Recipe: Delicious Fried Chicken: The PERFECT breading

Fried Chicken: The PERFECT breading. Combine KFC's secret recipe for its breading with two cups of flour to thoroughly coat your chicken pieces after dipping in an egg and milk wash. Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside.

If you are new to air frying, you can see more air fryer recipes here. Add the chicken pieces, turning to make sure all are immersed. Cover and refrigerate for a couple of hours, which is ideal. You can cook Fried Chicken: The PERFECT breading using 9 ingredients and 8 steps. Here is how you cook that.

Ingredients of Fried Chicken: The PERFECT breading

1. It's 8 of Chicken Tenders.
2. You need 4 of eggs.
3. Prepare 1 tbsp of cayenne pepper.
4. Prepare 1 tbsp of salt.
5. It's 2 cup of flour.
6. Prepare 1 tbsp of black pepper.
7. You need 1 cup of corn starch.
8. It's 1 tbsp of salt.
9. You need 1 quart of oil (I used canola).

Don't leave it longer than overnight. Set a wire rack over a cookie sheet. Remove the chicken from the brine and discard the brine. Set the chicken pieces in a single layer on the wire rack, and refrigerate.

Fried Chicken: The PERFECT breading instructions

1. Whisk together the eggs, heavy cream, cayenne, salt and black pepper in a bowl.
2. Place chicken in the bowl and make sure it's completely submerged. Place in the fridge for 1-2 hours. Take out 30-45 minutes before you want to cook it so it can cool to room temp (makes the skin stay better).
3. In another LARGE bowl. Combine the flour, cornstarch and 1 tablespoon of salt.
4. Remove the chicken from the dredge and place into the flour mix. Toss around, remove and place on wire rack. LEAVE for 20 minutes! This is also crucial in keeping the skin on..
5. Meanwhile... heat up the oil! Pour oil into large pot (you can use smaller if you want, but I like to avoid splatter all over my stove top) Turn up the heat! I hiiiighly recommend an oil thermometer.. that way you can make sure the temp stays 375..
6. When ready. I placed the chicken on a wire spoon and lowered into the fryer. Fully submerged 3-4 minutes depending on the thickness of the chicken. Mine varied but was half way between those for the most part. Fry them until they're a golden brown and look DELICIOUS. Also, you can cut into them and see if it's cooked through, skin will stay where it's supposed to :).
7. When chicken is done cooking, remove them and place on another wire rack (that is cleaned and doesn't have raw chicken juices!) or in a strainer. Don't place on paper towels, will increase sogginess. Waiting on some people? Stick these babies in the oven on LOW to keep warm. ENJOY!.
8. want the sauce to go with it? that's coming next!.

Fried chicken cutlets are a surprisingly fast and easy weeknight dinner. The secret to the richest, deepest flavor: Add clarified butter to the skillet instead of frying oil (though frying oil works fine, too). Once it's browned and crisp outside, the chicken here is served with a light salad made from bitter greens, like radicchio and watercress or arugula—their bitterness helps balance the. Move your finished fried chicken to a cooling rack set over a paper towel-lined baking sheet. Setting the chicken directly on paper towels (or brown paper) might wick away some excess grease, but it can also create a steamy spot where that crust we worked so hard for gets soggy.