Fluffy and tender, this fried chicken is to die for! There are a lot of variations on what to soak the chicken in, but since they all work just about the same, it comes down to what you have on hand. I listed the different variations below. I’ve tried them all and they are all good. Your dipping mixture should be thick enough to give the chicken a good base coating so your flour mixture has lots to stick to. After chicken is rolled in the seasoned flour, rest the chicken on a bed of more flour as the dipping mixture will soak through the first coat of flour if not frying right away.
Deep Fried Chicken
- Dipping mixture:
- 1 ½ cups buttermilk
- 1 cup sour cream ½ cup milk and juice of ½ lemon
- 1 ½ cups plain yogurt and juice of ½ lemon
- SEASONED FLOUR:
- 2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper
- 1 heaping teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1-1/2 teaspoons baking powder
- 2 pounds skinless boneless chicken sliced thick or thin
- vegetable oil for cooking
Heat oil on medium heat in tall pot, don’t fill higher than half way or oil may bubble over top.
Cut chicken into desired pieces and mix with your choice of wet dipping mixture. Mix together dry ingredients.
Dredge chicken in seasoned flour and carefully add to hot oil, brown on both sides.
I don’t have a cooking thermometer to tell you at what temperature the oil should be. So this is why we test our food. There are a lot of variables when cooking, like the size of the chicken pieces for instance.
SO WE TEST ! Put a piece of chicken in the oil, fry it until it is light brown, remove it, then cut it in half to be sure it is cooked in the middle, finally, taste it, to see if it needs extra seasoning or not.