The Easiest Way to Make Battered Fried Chicken

Looking for a simple and tasty way to make perfectly breaded fried chicken? Look no further. This recipe is a straightforward and delicious method to achieve crispy, golden-brown chicken that's sure to satisfy any craving for a classic meal.

Traditional Way: Oven Bake Shake and Bake

While oven bake shake and bake methods are popular for pork and other meats, they're not particularly ideal for chicken. The coating tends to get soggy rather than crispy and doesn't adhere as well as a proper breaded and fried process.

Step-by-Step Breading and Battering Method

The easiest and most effective way to bread and fry chicken is through a classic breading process. Start by coating your chicken pieces in a mixture of flour, spices, and possibly breadcrumbs for added texture. Then dip them in beaten eggs to help the coating stick. Fry in hot oil until golden brown and fully cooked.

Advanced Breading Techniques

For a more sophisticated approach, consider the following techniques:

Orthodox Breading: Breading without a batter. Simply mix your seasonings and breadcrumbs with oil or melted butter to create a sticky mixture. This will help the coating adhere better to your chicken pieces during baking. Wet Batter: A batter consists of flour and water mixed with a binder such as oil or milk, and seasonings. This is excellent for breading items that you’ll both fry and bake. Slushy Slurry: A slurry is made by mixing water and flour or cornstarch to form a thick mixture that can act as a “glue” in the breading process.

Alternative and Creative Breading Ideas

For a twist on the traditional breading method, you can experiment with different flavors and textures:

Spicy and Savory: Use ranch, yellow mustard, or spicy Cajun seasoning in place of eggs for a unique flavor profile. Breadcrumbs or a slurry can be used as the coating. This slurry method might result in a hard shell, but it’s worth trying for its versatility.

Flat Chicken Slices: A great idea for smaller portions is to slice chicken breasts or thighs into thin 1/8-inch slices. Place the slices on a cutting board and apply your desired coating (glue), ensuring it covers all the faces of the meat. In another pan, bread the chicken slices and place them on a plate ready for frying.

Enhanced Breading with Crispy Potato Chips

Create an extra crispy and flavorful coating by incorporating crushed potato chips into your breading mixture. For one to two people, use 7.5 ounces of potato chips and crush them well or pulse them in a food processor. For larger groups, use a 13-ounce bag, crushed and pulsed as needed.

Add one cup of regular or bread flour (more protein) and a teaspoon of baking powder to the crushed chips. Mix well before adding the coated chicken slices. Coat the chicken slices with yellow mustard, let them sit for a minute, and then cover with the potato chip mixture. Press firmly to flatten and spread the slice. The result will be a chicken tender-sized piece that is crispy and flavorful.

Fry the chicken slices in a pan with enough oil to come halfway up the side of the chicken, or deep fry for 3.5 minutes at 350 F. This method ensures that your chicken is not only crispy but also infused with the delicious potato chip flavor.