Crystal and I love country fried chicken! For the longest time, we tried making every type we could find. Baked fried chicken, Colonel Sanders imitation, Pinterest suggestions, and so many others. Over time, I began to pick up on little bits that worked. When we mixed all of it together, we came up with this recipe.
Yields 16 Pieces
Serves 2 Pieces
30 minPrep Time
30 minCook Time
1 hrTotal Time
- 1 cup Flour
- 2 tsp Salt
- 1/2 tsp Ground Black Pepper
- 1/2 tsp Cayanne Pepper
- 1/4 tsp Garlic Powder
- 1/2 tsp Paprika
- 4 Chicken Brests OR
- 16 Chicken Wings
- 1 qt Canola Oil
- Start by whisking the dry ingredients together in a huge mixing bowl. Make certain every bit of the flour and spices mix throughout.
- If you use breasts, cut them into quarters. Rinse the chicken off thoroughly and remove the skin (I know, some people like it, but I don't). Don't dry off the pieces of chicken.
- Drop all the chicken into your mixing bowl and cover with a lid. Now, toss the chicken until the breading completely covers every piece.
- Lay these out on a baking sheet while I begin heating the oil in my fryer. You want the oil to be at 175°C (350°F).
- Once the oil reaches the right temperature, Put about four pieces in a basket and lower them into the oil. You want the cook them for about six minutes or until the chicken itself reaches no less than 75°C (165°F). NEVER SKIP CHECKING THE TEMP!
- Place the fried pieces of chicken on a paper towel to allow the excess oil a chance to run off before serving.
The Best Country Fried Chicken
On our crazy search for the perfect fried chicken, we tried a few places that serve good chicken. A sports grill in Gilbert, Arizona captured our attention with its delicious wings. The flavor of their sauce, somehow saturates into each wing.
Colonel Sanders created a recipe with a few minor herbs and spices. His recipe, still used today, makes KFC a pretty okay place to eat. However, the amount of care put into each piece of chicken seems pretty far from the original recipe. Imitating KFC tastes pretty good, but it tastes like it still needs something more.
We also toyed with making just straight buffalo wings. Those taste delicious! But not everyone enjoys the unique spices in buffalo sauce. One trick we used involved making the sauce several days before the wings. Then, saturating the chicken in the sauce before breading it. It tastes great!
Whatever recipe we try to merge to improve our chicken always gives us one idea more. But the search of the perfect Country Fried Chicken continues!
What makes your favorite fried chicken special?