Zutaten für Banquet Crispy Fried Chicken Copycat
- 2 lbs bone-in, skin-on chicken thighs
- Water
- 1 tablespoon salt
- Accent Seasoning
- Soya Granules
- 1 teaspoon black pepper
- Celery Salt
- Ground Sage
- Ground Ginger
- 2 tablespoons paprika
- Leaf Thyme
- Ground Fennel
- Ground Allspice
- Ground Mustard
- 1 teaspoon cayenne pepper (optional)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Cornstarch
- 2 cups all-purpose flour
- Warm Water
- 2 inches vegetable oil
- 2 large eggs
- 1/2 cup milk
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Zubereitung von Banquet Crispy Fried Chicken Copycat
- In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper (optional).
- In a separate shallow dish, whisk together 2 large eggs and 1/2 cup milk.
- Cut 2 lbs bone-in, skin-on chicken thighs into serving pieces.
- Dip each chicken piece in the egg mixture, ensuring it's fully coated.
- Dredge each chicken piece in the flour mixture, pressing gently to ensure the breading adheres well.
- Place the breaded chicken pieces on a wire rack set over a baking sheet. Let the chicken rest for at least 30 minutes to allow the breading to set.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F (175°C). Use a thermometer to monitor the oil temperature.
- Carefully place the chicken pieces in the hot oil, ensuring not to overcrowd the pan. Fry in batches if necessary.
- Fry the chicken for about 8-10 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
- Remove the chicken from the oil and place it on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately and enjoy your crispy, juicy Banquet-style fried chicken!
Nutrition Information (Approximate per serving)
Sodium
206 g
Sugar
1g
Fat
29g
Carbs
22g
