Mom once said that if I eat more chicken, I would probably grow feathers and a beak.
I am in love with chicken. I can eat it all day, every day, for a week, and still not get tired of it. I always order chicken in fast food restaurants. When I can’t think of anything to eat, I always settle for chicken. I especially love fried chicken. I love it most especially if it has crispy skin and juicy meat. I am a sucker for fried chicken that has crunchy skin. My favorite fast food restaurant serves the best breaded fried chicken with a side of mashed potatoes and gravy.
At home, I always fry chicken with breading. I dip the chicken thighs and legs (sometimes breasts) in the flour, dip them in a bowl of eggs to coat the meat, and then roll them in Japanese bread crumbs. I learned Japanese bread crumbs from my mom. She discovered them through a friend.
They make the chicken taste really crunchy and good. I always serve them with gravy mix and homemade mashed potatoes. Sometimes I serve them on top of piping hot rice and they taste good with it too. The following recipe by one of the kitchen gods, Bobby Flay, is something that I just recently tried. And all I can say is—it’s the first time that I have tasted such a flavorful fried chicken.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Make sure the oil is hot enough so the chicken will be cooked the right way.
I will keep this recipe for fried chicken