Ok, its really simple once you get the hang of this and you will be making extra crispy chicken or chicken fingers in no time!
1st step, take a medium saucepan or elictric skillet and pour in Vegetable oil, make sure you have enough so that it can cover almost the entire peice of chicken when added. Remember when you add the chicken it will make the oil deepen in the pan so leave a little lee-way for that. Put that on medium high to high and keep an eye on the oil. Make sure it does not burn or smoke. But you must get it good and hot
2nd step, take your raw eggs and in a large bowl beat them together with nothing added into it besides just a little splash of water. set aside
3rd step, Pour the all purpouse flour into a shaking bag, it can be a large freezer bag (those work best) or a simple paper bag or even double bag a grocery bag and that will work. You then add your garlic powder, garlic salt or plain salt and pepper into the flour. Close bag and shake well. you can add more salt, less salt less garlic etc, whatever you want to spice it with go right ahead. And you can always take a little taste of the flour to see if its got the right seasoning.
4th step, after checking oil, make sure you have your chicken ready, now, you can use whole chicken breasy, with bones, without bones, tiny strips for chicken strips or thighs and legs also. There is no exact peice of chicken that must be used. And it all taste good with this simple method. ok take about 3 peices of chicken at a time and put them into the bowl with the egg in it. Coat them nice and good in egg then put them directly into flour mixture, close bag and shake well. for at least 30 seconds. Then take the chicken out and set on a plate sprinkled with flour. So do this will all the peices of chicken you will be frying.
5th step, after the initial egg then flour shake. You are going to then dip the peices of chicken back into the egg mixture. Thats right, they are going right back into the bowl again. If you find there isnt much egg left you can always beat some more eggs in the bowl. Then after dipping the chicken in the egg scramble the 2 nd time, you got it they go back into the flour bag. Shake very well at least 30 seconds again. Then place them back on the floured plate.
6th step. You can now begin to fry up your chicken , as long as your oil is nice and hot, and you wait at least 2 minutes before the initial flipping of the chicken you will be good. You can always put the chicken back in the egg wash and repeat the steph for a 3rd time to make ultimate crispy chicken but i find 2 steps is just fine. give the chicken a chance to crisp, dont over crowd the pan, fried chicken needs its room in the pan!
7th step, I would cook chicken thighs for approximately 10-12 minutes, 5-6 minutes on each side. Chicken legs about 7-10 minutes. Full large chicken breast with bone 20-24 minutes. Latge chicken breast without bone 10-12 minutes. and wings take only 5 minutes.
Make sure you have a plate with papertowels or reusable napkin (cloth) ontop so when the chicken is done you can drip the rest of the oil off of the peices. I myself love to serve the chicken tenders they cook really quick in under 5 minutes a peice and are awesome when served with some ranch dressing!
I hope you all like my recipe!
please PM with any questions! take care and god bless!