his was amazing! The BEST fried chicken recipe I’ve ever found. The only thing I did different was double the amount of crumbs, as I went through them faster than I expected. The flavor and moisture was to DIE for.
Good chicken and quiet easy. It was very moist and the cooking time was spot on for bone-in thighs. If I make it again, I’ll add a bit more seasoning to the crumbs. This would be great with thyme and some garlic.
This was quite good, cxstitcher. Someone suggested using garlic butter Ritz. I looked for them and found a lot of different flavors of Ritz crackers, but I never found garlic butter Ritz. So I used plain Ritz and added a little garlic powder to the cracker crumbs. I didn’t really taste the garlic, so I’d like to make this again when I can find the garlic butter Ritz. But even with plain Ritz, this turned out very nice.
6 boneless, skinless chicken breast cut into thirds
•1 cup all-purpose flour
•1/2 teaspoon salt
•1 tablespoon seasoned salt (I use Lawry’s Seasoned Salt)
•3/4 teaspoon pepper
•2 teaspoon paprika
•1/2 stick butter (or 1/4 cup)
•1 gallon-size Ziploc bag (optional)
Place thawed chicken strips in a bowl of buttermilk, cover, and let soak 20-30 minutes in the refrigerator.
Author : ozelkadin.net