Juicy, tasty, & hate free!
Yields 5 Servings Servings Quarter (1.25 Serving) Half (2.5 Servings) Default (5 Servings) Double (10 Servings) Triple (15 Servings) Prep Time 15 minsCook Time 5 minsTotal Time 55 mins**PRO-TIP**
Use a "Wet Hand/Dry Hand" method when dredging the pieces of chicken to prevent clumping of flour on your fingers. Trust me you will be glad you did.
General
4 cups Vegetable Oil for frying
2 lbs Chicken (Breast or Thighs)
Brine
3 tbsp Kosher Salt
1.50 tsp MSG
0.75 tsp Granulated Sugar
Dredge
2 Eggs
1 cup Whole Milk 2% works also
2 cups All-Purpose Flour
2 tsp Salt
0.50 tsp MSG
1 tbsp Powdered Sugar
2 tbsp Garlic Powder
2 tsp Smoked Paprika Non-smoked works also
1 tsp White Pepper Black could work in a bind
Preperation
1 Cut chicken into 1" to 1.5" rough cubes. Spread out on a parchment lined baking sheet.
In a small bowl combine all the "Brine" ingredients and mix well.
2 Generously season the chicken. Flip the chicken over and repeat.
Place chicken in a plastic bag and place in the refrigerator for 30 mins.
In this time set up your Dredging Station.
Dredging Station
3 In a medium bowl whisk together the eggs and milk, set aside.
In a second medium bowl combine dry ingredients.
Dredging
4 Remove chicken from the refrigerator.
5 In small batches place the chicken into the dry ingredients making sure to completely coat the chicken.
6 Take the coated chicken and place it in the dredge mixture coating completely.
7 Remove chicken from the dredge mixture and return to the dry ingredients and coat completely.
8 Remove the chicken from the dry ingredients and and place on a lined baking sheet.
9 Repeat Steps 5 through 8 until all chicken is coated and ready for frying.
Frying
10 In a large cast iron pot add oil and heat to 365°F.
11 In small batches place the chicken (carefully) into the hot oil and cook for 3-5 minutes.
*Do NOT overcrowd the pot as the temperature will drop too far and the chicken will not cook correctly.
12 Allow oil to reheat between batches if necessary and repeat until all chicken is cooked.
Ingredients General
4 cups Vegetable Oil for frying
2 lbs Chicken (Breast or Thighs)
Brine
3 tbsp Kosher Salt
1.50 tsp MSG
0.75 tsp Granulated Sugar
Dredge
2 Eggs
1 cup Whole Milk 2% works also
2 cups All-Purpose Flour
2 tsp Salt
0.50 tsp MSG
1 tbsp Powdered Sugar
2 tbsp Garlic Powder
2 tsp Smoked Paprika Non-smoked works also
1 tsp White Pepper Black could work in a bind
Directions Preperation
1 Cut chicken into 1" to 1.5" rough cubes. Spread out on a parchment lined baking sheet.
In a small bowl combine all the "Brine" ingredients and mix well.
2 Generously season the chicken. Flip the chicken over and repeat.
Place chicken in a plastic bag and place in the refrigerator for 30 mins.
In this time set up your Dredging Station.
Dredging Station
3 In a medium bowl whisk together the eggs and milk, set aside.
In a second medium bowl combine dry ingredients.
Dredging
4 Remove chicken from the refrigerator.
5 In small batches place the chicken into the dry ingredients making sure to completely coat the chicken.
6 Take the coated chicken and place it in the dredge mixture coating completely.
7 Remove chicken from the dredge mixture and return to the dry ingredients and coat completely.
8 Remove the chicken from the dry ingredients and and place on a lined baking sheet.
9 Repeat Steps 5 through 8 until all chicken is coated and ready for frying.
Frying
10 In a large cast iron pot add oil and heat to 365°F.
11 In small batches place the chicken (carefully) into the hot oil and cook for 3-5 minutes.
*Do NOT overcrowd the pot as the temperature will drop too far and the chicken will not cook correctly.
12 Allow oil to reheat between batches if necessary and repeat until all chicken is cooked.
