Crunchy Fried Chicken

Fried Chicken

Frying things in our apartment came to a screeching halt after the fire of summer 2012. But in the spirit of the Super Bowl I decided to lift the ban on frying and make fried chicken.

Fried Chicken

Fried Chicken

Nothing is better than eating messy chicken with a beer (or in our case wine) and watching the big game. We also got to make Ashley’s BBQ sauce and it went amazingly with this chicken. I was thinking of ways to re-invent my old fried chicken recipe and I tried out a common trick and used salteen crackers for the breading. When I say this was the best fried chicken I made, it’s an understatement. Not only did this chicken look great, but it tasted amazing!

Fried Chicken

Crunchy Fried Chicken

  • 6-Chicken Drumsticks
  • 4 tbsp. of flour
  • 20 saltine crackers
  • 2 eggs
  • 2 cups of vegetable oil ( or enough to fill your skillet half-way)
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp paprika
  1. One of the tricks to making your fried chicken it to make sure the all excess water is removed.
  2. To help dry the chicken, place it on a plate lined with paper towel and another paper towel on top.
  3. In a cast iron skillet, heat oil on stove on medium high heat until 275 degrees.
  4. While oil is warming, crush the crackers in a bowl and mix in flour, salt, pepper, and paprika.
  5. In a separate bowl, beat 2 eggs.
  6. Dip the chicken into the egg and then roll evenly into cracker mixture.
  7. Place 3 pieces of chicken into the pan and cook for 10 minutes on one side.
  8. Flip the chicken over and cook 10 minutes on the other side. Cook the chicken throughly, making sure it reaches 165 degrees on the inside.
  9. If your chicken needs longer to cook just make sure to turn the drum sticks often, about every 2-3 minutes.
  10. After chicken is cooked, place on a paper towel-lined plate to absorb excess oil and enjoy.
  11. Don’t forget to make Ashley’s BBQ sauce for yummy dipping!

Fried Chicken

BBQ Fried Chicken

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