It’s not often that I actually fry chicken but I gave it a try the other day. A few tips I learned:
- Oil temperature is key so be sure to use a thermometer. I used my cast iron skillet, and it worked great!
- Another tip I read was to place the hot chicken onto a cooling rack to allow excess oil to drip off. This keeps the chicken crispy.
- Soaking the chicken in the buttermilk/egg mixture for an hour or so keeps the chicken really moist.
And now for the recipe:
- 1 egg
- 1/2 cup buttermilk
- 1 cup all purpose flour
- 1 and 1/2 teaspoons garlic powder
- 1 and 1/2 teaspoons pepper
- 1/2 teaspoon salt
- 1/2 teaspoon paprika
- 2 lbs chicken tenderloins
- oil for frying
- In a shallow bowl, whisk egg and buttermilk. Soak chicken for an hour or so.
- In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika.
- Grab chicken strips one at a time from buttermilk/egg mixture and then roll in the flour mixture.
- In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. If oil seems too hot, take it down to 350.