TPC
Wrenching Dad
- Joined
- Sep 20, 2007
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I usually keep a fresh box of KFC in the fridge for the kids.
Especially when we're out riding.
But KFC's quality has really hit rock bottom. Lately we've been getting overcooked tasteless fried chicken from them.
So now I fry my own,, again.
Maynard invited Desertriders little girl Jesse' over to our camp for this recipe and the kids were wild about it:
1 PKG Ralphs value pack boneless/skinless chicken breasts sliced into strips about 1 and a half inches wide by 4 " long each or so.
Marinade them in buttermilk in the fridge at least 4 hours.
Roll them in all purpose flour seasoned with salt and paprika.
Shake off excess flour and let them set at room temp for at least 10 minutes like ya would with battered onion rings.
Frying them at room temp is a BFD like with cod fish n chips so ya want the chicken at room temp before ya start to fry it.
Bring at least an inch of corn oil to 365 deg F.
The temp is important in order for the batter to stick.
When ya add chicken the temp will fall, so just a few pieces at a time.
Cook until golden brown flipping when ya feel the time is right.
Boneless chicken cooks way way faster than bone in with skin still on.
I'm trying to always improve my kitchen skills and family menu.
Anyone want to add any tips or tales or additions?
Especially when we're out riding.
But KFC's quality has really hit rock bottom. Lately we've been getting overcooked tasteless fried chicken from them.
So now I fry my own,, again.
Maynard invited Desertriders little girl Jesse' over to our camp for this recipe and the kids were wild about it:
1 PKG Ralphs value pack boneless/skinless chicken breasts sliced into strips about 1 and a half inches wide by 4 " long each or so.
Marinade them in buttermilk in the fridge at least 4 hours.
Roll them in all purpose flour seasoned with salt and paprika.
Shake off excess flour and let them set at room temp for at least 10 minutes like ya would with battered onion rings.
Frying them at room temp is a BFD like with cod fish n chips so ya want the chicken at room temp before ya start to fry it.
Bring at least an inch of corn oil to 365 deg F.
The temp is important in order for the batter to stick.
When ya add chicken the temp will fall, so just a few pieces at a time.
Cook until golden brown flipping when ya feel the time is right.
Boneless chicken cooks way way faster than bone in with skin still on.
I'm trying to always improve my kitchen skills and family menu.
Anyone want to add any tips or tales or additions?
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