..Really great fried chicken. I know everyone swears their fried chicken is the best, but I have tried a zillion recipes over the years and the simple recipe of hot sauce and egg dipped chicken in a old-bay seasoned self-rising four is my go to recipe that never disappoints.

Since I found myself faced with 40 pounds of boneless skinless chicken breasts on Saturday it seemed like a good time to spoil the family with a plate full of crispy, slightly spicy, juicy fried chicken.

I use 2 eggs and 3 tablespoons of red hot sauce per pound of chicken. I start with 2 cups of self-rising flour and add 1/4 cup Old Bay seasoning…then I just dredge the egg and hot sauce soaked chicken through the flour and into a cast iron dutch oven filled 1/3 full with vegetable oil at 350 degrees. It takes just a few minutes for each piece…about 4-6 minutes depending upon the thickness and size of your pieces of boneless skinless breasts.

Do I do anything special with mine before I fry? Yes, I always pound it so it is a uniform thickness, about 1 inch thick. I also cut each pounded breast into an average “bun” size before frying. That way I know my husband can grab them for easy lunches.

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I’ll have a new bread to walk you through later…look for it by early afternoon!

Have a great Monday and do something delicious!

Colleen

Tags: binghamton, cooking, food, greater binghamton, recipes

This entry was posted on Monday, October 6th, 2008 at 1:44 pm and is filed under Meat, Chicken, Fish. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.