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Let the cooked chicken rest for about 5 minutes before serving.Turn chicken over and cook for another 10 to 15 minutes, or until both sides are browned. Cover and cook for about 10 to 15 minutes, or until the bottom is golden brown.You bring the cravings well bring the comfort. If you have more chicken than fits in a single layer, hold the rest for a second batch. For over 70 years, weve been all about bold flavors, warm welcomes and saving plenty of room for seconds. Arrange the pieces in a single layer with space between the pieces. Add the chicken to the Dutch oven or frying pan.Let the breaded chicken rest for at least 5 minutes.Set it on a plate and prepare the next piece. Shake the bag to coat the chicken with breading. One piece at a time, dredge the chicken in breading, dip it in the milk/egg mixture, coating both sides, and return it to the breading. Pat the chicken dry with a paper towel.Put the remaining 2 cups of milk (or buttermilk) in a small bowl next to the breading. While the oil is heating, place the breading bag on the counter near the stove.Preheat the oil to medium heat (about 350☏).
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I tested the recipe the way everyone does - I experimented on my family.
#Chicken kentucky fried chicken near me trial#
I worked out my own through years of trial and error.