Chicken Fried Chicken

"I like the flavor of the coating! I do have one suggestion. I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary school (d..." See moreip in flour, then egg, then coating). The latter method was much better the chicken was crispier and much juicier. I will probably make again - thanks!"

"This is better than the fried chicken from this site's Hall of Fame fried chicken recipe. The crust was thick; it stuck too the chicken and browned beautifully. I added extra spices like recommended..." See more by other reviewers: 1T seasoned salt (probably any salted spice would work that had paprika and spices), 1T of garlic powder and several variety of crackers (I didn't have any saltines). Taste the coating, if it is pungent then it probably won't fade. I used 2 eggs and probably 10 skinless boneless breasts. I pounded the breasts in a plastic ziplock bag with a little water so they cooked more quickly. I think one of the KEYS is to keep the oil hot like the recipe states, then turn it down. Every time I added new cold pieces of chicken I would turn the flame up to high, get the oil rolling then turn it down to 3. Also cook the chicken to a dark brown, not light golden brown. Fried chicken is not a quick and easy thing to do so I would recommend doubling this recipe because this chicken is great the next day cold. I always double the size of my recipes, so if you too want some good recipes that are for a large family look to my other reviews."

"Yum! In case you are wondering, a regular box of saltine crackers has approximately 36 crackers in a sleeve. I put all 36 crackers from the sleeve into my food processor and ground them fine. I added ..." See morethis, the flakes, flour, 1 T of seasoning salt, 1 tsp of pepper, 1 tsp of parsley, 1 tsp garlic powder, 1/2 tsp paprika. I pounded the chicken breasts between two pieces of wax paper on my cutting board, dredged the chicken in 2 beaten eggs and then coated them with the cracker mixture. I placed them in a 13x9 glass dish and baked for 45 minutes. I then melted one stick of butter and poured over the chicken breasts and baked for an additional 5 minutes. We like our chicken extra done. This had a great taste and texture without the bad for you frying! Thank you. Note: This chicken tastes delicious leftover cold the next day!!"