At first I was concerned about putting a cover over the chicken during frying hoping it wouldn't make the skin soggy, but no, THE SKIN CAME OUT CRISPY, CRISPY!!! I turned the heat on high when the chicken was placed in the pan in order to not have the chicken cook in slightly cooled oil, then the heat was lowered to a HEALTHY low flame, the chicken then covered and was cooked 15 minutes on each side checking to see if any coloring was needed. The onion and garlic powders and cayenne didn't come through so next time I'll adjust for flavor. This will be my go-to recipe/method for making chicken no matter the recipe. Soon I'll be using the presented method for making Maryland Fried Chicken with cream gravy where nutmeg will be used both in the coating and in the gravy.
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At first I was concerned about putting a cover over the chicken during frying hoping it...