Step 3: Coat the Chicken
Beat the eggs in a separate shallow dish.
Remove the chicken pieces from the marinade, allowing excess liquid to drip off.
Dip each piece of chicken first in the beaten eggs, then coat thoroughly in the flour mixture, pressing gently to adhere. Repeat this process for double-coating if desired.
Step 4: Fry the Chicken
Heat about 1 inch of vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C) .
Carefully place the coated chicken pieces in the hot oil, being careful not to overcrowd the pan. Cook in batches if necessary.
Fry the chicken for 12–15 minutes per side , or until golden brown and cooked through (internal temperature should reach 165°F (74°C) ).
Step 5: Drain and Rest
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess grease.
Let the chicken rest for 5–10 minutes before serving to allow the juices to redistribute.
Tips for Success
Don’t Skip the Marinade : Marinating the chicken ensures maximum flavor penetration and keeps the meat juicy during frying.
Use Cornstarch Liberally : Cornstarch is crucial for achieving that signature crispiness. Don’t skimp!
Maintain Oil Temperature : Keeping the oil at a consistent 350°F prevents greasy chicken and ensures proper browning.
Double-Coat for Extra Crunch : Repeating the egg-flour process adds thickness and crunch to the breading.
Variations and Customizations
While the classic version is delicious, feel free to switch things up with these ideas:
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