Salt, pepper, garlic powder (I’m a firm believe in seasoning the flour!).To cut down on the mess, I like to use tongs to hold the meat as you transfer it from bowl to bowl.I’m fine using a few of my bowls, but you can also get these trays made specifically for breading meats! Bowls or trays to hold the ingredients.Here’s what you’ll need from your pantry, fridge, and kitchen! Kitchen supplies Herbed Fried Chicken - Add 1 tablespoon ground sage, 1/2 tablespoon ground thyme and 1 tablespoon dried rosemary to the flour mixture.Dredging and breading chicken is an easy chicken preparation that will take basic chicken and turn it into perfectly golden brown and crispy! A few basic pantry and fridge ingredients is all you need and you’re on your way. Spicy Fried Chicken - Increase cayenne pepper to 1 tablespoon and add 1/4 cup hot sauce (tested with Frank's® Hot Sauce) to batter. Bring the oil temperature back to 350☏ before repeating with remaining chicken. Remove from oil and place chicken on wire rack to drain. This will take about 20 to 25 minutes, depending on the size of the pieces. Cook until the chicken coating is a deep golden brown and the internal temperature reaches 160☏ for white meat or 175☏ for dark meat. Adjust the heat as needed to keep the oil between 300° to 325☏. Carefully place half the pieces in the hot oil. Remove the chicken from batter, allowing excess to drip back into the bowl. Place chicken in batter and turn to coat.

Working in batches, dredge or roll chicken in the dry flour mixture, shaking off any excess. Remove chicken pieces from the brine pat dry with paper towels. Place a wire rack on a rimmed baking sheet. Heat oil in a large Dutch oven or deep-sided pan over medium heat until it reaches 350☏.

(if the batter seems to be too thick, add some cold water, no more than 1 tablespoonat a time, until the batter becomes the consistency of pancake batter.) Add 3/4 cup cold water to the remaining flour mixture and whisk the batter to thoroughly combine.

Remove 3/4 cup of the flour mixture to a shallow pan (to use for dredging the chicken). While the chicken brines, stir together flour, corn starch, pepper, salt, garlic powder, onion powder, paprika, baking powder and cayenne pepper in a large bowl. Whisk all brine ingredients in a large bowl until the sugar and salt dissolve.

What is dredging chicken