Tasty, Moist Fried Chicken. Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried). Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces). Dry brine (meaning salt) the chicken itself first.
My husband had been asking for fried chicken for a while and I wanted it to be perfect. Having never made this before I read through a bunch of recipes but obviously knew that fried chicken has to be moist on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. Fry chicken over medium low heat until browned on one side. You can cook Tasty, Moist Fried Chicken using 10 ingredients and 4 steps. Here is how you cook it.
Ingredients of Tasty, Moist Fried Chicken
- It’s 1 kg of chicken fillet, cut into pieces.
- Prepare 1 tbsp of lemon juice *.
- It’s 1/2 tsp of salt *.
- Prepare 1/4 tsp of crushed black pepper *.
- Prepare 1/2 tsp of honey *.
- You need 1 of egg, beaten loose.
- It’s 4 tbsp of maizena (you can also use potato starch) **.
- You need 1/2 tsp of salt **.
- It’s 1 tsp of dried sage **.
- Prepare of Oil for frying.
Turn chicken over and brown the other side evenly. Once the grease cooks off and gets absorbed by the chicken add a couple tablespoons of water (this makes the chicken moist). Fried chicken breast that is exceptionally tasty, tender and juicy. Frying full chicken breasts is usually a problem because lean breasts tend to dry out by the time they cook all the way through.
Tasty, Moist Fried Chicken step by step
- Marinate chicken with * for 10-15 minutes (you can also put the chicken all night in the fridge). Mix ** ingredients in a bowl..
- Pour oil into pan. Heat the pan (medium)..
- Coat chicken in ** mixture, then coat using egg. Fry until golden..
- My kids like to eat these with tartar sauce, but you can use chili or tomato ketchup, salsa, sambal, according to your preference..
This results in a dry, chalky texture that no one likes. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
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