KFC and All Fried Chicken

First get your pan ripping hot and use castiron. secondly make sure you use a good oil, for fried chicken I use peanut oil, make sure that you cook it thouroughly one side before flipping, it goes without saying that I good batter and flour station help too.

I use Coat n Cook and bake it

What i do is call “Double Dip Chicken” ingredients depend on how many chickens you use. eggs, milk, flour,spices in separate bowl.
1. thaw chicken and dry
2. place chicken in eggs
3. place in flour and let sit for 3-5 min
4. put oil in pan to heat med-high
5. dip floured chicken in milk
6. dip in flour again (dip good)
7. put in hot pan
8. let it be one each side for about 5-10 min or until golden brown (flip only once)

Don’t flip the chicken more than you need to, this is hard because you have to get the oil really hot and not burn it before you flip it, could time depends on the size of the pieces, but 10 minutes on each side is a good start, you can check by sticking a fork into it, the fork should go in easily and no “blood” should come out, a good heavy skillet is good to use, but a nonstick is ok as long as you DON’T TURN THE CHICKEN MORE THAN ONCE during the cooking process

I make a egg bath using whisked eggs, hot sauce and a tablespoon of mustard.

* Use a heavy skillet. My personal preference and recommendation is cast-iron, but perfectly delicious fried chicken can be turned out of a heavy stainless steel skillet.
* Melted shortening (i.e., Crisco) really is better than cooking oil.
* It is extremely important that the melted shortening is the right temperature before adding the chicken. It should be hot, but not smoking, ideally 355°F to 360°F. Too low a temperature will result in greasy chicken.
* The shortening in your skillet should be 1/2 to 3/4 inches deep. We’re talking fried chicken here, not deep fried. One and one-half cups of Crisco is just about right in my 12-inch cast-iron skillet.

Your own personal preference will determine how you prepare your fried chicken, but we love the golden color the mustard gives ours and you will not taste the hot sauce unless you soak the chicken n it.

Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels.

I prefer to use the oven method. It never fails, it’s delicious and less fat than frying.

I always wash, dry and season the chicken then roll in a bit of flour, then egg wash then coat with breadcrumbs, panko or cornflake crumbs. Then put some olive oil on a cookie sheet (I have preheated the oven to 435 degrees) put chicken on pan then bake turning it over once at 15 minutes or so per side., until done and golden brown. I promise it will be crispy, good and good for you !!
Enjoy.

Buy the bucket at KFC