Deelady
New member
Crispy Fried Chicken
This is just an aprox recipe since I was mostly experimenting with different methods, results may vary
Chicken pieces of choice
Marinade:
hot sauce (I used franks)
paprika aprox 1 TB
corn starch for dusting
Wet batter:
1-2 cups biscuick (can use flour,I used biscuick because ofbaking powder and such in it)
1/2- 1 cup corn starch
garlic powder
ceyenne
paprika
lawrys seasoning
black pepper
onion powder (although I forgot to add this)
1-2 eggs
water till slightly thinner than pancake batter
Add seasonings in amount of your preference. Add water to mixture until you reach the right consistency. You want it runny but not watery.
Dry Flour Mixture:
1-2 cups flour
1/4- 1/2 cup corn starch
salt /pepper to taste
Method:
Marinate the chicken pieces in hot sauce and paprika to coat. Keep in fridge 3hr to 24 hrs. The heat of the hot sauce will cook out this is just for flavor.
Preheat about 3 inches of oil in large pan , leave at least equal amount of pan to the top to prevent oil from over flowing.
Lightly dust chicken piece with corn starch and shake off any excess. Dip each chicken piece in wet batter mixture. Shake of excess so its not dripping. quickly toss in dry flour mixture, large ziplock baggie works great for this. Lightly shake off excess. Slowly lower chicken pieces into oil. Do not over crowd pan, cook in batches. Try not to handle chicken too much esp. at the beginning of frying so batter does not fall off before it has hardened. Cook chicken until no longer pink in center aprox 15-20 for medium to large pieces about 10 mins for wings. If unsure. take a pieces out and pierce with sharp knife, chicken is done if clear juices run out.
Drain chicken pieces thoroughly on paper towels or brown paper bag.
Enjoy!
This is just an aprox recipe since I was mostly experimenting with different methods, results may vary
Chicken pieces of choice
Marinade:
hot sauce (I used franks)
paprika aprox 1 TB
corn starch for dusting
Wet batter:
1-2 cups biscuick (can use flour,I used biscuick because ofbaking powder and such in it)
1/2- 1 cup corn starch
garlic powder
ceyenne
paprika
lawrys seasoning
black pepper
onion powder (although I forgot to add this)
1-2 eggs
water till slightly thinner than pancake batter
Add seasonings in amount of your preference. Add water to mixture until you reach the right consistency. You want it runny but not watery.
Dry Flour Mixture:
1-2 cups flour
1/4- 1/2 cup corn starch
salt /pepper to taste
Method:
Marinate the chicken pieces in hot sauce and paprika to coat. Keep in fridge 3hr to 24 hrs. The heat of the hot sauce will cook out this is just for flavor.
Preheat about 3 inches of oil in large pan , leave at least equal amount of pan to the top to prevent oil from over flowing.
Lightly dust chicken piece with corn starch and shake off any excess. Dip each chicken piece in wet batter mixture. Shake of excess so its not dripping. quickly toss in dry flour mixture, large ziplock baggie works great for this. Lightly shake off excess. Slowly lower chicken pieces into oil. Do not over crowd pan, cook in batches. Try not to handle chicken too much esp. at the beginning of frying so batter does not fall off before it has hardened. Cook chicken until no longer pink in center aprox 15-20 for medium to large pieces about 10 mins for wings. If unsure. take a pieces out and pierce with sharp knife, chicken is done if clear juices run out.
Drain chicken pieces thoroughly on paper towels or brown paper bag.
Enjoy!
The flavor on this is nice but just not what I am searching for....I WANT PERFECTION! 
I'll glady swap you some fried chicken for some of your BBQ or roasts!!!
mmmmmm maken me hungry. 
