This friday I'm gonna make some fried chicken for my friends, and I would like to coat them with either bbq or honey mustard and spices the day before to make then marinate with the sauces.

I wonder, would they be still easy to coat with eggs and bread before frying them?

Any suggestions on how to make them?

For parts I'm going with tenders and legs

Thank to all♥️🐔🍗

No gravy whose bucket is better? I’ve had both and can’t decide.

Someone gave me some boneless chicken breast and I forgot them in the fridge so i had to cook them before they went bad.

1. Patted chicken dry hoping it would hold batter better.

2. Mixed egg, water, and flower to make a thick batter.

3a. Soaked chicken in thick batter then rolled in flour.

3b. Some of the chicken was put back into thick batter and then flower again.

4. Double Battered chicken was cooked in a ninja air fryer for about 12min. at 425degrees.

5.The rest of the chicken was on a baking sheet because the first patch stuck to the basket.

6.Both batches where flipped and air fried another 5min.

1st. batch fully cooked but 80% of breading fell off. 2nd patch breading stayed, but a lot of it never browned.

https://preview.redd.it/um00zgzvdh2e1.jpg?width=2618&format=pjpg&auto=webp&s=3fd1a9d38983df9a376abe8945c93a05b6e9b1c2

Tasted fine. Chicken fully cooked. Looks 4/10 Taste 7/10

Ive tried kfc, jaqks. They are okay. I find kfc chicken has too much water pumped into it. I find some chip shops have better fried chicken.

But is there an outstanding place. In Birmingham or london areas? Anywhere else as well as i do get about.

Cheers lads.

Wow, I can see why this place is so loved!

Driving in Newmarket, ON the other day and delighted to see a Chick-fil-A going in. On our road trips to Florida I target Chick but more importantly have to time the drive to not be passing all the Bojangles overnight/closed hours.

Bojangles to me is the best Ive had in the US.

But what do we really got up here other than Popeyes and KFC. I favor Popeyes, KFC has gone to junk. But even Popeyes is hit or miss.

It mostly comes down to regional independents I guess. But post up some please especially around the GTA so I can find them!

If you had to grade it

Preface: I have been frying and eating chicken most my life and have been in love with hot sauce almost as long as fried chicken. I have tried countless hot sauce, chili oils, secret sauces (usually mayo based) these last 2 decades.

But for some reason vinegar based hot sauces (except Tabasco) and especially red hot just HITS different than anything else IMO?!?!?!?!?!

Can someone please explain the science behind this or is it just my nostalgia bias?

He shook some of the bottle into the regular fried chicken bag then shook the entire bag and turned it spicy. Does anyone know where a similar bottle of that seasoning can be bought?

Which of these four do you all consider the best fried chicken? Do any of these establishments do x better than y, or z better than x? Let me know, I'm curious

I grew up in a non-fried food (at home) family and have never really fried anything myself. If I get a fryer, or just use a pot, what do I do with all that oil once everything’s done?

I have boneless skinless thighs in seasoned buttermilk and dinner just got cancelled. Should I freeze them? I don't think that would affect the texture much, the buttermilk might separate. Should be good?

As the title says, I haven't done this in a while. It tasted nice, but the texture of the coating was a little like wet sand haha What could be the cause of this? Here's how I did it: put in flour mixture, egg and milk wash, back in flour mixture, then deep fried at 170C until they reached an internal temperature of 75C. Maybe I didn't shake off the excess flour mix enough? Any help would be greatly appreciated!

came out nice and crispy

Finally got around to frying up some chicken thigh!

Butterflied chicken breast, breaded and deep and fried.