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So I been playing around with this for a while, and yesterday did this version, chicken was so moist sorry about the pics as daughter hit the plate with ketchup before I could get a pic.

I thought about how we make "fish shop fish" and instead of using a dry rub, I worked on a wet and dry rub.
The wet rub makes the chicken stay really moist.
Now you COULD use a deep fat fryer, but no-need a deep frying pan works the same.
BUT you need a food thermometer to check the temp of the chicken
also use a medium heat, to take it up slowly to temp, HOT OIL, Canola or similar.

We also had fried bell peppers which I cut into strips and fried in a mixture of coconut oil and butter

Adrian's Fried Chicken

This works well because you have a dry and a wet mixture, kinda like a fish batter and this keeps the chicken moist.

4 cups flour
2 tablespoons salt
1 1/2 teaspoons pepper
1 tablespoon paprika
2 eggs
11/2 cups water
21/2 teaspoons dried sage powder


1> Mix the following into a large mixing bowl ( 2 2/3 cups of the flour / 1 tablespoon salt, paprika, 2 teaspoons pepper)

2> In a deep tray, make the wet mix (beat the eggs, add water, rest of the salt, rest of the flour, rest of pepper), make a thick SLURRY

3> Dredge the chicken into the wet mix, then into the flour

4> Put on a metal cookie tray or similar

5> In a frying pan heat enough oil to fill the entire pan at lest 1" or 2" or half the chicken height, use a temp probe to get the oil up to at least 375 deg's (or so it is "JUST" starting to smoke)

6> Fry the chicken, the trick is not to fill the pan, you must have plenty of space to fry, 2" or 3" between pieces, Turn after 8 minutes,
Using a temp probe, make sure the internal temp of the chicken is at LEAST 165 deg's.

6a> Keep the heat level around medium, no higher, if the temp of the chicken is not high enough, turn it over again every 7 minutes or so, you CANNOT tell if the chicken is done without a probe !

7> Put the chicken on a draining tray

8> Serve


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