Originally Posted by French Fries
That fried chicken looks perfect to me mjb. Care to share the recipe? I'm new to fried chicken and I don't have it down yet. I have never tried using egg at all.
It is a pretty basic technique. This is one of 4,562,798,135 variations.
Rinse your chicken pieces, let them dry a bit. Putting them on a platter and sticking in the fridge, uncovered, for a while will help with the crispy skin, but isn't required. Get a pot or wok heating with an oil of your choice up to about 350 - 370 degrees F.
Station 1: salt and pepper, perhaps paprika, or garlic powder, black pepper or whatever, on the parts, dredge with flour, or about 3 parts flour 1 part cornstarch.
Station 2: egg wash - take an egg and mix it well in a suitable container.. If you want, like I do, add a bunch of hot sauce. A lot of the heat will get sucked out of the batter into the oil, don't be timid. Roll the floured chicken bits in the egg wash.
Station 3: Take the gooey, dripping chicken bits and return them to the first station's flour bath in the work bowl or whatever. Depending on how much you are cooking, 1 and 3 could be the same bowl, or if making a lot you'll need separate containers. Keep an eye out for cross contamination, though it should not be an issue here, I'm thinking more of your utensils and such.
Take your floured, egged and floured again chicken parts and gently, with tongs, put them in the properly heated oil. Legs take maybe 5 -6 minutes, thighs about 10, if you are doing breast parts it depends on boneless, skinless, size - a number of factors. You should get a nice bubbling sizzle going, when the breading looks golden brown and delicious it is probably ready. Pull the pieces out of the oil onto a cooling rack set above something that can absorb the oil dripping off.
Don't burn your lips taking that first bite.