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. Click here for my entire Deep Fried Chicken recipe.
Tag: fried chicken
By Jane Bartels 1 cut up chickenbread crumbs and flour mixture….guesstimate…cut up onions….to taste..I use about two small ones.Salt and Pepper dip chicken in 3 cups of milk, then the breadcrumbs/flour mixture.fry a little bit just to set the crust…Fry in butter and oil mixture…but not alot of grease.pour the milk into the chicken skillet […]
By Jane Bartels 1 chicken, cut up and soaked for an hour (or so…) in salted water. Pat dry. Same chicken soaked in buttermilk for an hour. (buttermilk: milk with sour cream mixed into it…maybe a 1/2 cup with 2 cups of milk.) crush potato chips (a bag??) and mix with 1 cup of flour, […]
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 tenderloins1 cup flour1 cup bread crumbs½ cup brown sugar2 tablespoons […]