Fried Chicken

So this is fried basics. You can use the same technique for any breaded and fried dish—except Tempura. That’s something else.

For real deal fried chicken, make sure you keep the skin on. You will want to use bone in cuts.

For chicken tenders, you will want to slice up the skinless breast into 2 inch strips, or buy tenderloin.

You will need 3 bowls. In one, crack and whip 3 eggs. In another place 1 cup of flour, gluten free is fine. In the last put 1-2 cups breadcrumbs. Panko is best; Gluten free panko is fine. Season the breadcrumbs with salt, pepper, onion powder, parsley flakes and grated parmesan or asiago. Like a generous fingerful of everything.* Mix well.

Dry the chicken with a paper towel. Dredge it through the egg so that it is covered. Then dredge it through the flour. Then BACK into the egg. Then into the breadcrumbs. Do it right and after a few pieces, your fingers will have breading blobs on the ends. Set aside on a plate. The chicken. Not the blobs.

Heat a pan of vegetable oil to the point of heat, not to smoke. Do this on medium high, and when you can actually see the viscosity of the oil, it is ready. Using tongs, slide the chicken into the oil. No more than 2 at a time. Let a toasty crust form before turning the chicken over. Medium brown, not dark brown. Remove from the oil and set on a plate covered in paper towels or a paper bag. This lets it drain.

Now. The chicken may or may not be done. Cut one of those bitches open and find out. Nobody cares. If it is not done, go ahead and finish them off in a 400 degree oven until they have reached 170 degrees, or are no longer pink.

*but what does that mean, you ask? Look. Make a duckbill with your fingers and look at it. All the tips of your fingers are touching you thumb. Now let your pinky escape. You don’t need it. How much powder can you hold with just those 4 fingers in that position? That’s a fingerful, y’all.