My husband Tom likes to experiment when he makes dinner. Fried chicken has been one of those things that was different every time we ate it for years…. until he hit upon the best fried chicken recipe we’d ever tasted. The best part is that he makes it three ways: super fiery hot for himself, medium heat for me, and lame and tame for TJ.
Tom’s Best Ever Fried Chicken Ingredients
- 2 – 3 Chicken Breasts
- 1 cup Corn Starch
- 1/2 cup Flour
- 1 tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Paprika
- 1 tsp Black Pepper
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Cayenne Pepper
- 1/2 tsp Thyme
- Some Frank’s Buffalo Sauce (optional)
- A few drops of Texas Pete’s Hot Sauce (optional)
Chop up the chicken into strips, tenders, chunks, nuggets, or popcorn bites. Dump all of the dry ingredients into a gallon bag and mix together. Toss chicken into the bag and shake everything around. Put the chicken still in the bag into the fridge for at least 15 minutes. Heat up some frying oil in a deep fryer on the highest setting. Fry up the chicken for about 8 – 11 minutes; it’ll be golden when done. Drain on a plate lined with paper towels when it comes out of the fryer.
If you like your chicken tame, you can eat it plain like this.
Pour some Frank’s Buffalo Sauce into a metal bowl and add some Texas Pete’s to taste. Toss the fried chicken in the sauce, and consume for deliciousness.
If you like your chicken with medium heat, 3-5 shots of Texas Pete’s will do. For fiery hot chicken, go for 6-7 shots of Texas Pete’s. I won’t be held responsible if you try to add more than that.
I dip my Buffalo chicken in ranch dressing to counteract the heat, but Tom eats his straight up plain. I think he’s insane. But this chicken has such amazing flavor, I’d recommend it to anyone, no matter how much heat your mouth can handle.