Ingredients:
When it comes to fried chicken there's a million ways to do it. Some marinated it in buttermilk and hot sauce before frying. Then the method of dipping it in egg wash. Trust me I love all those methods but sometimes I just don't have time for all that!! Does that mean I will by pass fried chicken or go to a fast food resturant to get it?? Nope not at all, I just have to work my way around the buttermilk and egg thing. So I'll share my secret but you can't tell anybody!! All I want you to do is make this recipe and watch the outcome. But you must be warned once you know the secret you'll want to make chicken everyday. Now that I got that out the way, the secret to this crispy fried chicken is cornstarch!! Yes, the stuff you use to thicken soups and gravies with can change your fried chicken forever!! I'm guessing because cornstarch is lighter than flour it creates a light and crispy coating! But anyways, now you can have fried chicken in under 30 minutes.
YOU WILL NEED:
1 package of chicken( you may need more or less, I used drumsticks and wings of the chicken)
*Salt and peper to taste( and any other seasonings you use)
*Corn starch
* Flour
*Vegetable oil for frying
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Preparation:
Let's Cook.......
1. Wash and season thawed chicken.
2. In a pan or plate combine equal amounts of flour and cornstarch.
3. Season flour mixture, stir to combine.
4. Coat each piece in the flour mixture.( Remember to shake off any excess cornstarch mixture on each piece.)
5. In a pot on medium-high, heat enough oil to fry.(about 3 or 4 cups, you will hear it when it's hot enough.)
6. Add about 4 to 5 pieces at a time.( Fry in several batches, don't over crowd the oil.)
7. Once chicken float to the top of the pot and become crispy and brown it's done.
8. Sit done chicken on a napkin or towel to drain.
COOKING TIPS:
*It is very important not to over crowd the oil, over crowded oil will boil the chicken instead of fry leaving the meat soggy!
*If you are unsure about how hot the oil should be before frying invest in a cooking thormometer. It should read between 350-375 degrees before putting the chicken in. Once the chicken is in the oil the temperature will drop a little. This is normal.
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