KFC and All Fried Chicken

For crispy chicken that comes out fluffy.

Dip chicken in flour, then egg, then in to more flour. Shake off excess. If you do not have a good fryer that maintains a good high temp, then nothing you do will make it fluffy.

Keeping the oil hot and at the right temp. is the key.

You need to make a batter. Use buttermilk. And deep fry in shortening. Try this batter recipe….

add about a lb of feathers…..

You have to double dip the piece of meat. Once you have egg washed them and floured them, just repeat the process. That will give you a thicker batter.

Try double battering it. Just put it in the flour first then the egg and then flour again. It helps if you have 2 seperate bowls of flour for the first and second dipping.

Add beer to the batter instead of water. The beer has yeast and is bubbly. You could use this batter for anything.
You could also use a fish fry batter from the store and add the beer. I think u r breading the chix .

Dont’ use egg in your batter; that will make it tough.

Dip in buttermilk, then in seasoned all-purpose flour.

For lighter batter, use self-rising flour.

dip in egg or buttermilk I tried coconut milk it was great dip in flour repeat then fry

i don’t think you want to batter them….. you are not battering rt now, you are breading ( there is a difference). wings require a long cooking time which is not good for batters because the batter will burn b4 the meat is cooked. try soaking the wings in buttermilk overnight then drain them and tossing in seasoned flour