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Who isn`t a fan of a bucket of fried chicken for any weekend event. When I was told that we were invited to attend a potluck, I knew I wanted to test out a new recipe that I had put together and boy did it turn out well. I absolutely love having fried chicken, but the guilt that comes with it sure sticks with you (literally). So I decided to make oven fried chicken instead, hoping it make it a little less greasy.
My tip when it comes to making fried chicken is always make sure your chicken pieces are patted dry before coating them with any batter. It will help the batter stick on during the frying/baking process and keep the chicken crispy.
Also, separate your dark (thighs and legs) and white (breasts and wings) meat before cooking because dark meat does take a bit longer to cook fully. Combining the two will only make your white meat dry out a bit from over cooking.
Everyone was a huge fan of my recipe and there definitely wasn`t any leftovers for the next day. I was so happy I got the crispiness I wanted while still having the tenderness of the chicken. I know I am making all of those southern grandmothers out there proud.
There really is no right or wrong way to make fried chicken, only a preference. Play around with a bunch of recipes and find out what you like best.
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