Bobs Best Fried Chicken Recipe

Forward
<sub>So you've tried to cook fried chicken and it tasted greasy, and the breading looked like it got drug through the mud, and kept trying to fall off the chicken before it got to the table... You gave up and went to KFC. I get that! Here's how to cook fried chicken the correct way. It does take time though, and one piece of special equipment, that being a deep fryer. It doesn't matter which brand you use or how big or small it is. Just be sure to follow the directions for use of that particular fryer.

Yes! You can cook this in a skillet on the stove, but it is VERY difficult to control the heat of the oil consistantly, and you run the risk of starting a fire, as well. It will also take longer to cook as you will need to constantly turn the chicken</sub>

Bob's Best Fried Chicken!

Ingredients
A few pounds of Chicken Pieces, SKINNED! whatever you like!

4 eggs
2 TBSP Milk

1 Gallon Ziploc Storage bag
3 cups White enriched Flour
1 TBSP Cornstarch
3 TBSP Baking Powder
1 TBSP Old Bay Seasoning*

Correct amount of oil for your brand of fryer.**

Instructions

Put oil in your deep fryer according to maker's instructions, make sure fryer is clean and DRY! Water and hot oil never mixes well.

Place all dry ingredients in the Ziploc bag, zip the top shut with plenty of air in it a shake like a balloon in order to mix ingredients. Set this aside.

In a bowl, whip the egg and milk.

Once the oil is 400̊ F hot, coat a piece of chicken in the egg mixture then place it in the Ziploc back of ingredients and pull up on the sides of the bag a little in a shaking motion in order to coat the chicken. Do this till you have enough to cook in the size basket your deep fryer came with. Place the pieces in the basket and lower the basket into the hot oil. DO NOT OVER LOAD THE BASKET! Make sure all pieces are covered with hot oil.

It takes about 10 to 11 minutes to do a batch of legs, or thighs. Wings will take about 7 or 8 minutes. If you cut your chicken breasts into strips like I have done, as shown, they are ready when they float, about 5 or 6 minutes. What you are looking for is a browned batter coating with the chicken being done. Half done chicken legs are rubbery. One sign of them being close to done is the small knuckle end of the leg will want to float up in the oil.
If you prefer your chicken to be crisp, place it on paper towels on a rack on top of a cake sheet and place in the oven at 200̊ F for at least 30 minutes prior to serving. Do not salt the chicken before serving, this will cause the breading to soak up oil.

Cooking tips and tricks
**Deep frying is an art. It is not as unhealthy as you might choose to believe, either. Sure, you don't want a steady diet of it day in and day out. Part of this has to do with the cooking oil you use. Stay away from Lard. It is not at all good for you. Safflower, Soy (commonly called "Pure Vegetable Oil") and Peanut Oil are all good frying oils. Some people do not do well with Canola oil, if you do okay with it, that's cool!

* I use Old Bay Seasoning. If you prefer hot, and spicy you can use Cayenne Pepper, some people prefer garlic and onion powder. I have also used Paprika, and Lawry's salt, but if you use Lawry's or any other seasoning with a lot of salt in it, decrease the amount you put in Salt will make the breading go limp!

Should you find your oil playing out on you, there's 2 things you can do, one is add a little bit of fresh oil to the fryer. The second is a restaurant trick. Slice a potato lengthwise in sections like you would an orange, and fry them. The potato will absorb a lot of the impurities and freshen your oil. Besides then you have steak fries to serve with the chicken!

<sub>Photo by: =TThealer
Props and post processing: =LadyAliceofOz
Pottery bowl: Buckrun Pottery

Full View Please!</sub>