Do you ever get that overwhelming yearning where the only way you can satisfy your hunger is by eating the crispiest, crunchiest, juiciest fried chicken imaginable? We are not ashamed to say we get that urge altogether too often. But instead of having to satisfy that burning desire with an over-priced bucket of KFC’s finest; or even better yet, indulging in Popeye’s spicy cajun deliciousness – you will now have the tools to make an even better version, with your better half, while saving more than a couple of dollars.
Don’t be intimidated by the thought of getting the grease frying in the kitchen. With a few easy steps, and a couple of rounds of practice, you will forget about those go-to fried chicken places that were an occasional treat.
Prep Time: 10 Minutes
Cook Time: 25-35 Minutes (depending on size of the chicken)
I Cup of All-Purpose Flour
2 Egg Whites (remove the yolks)
Dash of Cayenne Pepper
Salt and Pepper To Taste
1 package of Chicken Drumsticks (~1.5 lbs.)
Large Frying Pan – 1 inch filled with Vegetable Oil
- Begin heating Vegetable Oil on medium heat.
- On a plate, crack the eggs and remove the yolks, leaving only the whites on the plate.
- Fill a gallon size ziplock bag with All-Purpose Flour, Cayenne Pepper, salt and pepper
- Dip each chicken in the eggs, and then place them in the ziplock bag and close tightly.
- Shake the chicken in the bad until fully coated.
- Repeat step 4 & 5 (double coating will make for a better breading)
- When the oil is to temperature (dip a wooden spoon or a chopstick into the oil, If the oil bubbles consistently, then the oil is ready for your chicken), carefully place the chicken in the frying pan.
8. Flip every couple of minutes until golden brown. It is important to not flip the chicken too often, especially during the first couple of minutes when the breading is adhering to the chicken.
9. When the chicken is done cooking take them out of the oil and let rest for 10 minutes before eating. Note: do not let sit on paper towel or on a plate. This will cause the breading to get soggy. We use a metal strainer and stand the chicken up so the grease is able to drip off properly.
10. Be sure to cut through the chicken and ensure that the juices run clear.
Did you try this recipe? Let us know how your first attempt went in the comments below! Enjoy!