This is definitely a recipe I will keep for making perfect fried chicken. I used a 5 pound package of thighs (10 pieces). The meat came out moist and the coating was golden brown and crispy. The flour-egg-reflour procedure is a definite key to keeping the coating adhered to the skin during frying--I didn't have a lot of trouble with it sticking to the pan or falling off. I didn't add any regular salt, because there is plenty of seasoned salt in the coating. I did add a teaspoon of pepper, however, and it blended well with the other ingredients. I also didn't want to use up a whole bottle of cooking oil, so I used approximately 1/2 quart (2 cups), enough to fill my electric skillet about an inch or so. It was more than enough. I also increased the cooking time because I feel you shouldn't hurry chicken. A minimum of 45 minutes total works for me. I cooked it uncovered at 350 degrees for about 10 minutes per side, then covered it, lowered the heat to 275 degrees and cooked it another 10 minutes. Then I uncovered it again, turned the chicken, increased the heat back to 350, and cooked it 10 more minutes. I turned it one last time and cooked it for 5 minutes. It came out absolutely delicious.
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