Delicious crispy fried chicken. This recipe is tender and juicy and perfectly cooked.
Brine the chicken about four hours before you plan on cooking. Rinse the brine off the chicken before you begin the next step.
Take about a cup of the flour and toss it in a clean bag with the chicken. Shake the bag until the chicken is fully coated.
Mix together all the spices in the remaining flour. Set aside.
Using a whisk or a fork, beat the eggs until well mixed. Set aside.
Set up the ingredients in the following manner. Place the floured chicken first in line, next, the egg wash, and finally the spiced flour. This is your dipping station.
Now begin dipping the chicken in egg wash. Once the chicken is completely dipped, place it in the spicy flour mixture.
Coat the chicken thoroughly with the spicy flour mixture and set aside in a clean pan.
Repeat this for all your chicken and allow the chicken to rest in the refrigerator for about an hour before cooking.
Using a deep cast iron skillet or an Asian wok, heat the oil. If deep frying, add around 2 to 3 inches oil or enough to immerse the chicken fully. Place a candy thermometer in the oil to get the oil up to about 350° F. For pan frying use about 1/2 to 1 inch of oil or enough to immerse the chicken about halfway.
After the chicken has rested and the oil is hot. Place a few pieces in the oil. If deep frying, you may not need the full 10 to 15 minutes cooking time as it will cook faster. Pan fry on each side for 10 to 15 minutes. Note: bone-in chicken will take longer. Do not overcrowd the pan regardless of cooking method.
Remove the chicken from the oil and insert an instant-read thermometer to check for doneness. Chicken is fully cooked at 165° F. If the chicken is not done, return to the oil for additional cooking.
Place cooked chicken on a baking grate let the oil drip off and to rest a few minutes before serving. The chicken will be extremely hot so use caution when eating or handling.
If you are making chicken that has the bone in, you will need to cook it longer. Chicken fingers take less time. Times here are for bone-in chicken.
Also, do not use a paper towel to soak up the oil when resting the chicken. This can actually make the breading soggy. I use a baking sheet with a baker's cooling rack.