cost of a pressure deep fryer unit. However we can come very close to the flavor. And that is exactly what we have attempted to do in this recipe. This recipe serves four.
You’ll need: 1 frying chicken, sectioned into pieces. I section the chicken by quartering the chicken and then cutting the legs at the knee joints yielding six pieces.
In our case I find most people prefer the white meat of the chicken so we usually substitute with chicken breasts. It seems most kids prefer the drumstick so if we’re cooking for kids too we’ll throw a chicken in the mix as well. I cut the breasts in half and count each half as a piece, or two halves to a serving. Use your own discretion to determine whatever number of chicken breasts and/or pieces needed.
Keep in mind, the ingredients in this recipe should be sufficient enough for a serving of four. So if you need more or less you need to adjust accordingly. Of course, I prefer to over prepare, or double prepare, and freeze what I don’t intend to serve, this way all I need do the next time we feel like fried chicken, is take it out of the freezer the day before and thaw it in the refrigerator until its cooked the next day.
Coating:
1 1 Cup Self-rising flour
2 1 Cup Biscuit mix (pancake)
3 ¼ Cup cornstarch
4 1 teaspoon Garlic Powder
5 ½ teaspoon Sea Salt
6 ¼ teaspoon Ground Black pepper (or to taste)
7 ¼ teaspoon Ground Nutmeg
8 1 teaspoon Sage (ground)
9 1 envelope Italian Salad dressing mix (dry)
10 1 envelope Onion Soup Mix (dry)
11 ½ teaspoon Baking Soda
12 2 large eggs (3 if small)
13 ¼ cup milk
14 1 cup Peanut or Corn oil
Preparation:
· Combine all of the dry ingredients in a 1 quart bowl. That would be the first eleven items listed it the above list. Mix thoroughly. If you’ve made extra dry flour mixture place in a large plastic zip lock freezer bag. What you don’t use can be saved at room temperature for 2 to 3 months. DO NOT return unused portions left from dipping chicken pieces for frying.
· Crack eggs into a mixing bowl (large enough to dip the chicken pieces into), pour in the ¼ cup of milk and beat until thoroughly mixed.
· Pour about 2 cups of the flour mix you prepared into a bowl and add to it as you need it, so you can save what’s not used to use at a later date.
· Before starting the dipping process, have your frying pan ready with the 1 cup of peanut or cooking oil heated and ready for frying. I prefer a nice heavy cast iron skillet. Now:
· Dip the chicken pieces in the egg mixture and then into the dry coating mix you prepared.
· Repeat this process a second time to insure each piece has a nice even coating of the flour mixture.
· Brown the chicken pieces skin-side down for about 4 to 5 minutes using a medium high setting, turning and browning the underside as well. Be careful as to not let it burn.
· When the pieces are browned to satisfaction, transfer them from the frying pan or skillet to an oiled pan, (12×12), baking pan.
· When you have finished frying the chicken and transferred it all into the baking pan, cover it with tin foil and bake in a preheated oven (350o) for 45 to 50 min.
· Remove the tin foil and bake another 5 – 8 min.
Your crispy fried chicken is ready to serve, piping hot. I hope you enjoy it as much as we do.
