Fried chicken is a high-ranking comfort food, especially when served with mashed potatoes. Breading gives the chicken a crunchy outer texture while holding moisture inside for juicy meat. Sometimes this breading does not stick well to the chicken pieces, disintegrating as the chicken is cooking. Learn how to keep the flour on your chicken for a tasty, crispy meal.
Things You'll Need
- Chicken divided into 8 parts
- 1 cup plain flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. paprika
- Shallow bowl
- Plastic food storage bag, 1 gallon
- 1 egg
- 1 tbsp. water
- Paper towels
- Wire rack
Combine flour, salt, pepper, onion powder, garlic powder and paprika in a shallow bowl or a gallon food storage bag.
Mix egg with water in a shallow bowl.
Rinse chicken parts with clear water and pat dry with paper towels. Wash hands with warm water and soap after handling the chicken parts.
Pick up one chicken piece with the tongs, drop it into the bowl or bag of flour and coat it completely. Remove the chicken piece with the tongs and shake the chicken to get rid of any excess flour.
Transfer the floured chicken piece to the shallow bowl with the egg mixture. Use tongs to coat with the mixture. Allow any excess to drip back into the shallow bowl.
Put the chicken piece back into the flour mixture one last time, coating it all over, then place it on a wire rack for fifteen minutes or so to allow the flour and egg mixtures to dry a bit and combine.
Repeat these steps for the rest of the chicken pieces. They are now ready for frying.
Tips & Warnings
- Add your favorite herbs and spices to the breading to flavor your fried chicken.
- Instead of breading with flour, use the flour in a batter that contains egg and water for a good seal on your chicken.
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