This is my Chef quality Fried Chicken Recipe. you can use this on leg quarters and chicken wings. just follow the simple instructions. You will be pleased with the results.
Recipe:
2 large chicken breast pounded to 3/4 inch thickness and cut into strips. You could use tenders or even a small turkey breast to do this.
The Brine: mix 4 tablespoons salt and 2 tablespoons sugar and dissolve into 3 cups warm water
Add: the chicken to the salt & sugar water and let it soak for 45 minutes.
Heat: 2 cups of oil in a pot or pan (medium- medium high heat) or turn your fryer on to 350.
Beat together: 2 large eggs with 1/2 cup cold milk
Sift together: 2 1/2 cups All purpose flour with 1 1/2 tablespoon paprika, 2 tsp garlic powder, 2 tsp ground white or black pepper
Drizzle: 3 tablespoons of the egg& milk mixture into the seasoned flour, this creates that crispy crust on the chicken.
Get a plate or baking tray and line with plastic, wax paper or foil.
Drain: the water off the chicken and pat dry with a clean dish cloth or paper towels.
Add: the dry chicken strips to the remaining egg mixture and coat evenly.
Dip: the strips into the flour mixture and coat evenly.
Place: the chicken strips on the plate and let them sit for 20 minutes before frying, you could put them in the fridge to sit as well.
Recipe:
2 large chicken breast pounded to 3/4 inch thickness and cut into strips. You could use tenders or even a small turkey breast to do this.
The Brine: mix 4 tablespoons salt and 2 tablespoons sugar and dissolve into 3 cups warm water
Add: the chicken to the salt & sugar water and let it soak for 45 minutes.
Heat: 2 cups of oil in a pot or pan (medium- medium high heat) or turn your fryer on to 350.
Beat together: 2 large eggs with 1/2 cup cold milk
Sift together: 2 1/2 cups All purpose flour with 1 1/2 tablespoon paprika, 2 tsp garlic powder, 2 tsp ground white or black pepper
Drizzle: 3 tablespoons of the egg& milk mixture into the seasoned flour, this creates that crispy crust on the chicken.
Get a plate or baking tray and line with plastic, wax paper or foil.
Drain: the water off the chicken and pat dry with a clean dish cloth or paper towels.
Add: the dry chicken strips to the remaining egg mixture and coat evenly.
Dip: the strips into the flour mixture and coat evenly.
Place: the chicken strips on the plate and let them sit for 20 minutes before frying, you could put them in the fridge to sit as well.
This is how your strips should look if done correctly. This is after sitting for 20 min.
Golden Crispy Chicken Fingers Fry your chicken strips in the hot oil about 3 -4 at a time. They are done when they turn golden brown and float to the top of the oil. You can drain them on paper towel but a cooling rack would be better to keep them crispy. Then enjoy the wonders of restaurant quality chicken fingers homemade baby!
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