The secret to my fried chicken is the brown sugar in the breading. I still use my other spices, but the brown sugar gives just a slightly sweet flavor that I find much tastier than those times when I’ve been lazy and left it out.
Deep Fried Chicken
I used tenderloins, but any chicken parts will work. You may need to adjust the cooking time for different sizes. Chicken should be thawed before attempting the process. You can use melted butter or milk instead of eggs.
2 ½ pounds chicken tenderloins
1 cup flour
1 cup bread crumbs
½ cup brown sugar
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon salt
2 or 3 eggs
Pre-heat the deep fryer to 375. That’s the highest setting on mine and, so far, everything seems to call for this temperature.
Put everything except the chicken and the eggs in a gallon size ziplock baggie, close and shake it up until thoroughly mixed.
Beat the eggs.
Dip chicken pieces in the egg. I put several pieces of chicken in at a time. Let the excess egg drip off the chicken.
Drop the chicken in the bag. You can put several pieces of chicken in the bag at once as long as you shake it just enough to cover each one before putting in the next. When you have several pieces of chicken in the bag, hold it closed and shake the crap out of it. You want to coat each piece of chicken completely in the dry mixture.
Place in deep fryer in just one layer. Don’t stack it or overfill. Fry for about 6 to 8 minutes. The coating will turn a dark golden brown. Dump chicken into a large bowl lined with paper towels, or whatever you like to use to soak up excess grease.
Repeat with remaining chicken.
Discard any leftover egg and coating.
This stuff is good served hot or cold. It makes a great main dish, appetizer, leftover, or snack. If you make it with skinless chicken it makes a great finger food. With the skin on it is very messy, but yummy! Make more than you think you need. This is one of those dishes that gets heavily munched, by the cook and anyone else in the house, on as you go!