Crispy Fried Chicken

If you are looking for a recipe to make crispy fried chicken then just keep reading! I have made fried chicken in the past where the breading would fall off and it wouldn’t get very crispy, but using this new recipe that was not a problem!

What you will need:

• 2 BONELESS SKINLESS CHICKEN BREASTS cut into tenders (We had pretty small tenders since we cut each breast in half long-wise first to make the tenders thinner, before cutting them into chunks, so they they would cook up faster.)
• VEGETABLE OIL for frying

For the dry mix:

• 1.5 cups FLOUR
• 1 Tbs GARLIC SALT
• 0.5 Tbs GROUND BLACK PEPPER
• 0.5 Tbs PAPRIKA
• 0.25 tsp POULTRY SEASONING

For the wet mix:

• 0.5 cup of DRY MIX
• 1 EGG YOLK
• 0.5 cup WATER or BEER

I used a small pot so that we would not have to use more than a few cups of oil to fry the chicken in. Start heating the oil on medium to medium-high. If you have a deep-fryer or a cooking thermometer get the oil to be 350 degrees F or 175 degrees C.  

Mix up the dry mix first because part of the dry mix goes into the wet mix. When the oil is hot, take a chicken tender and cover it in the dry mix, shake off the extra, dip it in the wet mix, then back in the dry mix, and put it into the pan of hot oil or fryer. Our tenders were pretty small so we left them in the oil for about 3 minutes. 

When you’re done they should look something like this!

My husband made homemade mashed potatoes so we had a yummy country dinner!

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Crispy Fried Chicken

Ingredients:

• 2 BONELESS SKINLESS CHICKEN BREASTS cut into tenders (We had pretty small tenders since we cut each breast in half long-wise first to make the tenders thinner, before cutting them into chunks, so they they would cook up faster.)
• VEGETABLE OIL for frying

For the dry mix:

• 1.5 cups FLOUR
• 1 Tbs GARLIC SALT
• 0.5 Tbs GROUND BLACK PEPPER
• 0.5 Tbs PAPRIKA
• 0.25 tsp POULTRY SEASONING

For the wet mix:

• 0.5 cup of DRY MIX
• 1 EGG YOLK
• 0.5 cup WATER or BEER

Directions:

1. I used a small pot so that we would not have to use more than a few cups of oil to fry the chicken in. Start heating the oil on medium to medium-high. If you have a deep-fryer or a cooking thermometer get the oil to be 350 degrees F or 175 degrees C.
2. Mix up the dry mix first because part of the dry mix goes into the wet mix. 
3. When the oil is hot, take a chicken tender and cover it in the dry mix, shake off the extra, dip it in the wet mix, then back in the dry mix, and put it into the pan of hot oil or fryer. 
4. Our tenders were pretty small so we left them in the oil for about 3 minutes. 

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The website that I adapted the recipe from is: http://allrecipes.com/recipe/triple-dipped-fried-chicken/