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Chicken pieces

I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It’s bits and pieces of hints I have heard over the years. It’s more a matter of preparation and cooking method! This is the only crispy fried chicken recipe you’ll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.

What Makes This Fried Chicken So Crispy? There are a few reasons this crispy fried chicken works so well:

Allowing the buttermilk flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You’ll turn up the temperature again at the end, locking in that crispy texture. Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.


Chicken pieces.
1 cup of milk.
2 beaten large egg.
2 cup all-purpose flour.
2 tsp black pepper.

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