Fried Chicken
I modified a recipe from "America's Most Wanted Recipes," which features recipes from famous restaurants and fast food chains.
Chicken with bones attached tastes better than boneless. The original recipe uses 3 1/2 tablespoons of salt, and instead of allspice, uses accents, flavor enhancers, and a pressure fryer. Recipe by NY
Fried Chicken
I modified a recipe from "America's Most Wanted Recipes," which features recipes from famous restaurants and fast food chains.
Chicken with bones attached tastes better than boneless. The original recipe uses 3 1/2 tablespoons of salt, and instead of allspice, uses accents, flavor enhancers, and a pressure fryer. Recipe by NY
Cooking Instructions
- 1
Pat dry the chicken with a paper towel.
- 2
Mix the milk and egg in a separate a bowl.
- 3
Mix the flour, pepper, spice, and salt in another bowl.
- 4
Heat the oil to 200ºC.
- 5
Soak each piece of meat in the Step 2 mixture, coat with Step 3, and fry. The frying time depends on the size of the meat and whether it has a bone or not, but basically the minimum amount of time is 12-15 minutes. If you don't fry them until they become dark brown, the center will be raw and prone to contamination (especially if they have bones).
- 6
You can save the extra dry ingredients by keeping in the refrigerator for next time.
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