KFC and All Fried Chicken

Use milk, that’s usually what I use instead of eggs anyways. You just need something with a bit of texture to get the flour to stick to the chicken. ^_^

Good Luck!

You can buy a pack of 4 eggs! lol Well i can at my super market. IDK if you can. You could try oil instead?

butter milk and corn flakes crushed for that extra crunch.

Try using milk.

If you flour your chicken and let it stand in the fridge for about two hours it will have a great crust on it. Some how the flour turns to a dough of sorts. Try it out….let me know if it work for you.

try buttermilk instead

FLORIDA FRIED CHICKEN

1 frying chicken, cut into pieces
1 quart water
1/2 cup salt
oil (sufficient for frying)
3 cups flour
1 tablespoon poultry seasoning
red pepper powder (paprika)

Soak chicken in salt water to cover, (about one quart with 1/2 cup salt) in refrigerator for 3 hrs or over night.

Combine in a bag: 3 cups flour, 1 tablespoon poultry seasoning, 1 tablespoon paprika.

Coat wet pieces in bag 2 or 3 at a time. Fill a deep frying pan with 3 inches of oil and heat on medium high until a 1 inch cube of bread dropped in turns golden brown in one minute (about 360 degees F). Fry chicken pieces until golden brown, starting with the largest pieces (about 15 minutes on both sides). Reduce heat if chicken browns too quickly.

Keep warm in 300F oven as remaining pieces are prepared..

Submitted by: c mccollum

u cook crispy fried chicken without eggs?

Eggs are completely unnecessary. I am guessing you also don’t want to go out and buy buttermilk, either, but that would give you a nice thick crunchy coating. Alternatively, soak the chicken in milk and tabasco and then coat it in seasoned flour. Let it sit a couple fo minutes for the flour to absorb all the liquid and then coat it again.

you can try milk =]
it might not be as good though

I would try milk instead of eggs!

Fried Chicken
Recipe courtesy Bobby Flay
Show: Boy Meets Grill
Episode: Fried Chicken

1 quart buttermilk, plus 2 cups
Kosher salt and freshly ground pepper
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de arbol powder, or cayenne pepper
2 chickens (3 to 4 pounds each), each cut up into 8 pieces
4 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
Peanut oil, for deep-frying
In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile de arbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile de arbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.

Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.

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