Crispy Golden Fried Chicken without the Fuss // Step by Step

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Many people are afraid of making fried chicken, or so I've heard, but i think it's so easy, and I'm gonna show you how to make it step by step. There is nothing worse than bland fried chicken, and i have played around with seasonings until i got it just right. I season the chicken well, double dip and watch the temperature of the oil carefully. I like to keep my oil temperature between 325° and 335° and I've been using my Presto Cool Daddy fryer for a long time, but if you're frying on the stove in a pot it's important to keep an eye on the temperature because all stoves are different and you don't want to burn or under cook your chicken...steady frying is the key. I hope you give this recipe a try.❤️

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Rachel cooks with love STOREFRONT


325° - 335°
INGREDIENTS _____________________
Canola oil (enough to cover chicken)
3 Chicken legs with skin
3 Chicken Thighs with bone and skin
2 C. All purpose flour
2 1/2 Tbsp Seasoned Salt (link below)
1 1/2 tsp Crushed parsley flakes
1/4 tsp Baking powder
1/4 tsp Baking Soda
1/2 tsp Rubbed Sage
1/2 tsp Ground Thyme
1/2 tsp dried Basil Leaves
Plus -1 1/4 to 1 1/2 tsp Seasoned Salt to season chicken before breading

Seasoned Salt

WET INGREDIENTS ________________
1 beaten egg
1 C. Buttermilk
● Buttermilk substitute...add 1 Tbs white vinegar to 1 C. measuring cup then fill with cold whole milk to 1 C. line, stir and Let sit 5 minutes
TIPS________
● If frying on stove top, watch oil temperature carefully because all stoves are different and deep fryers are different then regular pots.
● Dry chicken well before seasoning and breading.
● Start with Flour breading first then wet ingredients
● Double dip chicken in wet and dry ingredients
● approx 18 minutes for legs and 20-23 minutes for thighs
● INTERNAL TEMPERATURE OF FRIED CHICKEN SHOULD BE ABOUT 165°

DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.