KFC and All Fried Chicken

this is a pretty easy and similar recipe to what you are thinking of.
i always brine my chicken. which means soaking it in a water salt and seasoning solution over night before cooking.

You Should Try Shake & Bake… It’s Better Than Using Regular Breadcrumbs… They Have It For Pork Chops Also

Hmmm I am a bachelor and I don’t have this problem. Good question. I never use the flower. That could be it. I know exactly what ******* you are using.

I wash, dip in eggs, and then press in that 4 Seasons bread crumbs.

I rarely use foil but I guess you could. Don’t see why not! I never cook at 400. Never. They shrivel all up! I use 350 for 15 minutes usually.

So try that: no flour, eggs and crumbs, foil would be okay so you can put in your foil and cover, and then 20 minutes on 350.

I have a baking pan, so I just spray the baking pan with PAM and cover it with the foil. But I poke the foil.

That should get you a lot farther along at least.

Coat each ****** thoroughly in the crumb mixture. Arrange the ******* on a baking sheet or rack (a rack allows air to circulate around the ******* so they cook evenly; the direct heat of a sheet will make a crisper bottom crust). You can do this an hour or so ahead and refrigerate them until 10 or 15 minutes before you roast, if you like.

Cook the chicken in a very hot oven. The marinades for the crumbed ******* all use binders (, eggs)which allow the coating to adhere to the chicken and instantly form a crust when exposed to the hot, dry heat of a 450°F oven. Once that crust forms, the juices that keep the meat moist are trapped inside.

Check the chicken after 10 or 15 minutes.
If it’s getting too brown, reduce the heat to 400°F
and add 5 minutes to the total cooking time.