Fried Chicken

Making homemade fried foods can be messy and tricky, but I feel like homemade fried chicken can be worth the hassle. Here is how I tackle it:

  • 1 lb chicken tenders
  • 2 beaten eggs
  • 1 tbsp hot sauce (I use Crystal)
  • Salt and pepper to taste in egg mixture
  • 1 cup flour
  • Seasonings for flour: Salt, pepper, garlic powder, paprika, parsley.
  • Vegetable oil for frying

I typically only fry chicken tenders, and I usually cut them up so it is more like nuggets. So cut up your chicken tenders into 1 inch pieces to start and trim off any tough bits or fat. I love to use kitchen shears for this.

Then take your pieces and place them into a gallon zipper lock baggie. Then beat 2 eggs with hot sauce, salt and pepper and pour into zipper baggie with the chicken pieces. Mix the chicken pieces in the egg mixture until coated, then discard the excess egg mixture.

Whisk the flour and seasonings together and add to the baggie, seal and toss the chicken pieces until chicken is well coated. If needed, add more seasoned flour so the pieces don’t clump together.

Heat an inch of vegetable oil in a pot over medium heat. I use a Lodge 5 quart dutch oven to help contain the splatter. Once the oil bubbles when you sprinkle a little flour in you can begin adding the coated chicken in batches. Take care to add the pieces separately. Turn each piece so they are browned evenly. You can temp to ensure doneness. If browning occurs very quickly your oil is probably too hot.

Remove cooked chicken to rimmed baking sheet, lined with paper towels to cool and absorb any excess oil. Lightly salt the chicken while still warm.

Enjoy with your favorite dipping sauces or just plain!


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