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asked 9 months ago
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Dip the chicken in milk or water roll it in flour, fry at at temperature as high as possible but not high enough
to burn, if you are pan frying keep turning the chicken often
to burn, if you are pan frying keep turning the chicken often
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First use milk, double batter it, flour then milk egg combo then flour. Get grease very hot. Add chicken, place lid on leave for about 10 mins, when you turn, don't add lid back on. Oh make sure you turn heat down to not med. But not high either inbetween. Let chicken cook another 10 mins then turn, leave lid off, 10 min turn remember chicken gets lighter in weight as it gets done. If your not sure cut in the fatest boned piece to check for red to see if done. Add back if not. Hope that helps
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