How do you get a crust on fried chicken like at Popeye's Chicken?

One way I like to batter chicken is flor first, then dip into beaten eggs, then in dip in a bread-crumb mixture (italian bread crumbs, garlic, onion powder etc) then deep-fry. They are crunchy and really great!

If you consider you have to season the exact meat, you must check out a marinade. Part of the attraction of fried bird is the crust taste consultation adopted by means of the juicy chickeniness of the beef. This doesnt' imply you can not scan. Try soaking the beef in a blend of soy, recent garlic, mustard and cracked pepper for six-eight hours. eliminate, pat dry after which keep along with your battering/frying system. Don't be afraid to play whenever you fully grasp the chemistry. That's how recipes are born. Believe me, I've created a couple of.

Fried chicken I prefer to soak in buttermilk overnight. Then you pad it dry, toss in flour, then into your batter. You can use a deep fryer or I prefer a good cast iron skillet. Use lard, not oil! Make sure the lard is up to temperature, if not hot enough you will not get crispy but instead soggy. Also, when finished, do not put on towels or paper to allow oil to come off, use a cooling rack resting on a cookie sheet (to catch the drippings), the rack method allows your chicken to stay crispy.

You need to dip the chicken in crushed corn flakes after you dip in egg, then flour then egg again. You can buy them already crushed in a bag in the baking isle. Just use seasoned salt in the flour AND egg. I'd do one tablespoon for every two cups of flour. You want to fry it in 325 degree oil for about 45 minutes to get that nice golden crunch. And make sure there is a fire extinguisher handy in case of an oil fire.

dip into flour shake off extra then egg then flour again.also have the oil fairly hot 370 or so.

to make sure the batter stays on your fried chicken, dry it well

then toss it in flour, then your egg wash, then flour again.