Home Made Fried Chicken
Posted on December 16 2018
Growing up fried chicken was a BIG staple for us. We ate it a lot and my parents loved white meat, so they forced me and my sister to eat the dark meat. YUCK. So now, I only make fried chicken with chicken breast, but you can 100% use legs or thighs as well.
A good fried chicken should have a crispy but not heavy crust. You can achieve this by using less egg and more milk, and adding baking soda to your dry ingredients. The baking soda gives the crust some rise, while the egg creates some stickiness for the batter without making it pasty or heavy.
Got picky eaters? No problem! Make the first round of chicken as I have instructed, but then add parmesan cheese to the dry mix, or cayenne pepper. Fry up and you have TWO batches of fried chicken with the same amount of work. No extra dirty dishes.
You can even grab a packet of dry Ranch seasoning and add it to your dry mix for some added flavor. The options are endless!! I love to eat fried chicken with mashed potatoes or home made potato salad. Be sure to look for those recipes coming soon!
- 4 small Chicken Breast (filet these
- 2 cups Flour
- 2 TBS Garlic powder
- 1 TBS Onion Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1/2 tsp Baking soda
- 2 cups almond milk (or plain milk)
- 1 egg
- Mix dry ingredients in one bowl, wet in another.
- Filet chicken if the breast is thick.
- Heat preferred oil, but don't try to submerge the chicken. We want fried, not deep fried!
- Dredge chicken in the flour mixture, then dip into egg mix. repeat.
- Place into fry pan and fry both sides until deep gold brown.
- Lay chicken on paper towel to soak up excess oil
- Serve with mashed potatoes!
TIP: Fried chicken is GREAT for leftovers. So, I always make double the amount I know I need so i can have some tucked away for lunch or dinner the next night. It won't add much time, but it will save you time and money! And that is always a plus!