KFC and All Fried Chicken

Sarah asked:


Cooking it in a pan on the stove always makes my breading fall off, and I want it to be crunchy! Not as crunchy as Kentucky Fried Chicken, but just a little crunchy.

It’s boneless, skinless, thawed, unbeated chicken ******* (I always forget to include this info and then people ask lol)

1. Cover in flour
2. Dip in egg
3. Roll in breadcrumbs (with seasonings of course)
4. Put foil on cookie sheet
5. Spray cookie sheet with non-stick cooking spray
6. Put chicken on foil. Cook at 400 degrees F for 20 minutes.

I want it to be juicy on the inside and crunchy on the outside. I heard that wrapping the chicken in foil, and then taking it off 15 minutes before it’s done would help. But I’m only cooking it for 20 minutes! Someone help me out with the oven times and the foil situation!!

Roy

THE UNKNOWN asked:


Whenever I make fried chicken I use all purpose flour and other seasonings. The problem is that the flour doesn’t stick to the chicken thus making the outer layer thinner and less crispier. What can I do to make the outer layer thicker and crispier (like KFC)?

Ruiz

RAWR asked:


I need a fried chicken recipe for stove-top chicken.

All I have is salt, pepper, cayenne pepper powder, garlic powder, cumin, italian seasoning, and basil.
I don’t wanna overpower my chicken so how can I even out the seasonings.

Also, should I put the seasoning in the flour or on the chicken first before I dip in flour?

Marlene

David M108 asked:


Does anyone have a rescipe that is close to the KFC rescipe? I know they use pressure cookers, but I don’t know what the seasonings. Anyone with something similar to the KFC?

Basil