JFC Fried Chicken is breaded with JFC Breading Sealing in the Natural Juices for the Best Homemade Kentucky Fried Chicken.Makes a 9 - 12 Piece Bucket of Frickin Good Chicken!
Servings: 4 portions
Equipment
- 1 Deep Fryer Dual basket
- 1 Saucepan To dissolve the Bouillon cube in water
- 1 Marinating Bowl
- 1 Breading Bowl
- 1 Rack To place the Breaded Chicken on
Ingredients
- 1 Whole Chicken - Chopped to 9 - 12 pieces
- 1 C JFC Frickin Good Chicken Breading - More if needed
Fried Chicken Marinade
- 1/2 C Water
- 1 Cube Maggi Chicken Bouillon
- 1/2 tsp Sea Salt & MSG
Instructions
- Place all the ingredients into a saucepan for the Fried Chicken marinade and heat up over medium heat, just until the bouillon cube is dissolved. Pour it into your marinating bowl and refrigerate until cool enough to add the Chicken.
- Clean and Chop the Chicken into 9 - 12 pieces and add them to the Marinade and refrigerate for 1 hour or longer.
- Heat the deep fryer up to 325 F and take the Marinating bowl out of the fridge.
- Place JFC Breading into a bowl. Add Chicken one at a time, tossing it in the breading and pressing the breading in. Shake off any excess flour and set aside. Repeat for each piece. Let the Chicken rest until the deep fryer is up to temp.
- Deep Fry in batches for 15 - 18 minutes. Lift the basket up and stand the pieces up to drain off any excess oil. Repeat for each batch.
- Let cool for 10 minutes before eating or place into the oven at 200 F to keep warm and soften the skin.
- Any leftovers can be refrigerated and eaten cold the next day. The leftover breading can be used to make Gravy.
Notes
The heat at 325 F is very crucial. Ideally between 320 F - 330 F or 350 F for smaller pieces of chicken with a less cook time like Popcorn chicken, Nuggets, Tenders, etc...
Don't forget all the Fixins!
Mashed Potatoes, Fries, or Potato Wedges, Gravy, Coleslaw, Pasta Salad, Potato Salad, Dinner rolls or Biscuits. Maybe a dessert too!