• Chicken: 6-8 pieces of chicken (drumsticks, thighs, wings, or breasts)
• Flour: 2 cups of all-purpose flour
• Eggs: 2 large eggs
• Seasonings:
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of cayenne pepper (optional, for heat)
  • 1 teaspoon of dried herbs (optional: oregano, thyme, or parsley)

1. Marinate the Chicken (Optional): This process is not mandatory, but when marinating your chicken in buttermilk or in seasoned water, your chicken will appear tender and tasty. If the time is in your hand, it is better to keep the chicken pieces in the refrigerant for around 30 minutes to sometime more.

2. Prepare the Flour Coating: Rub the seasoning into the flour mixture in another large bowl. Stir the salt, pepper, paprika, garlic powder, onion powder And any other herbs or spices nicely into the flour. Although with a teaspoon of baking powder in the mix, this coating will be double crisp if you need the extra crunch.

3. Beat the Eggs: Next, in another bowl, beat the eggs then put in the work station where you will be preparing the meatloaf. In case you want to make the coating lighter, you might want to include a tablespoon water or buttermilk to the eggs.

4. Coat the Chicken: First, put ever piece of chicken into the egg mixture and make sure that it is saturated. then put it to the flour mixture and blend it around to make sure it is well coated with the mixture and use your fingers to press the flour on the chicken. To achieve this, you can into and the egg and flour mixture twice to the chicken.

5. Heat the Oil: Place enough oil in a large deep frying pan or pot as to be able to immerse the chicken in it. Get the oil hot and to a temperature of three hundred and fifty degrees Fahrenheit or one seventy five degrees centigrade. Important to know when the chicken is ready for frying is the use of a kitchen thermometer on the oil before frying.

6. Fry the Chicken: Carefully immerse the chicken pieces that are coated in the hot oil. It is also important to fry them in batches in order not to crowded the pan since this will reduce the oil temperature and hence the chicken turns out to be greasy. Cook each piece for roughly 12-15minutes; flip over now and then until all 4 sides are respectively golden and crispy. Check internal temperature of the chicken so that you are sure it’ is free from bacteria and the correct temperature should be 165°F (74°C).

7. Drain the Chicken: Once the chicken is cooked, then using the tongs place the chicken on the wire rack or paper to drain excess oil. Allow it to sit for a few minutes before serving as this helps to solidify the pieces when using the quiche recipe on this page.

Safety Precautions

Thus when frying chicken safety should be your number one consideration. Working with hot oil can be dangerous, so follow these precautions to keep yourself and your kitchen safe:

• Maintain the Right Oil Temperature: It is also important to note that the oil must always be checked its temperature by means of thermometer. If the oil is too hot, then the chicken smokes and will get burnt on the outside before the inside has adequately cooked. If it’s too cold, the chicken will soak up too much oil and will come out greasy and unwanted.
• Avoid Water Near the Oil: Working with water and hot oil is a fatal cocktail. Water in any form can cause the oil to splash and this can lead to burning up of the skin. It helps to de-fat your chicken, make sure the chicken is dry before coating and frying, and avoid having water or ice near the fryer.
• Use a Large, Deep Pan: Select a large thick-bottomed pan or pot in order to prevent the oil from splattering over the cooktop. This will also assist in spread of heat for improved frying to allow uniform heating of the food.
• Handle Hot Oil Carefully: When handling the chicken either to transfer to the hot oil or from the hot oil, do not use your hands use long tongued. Take care when putting the chicken into hot oil so that you do not get hot oil spills.
• Have a Fire Extinguisher Ready: Being in the process of explaining the importance of having a kitchen fire extinguisher particularly when operating at large quantities of oil an example may suffice. Do not attempt to put a grease fire out with water because it will actually make it worse.

Encouragement

Frying could be a little bit daunting especially if it was the first time you were frying chicken but the more you do it the better you get in doing it. Everything has to be measured down to a T, the oil temperature, how well the chicken is coated with the mix and the exercise a master has to undergo in frying the chicken. It’s not necessary for the initial attempts to be flawless. Every time you prepare the fried chicken you are going to discover something new and innovate on your procedure.

Bear in mind that homemade fried chicken is not one of those recipes you can prepare in a hurry. It is a meal that is time consuming and delicate, but to eat home-made crispy, juicy and tasty chicken is something that nobody from a restaurant can provide.

Tips for Perfect Fried Chicken

• Use a Meat Thermometer: When cooking your chicken you should consider using a meat thermometer to read the heat profundity. The chicken should be well cooked in order to avoid getting any sickness, it should be well cooked for it be said to be at 165°F (74°C).
• Double-Coating for Extra Crispiness: To get the skin even crispier than it ought to be, the chicken can be coated in the egg and flour mixtures couple of times. This results in a slightly thicker crust that still has a crunch to it; something consumers seem to enjoy a lot.
• Season Every Layer: Do not only add seasoning to your flour add seasoning to your egg mixture or even marinate your chicken in a seasoned buttermilk mixture before hand. This serves to add taste to the chicken to every part of the bird.
• Rest the Chicken After Frying: It is recommended that you allow your chicken to rest for few minutes after frying. They said this helps to spread the juices throughout the item of meat which should make it remain moist and full of flavor.
• Use Fresh Oil: The rule of thumb is to be sure to use fresh oil, that will give the best flavor and texture possible. They will either make your chicken taste stale or merely greasy, due to the stale oil that has been used. If you are frying in several batches, use a skimmer to remove any flour from the oil between several batches.
• Experiment with Flavors: Do not hesitate to add other seasonings whenever preparing the flour mixture. Instead, you can try the following, herbs, spices or the grated cheese also will do the magic.

Conclusion

Coating the chicken with flour and egg is an old technique that produces delicious food adored by most people. To achieve the best fried chicken at home, the next few tips are very useful which include the right kind of ingredients, preparation of the chicken , and how the chicken is fried.

Practice is the most important word and patience should always be practiced. The more you fry chicken at home you discover your style of frying, the perfect seasoning for your chicken and those little secrets that make a perfect fried chicken. So obtain your preliminaries, heat the oil and get that kick of satisfaction as you savor into one of your fried chickens prepared on your own. Happy frying!