Crispy, tender, juicy fried chicken?

Marinate for 4 hours. Use "flavor injector" with your favorite chicken marinate or marinate recipe. Use Buttermilk instead of milk. Now is the time for latex gloves. Double dip. This means buttermilk milk, drain, lightly dredge in flour, roll in egg, shake in bag of flour.. Use a gallon freezer bag for the flour. Take of gloves. Let your coated pieces rest for 10 minutes. Those baths and rubs need to be seasoned too. No fun with flavorful meat and bland coating. DO NOT CROWD THE POOL. Use deep fryer tongs to gently lower the chicken pieces in. Have a flare-up? Don't freak. Cover the pan with lid. You do have the correct lid right? Fire is persistent? Remember your flour? Douse the grease with plentiful amounts of flour to suffocate the fire. Chicken pieces need to have about an inch between each other. They touch and you are steaming in the oil. Use 100% Canola, Sunflower or preferably Peanut oil. Use a deep fryer and or thermometer. A cheap but effective Deep Fryer at our local grocer is only $30. Oil needs to be at 350-375°F. If the oil gets cool or crowded and it's soggy or greasy chicken..Don't play with your chicken. Set it in there and leave it alone until it is lightly browned and ready to flip. Internal temperature needs to be 160°F when you remove it. Chicken does continue to cook for a short time after removing from oil.Drain well. I set it on paper towel for a minute to absorb excess grease before serving.

Why the Rest Time is Important

After you remove meat from a grill, oven, or other heat source, allow it to rest for the specified amount of time. During the rest time, its temperature remains constant or continues to rise, which destroys harmful germs. http://www.foodsafety.gov/keep/charts/mintemp.html

It also gives the internal juices time to settle back into the meat. Same should apply when cooking a roast, tenderloin, meatloaf etc..

I use a brine first, then rinse and dry.

Then I follow the technique you can find on YouTube in the Alton Brown "Fry Hard" episode.

But I do a shallow fry - 2 minutes, rotate, 2 minutes, flip, 2 minutes, rotate, 2 minutes.

Then the chicken is browned but not cooked. I put it into a dish and into a 350 degree oven for about 30 minutes. Then I check a breast with an instant read thermometer and keep cooking until it gets close to 165 degrees.

The brine helps keep the meat moist and you can over-cook a bit but it wont dry out.

Marinate chicken pieces in some milk or buttermilk in the fridge for a few hours.

Or in a brine, juice.

This will ensure the meat will b tender.

Now bake or fry.

Add the seasonings, s and p, paprika, garlic, hot sauce. :)

Being Aussie, crispy chicken with different delicious flavors with wine is my appetite. I use too cook Manchorian Crispy chicken by adding flavors through www.primochef.net/meat-injector-info meat injector once in a week. I like it especially with garlic and mushroom salads.

well i also gon youutbe they got alot of chiecken rescipes on google on thier website