I’m a Southern girl. That means I like my chicken fried, my tea sweet, and my college football UGA…GO DAWGS!
When it comes to making a good fried chicken, you can find millions of recipes. You can go the Popeyes Chicken route and make it have a hint of spiciness or you could keep it salty and savory with the KFC version. But me? A good fried chicken recipe has a hint of sweet to go with the savory!
Check out my BEST FRIED CHICKEN RECIPE and get a look at some of the secret ingredients to make it perfectly crispy on the outside, but soft and sweet on the inside!
5-6 boneless, skinless chicken breast cut in half longways
Parsley Flakes (s/o to Auntie Fee)
Salt and Pepper
1 cup of Almond Milk (you know we don’t drink regular milk here)
1 large egg
1 quart vegetable oil
2 cups Bisquick mix (YOU READ THAT RIGHT. BISQUICK)
1 tablespoon of brown sugar (my not so “secret” ingredient)
**Note: Bisquick mix is a perfect frying agent because it makes the outside crispy and flavorful while keeping the chicken moist and having a cakey texture on the inside.**
Plug in your fry daddy and let it pre-heat your quart of oil. If you don’t have a fry daddy, fill a large skillet about 3/4 of the way with vegetable oil and pre-heat on medium to high heat.
In a large bowl, add almond milk and egg and beat until well mixed, then put to the side.
In another large bowl with a lid OR a large ziplock bag (freezer or gallon size is best) add flour mixture, tossing around until well mixed.
In a medium bowl, add cut up chicken and coat with spices until well covered.
Add a piece of chicken to the bowl of wet ingredients until covered completely, then add to bowl with dry ingredients. Repeat until you can’t add more chicken to the dry mixture and shake.
Personally, I like to sing to myself “shake. shake. shake. / shake. shake. shake. / shake your booty. / shake your booty.” while I do it.
Once chicken pieces are well covered with flour mixture, add to your vessel of oil and let fry for 5-8 minutes, or until the internal temperature of your chicken is no less than 165°F.
Set aside on plate covered with napkins to catch oil (that’s the Southern way) and let cool. Repeat until all pieces of chicken are cooked.
Best enjoyed with mashed potatoes and collard greens and sweet tea. Bonus if you add mac & cheese to the mix.
How do you like your fried chicken? Sweet and savory? Cajun and Spicy? or Healthy and baked? Let me know in the comments section!