I love my new little home fryer. It's the perfect size for frying up enough for the two of us and I have wanted to get one forever. I found the Farberware fryer at Wal Mart for a little under thirty dollars.
The other night I decided to take some of the chicken tenders I purchased and make us some fried chicken. They came out well for a first attempt using my new fryolator.
I think I might have to revert back to a recipe I got from a friend many years ago which included using Old Bay Seasoning and Lowry's Season Salt. Her recipe was outstanding. I can remember that my first time making her recipe for fried chicken I spaced out on the fact that I already has a "seasoned salt" in the flour and added salt. Ye gads, what a salty disaster that was!
On my second attempt I was using a pot heated with oil and it was so difficult to regulate the temperature so the outside didn't burn and the inside was cooked. I happily gave up the idea of Fried Chicken for many years until I got this fryer. Now I don't have an excuse. Since I love chicken wings - when I can get them on sale that will be my next Fried Chicken venture.
This recipe is simple and there's not a whole lot of ingredients. The tenders fried up nicely at 350° in about 10 minutes. Feel free to jazz up the recipe to your own tastes by adding in other spices. That's what cooking is all about anyway.
- 7 chicken tenders (or use boneless skinless chicken breasts and cut into strips)
- 2 eggs
- 2 tbsp. milk
- 3/4 cup flour
- 1 tsp. salt
- 1 tsp. paprika
- 1 tsp. granulated garlic
- 1/2 tsp. black pepper
- Wash your chicken under cold water and thoroughly dry. If using tenders, take a knife and work out that ugly yellow tendon in the strip.
- In a dish beat together the eggs and milk.
- In another dish add the flour and dry spices and mix well.
- Heat your oil to 350°.
- Dredge each piece in the flour, then the egg and back in the flour and place on a plate.
- Fry each piece turning once or twice during the cooking time until a deep golden brown.
- You can check the internal temperature of the chicken with an instant read thermometer. Remove a piece of the chicken to a paper towel lined plate - it should read 165° when inserted at the thickest part of the tender.
- The tenders should take about 8-10 minutes to cook.