|
South Central MN | It's usually a mix of flour, salt, pepper, and other seasonings you choose (I like some cayenne pepper) after dipping it into an egg mixture. I think the key to a nice crust is dipping into the egg mixture, then the dry mixture, and repeat for a total of three times. I think this would also work well with John's "panko" mixture (which I'm going to try soon) also. I like my chicken to be very well done, but not dry. I use my sous vide precision cooker to first cook the chicken (and put some seasoning in the bag with it also), then fry it. If you eat it right away, it's crispy, and if you put it in a crock pot, it has that broasted texture. I like it both ways. | |
|
Fried chicken
