Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. In a large, deep bowl, whisk together flour, garlic powder, paprika, salt, and pepper. We like to do a mixture of paprika, garlic powder, and plenty of salt and pepper, but you can really use any of your favorite seasonings. I had two zip lock bags one with flour and seasoning and one with the mixture of cracker meal potatoe flakes and seasoning. Put in oven set at 350. The chicken turned out wonderful. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. When ready to fry: Fill a Dutch oven fitted with a candy thermometer with vegetable oil until 2" to 3" deep, then preheat until oil reaches 350º. That is another way to say 'tasteless and dry'. In another bowl, beat 3 eggs, 1/3 cup milk and 1/3 cup water. Cover in cracker meal/potatoe flakes. Remove all chicken (not fully cooked) - to cookie sheet. Why trust us? 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. Shake off excess flour and add chicken to oil. They love crushing the crackers. You may be able to find the same content in another format, or you may be able to find more information, at their web site. Great recipe. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). I placed them in a 13x9 glass dish and baked for 45 minutes. This is definitely a 5 star recipe that I highly recommend trying! I pounded the chicken thin the night before and seasoned it with seasoned salt before soaking it in buttermilk overnight (makes it really juicy). Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. This ingredient shopping module is created and maintained by a third party, and imported onto this page. People, don't do skinless, boneless. Meanwhile, in large bowl, whisk together flour, cayenne, 1 teaspoon salt, 1 tablespoon pepper, and remaining 2 tablespoons celery seed. In large bowl, whisk together 4 cups buttermilk, sugar, garlic, and 1/2 cup salt. Now the trick. Works like a charm! Season generously with salt and pepper. Let sit for 3-5 minutes. This process gives the good fried taste, but doesnt cook it too long so it doesnt burn or dry out - it stays very moist. The crust was thick; it stuck too the chicken and browned beautifully. Thank you very much for sharing! In a third bowl, put 2-3 cups panko or seasoned/unseasoned bread crumbs. We like our chicken extra done. I added another couple of tblspoons of potato flakes, tripled the seasoning salt, added garlic powder and a tad bit of poultry seasoning. I used skinless on the bone chicken. In large deep skillet, heat 1 cup oil till hot. Season crumb coating lightly with pepper, garlic powder and little bit of paprika. Attach deep-fry thermometer to large Dutch oven and heat oil on medium to 325°F. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I will probably make again - thanks! Dip chicken in flour, then egg, then crumbs. Meanwhile, in large bowl, whisk together flour, sesame seeds, 1 teaspoon salt, and 1 tablespoon pepper. Bake for 30 minutes. In a small bowl, mix together honey and Dijon. Add to skillet - don't crowd. **Note, I used thinly sliced chicken tender type slices**. Dip chicken in flour, then egg, then crumbs. Working with a couple of pieces at a time, remove chicken from marinade, letting excess drip off. In a large bowl, beat eggs with 2 tablespoons water. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. The latter method was much better the chicken was crispier and much juicier. I like the flavor of the coating! https://www.allrecipes.com/recipe/16573/chicken-fried-chicken Remove all chicken (not fully cooked) - to cookie sheet. Add chicken and toss to coat. The chicken breast I used were thick so I sliced them down the middle to butterfly them and beat them like some people recommended until they were thin. Meanwhile, in large bowl, whisk together flour, curry powder, 1 teaspoon salt, and 1 tablespoon pepper. Then do this: It is a box full of crushed crackers so that helped me save on prep time. Meanwhile, in large bowl, whisk together flour, dried herbs, 1 teaspoon salt, and 1 tablespoon pepper. Serve chicken with honey Dijon sauce for dipping. People, don't do skinless, boneless. Most people won't think twice about serving basic cornbread when is on the table. https://www.delish.com/.../a51692/best-homemade-fried-chicken-recipe In large deep skillet, heat 1 cup oil till hot. I made it for a dinner party tonight and was so proud of it. Delish editors handpick every product we feature. Remove and let sit for few minutes. Careful, not too hot-keep heat medium high. You saved Chicken Fried Chicken to your. I like my chicken thin- so the secret of pounding the chicken breast is to take a plastic bag-(gallon sized is good )& sprinkle the inside with a little water. https://insanelygoodrecipes.com/cracker-barrel-fried-chicken In bowl, put 2 cups flour and add 1tsp salt, 1tsp garlic powder, 1tsp pepper.