I used this combination to make this twice fried crispy peking chicken wings with jing du sauce and they were sooo crispy. Gallery 1 1 more. Arrange in the prepared baking dish. Drizzle with any remaining butter. Fry chicken a few strips at a time until chicken is no longer pink and crust is golden brown 2 3 minutes on each side.
1 4 to 1 2 cup buttermilk. Email send text message. 3 cups all purpose flour. 2 to 3 teaspoons seasoned salt such as lawry s seasoned salt or spices of your choosing. Dip a few pieces of chicken at a time in buttermilk mixture then in flour mixture.
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I use whole wheat flour and canola oil for a healthier twist. See i d made moules frites belgian mussels and fries for a dinner party a few nights before and really didn t want to waste the oil. 3 pounds raw chicken breast tenders. Kids love them and they are really customizable to your liking. Mix the dry ingredients.
Crispy batter that stays crispy step by step cooking guide. Place them on a plate. Cook them for about a minute and a half or so on each side. In a second shallow bowl whisk egg and buttermilk. Crispy batter that stays crispy step by step cooking guide.
In a second shallow bowl whisk egg and buttermilk. I use whole wheat flour and canola oil for a healthier twist. When the oil is sufficiently heated begin cooking the strips a few at a time. 1 4 to 1 2 cup buttermilk. In a separate shallow bowl mix the crushed cereal flour and seasoning blend.
Cook them for about a minute and a half or so on each side. I used this combination to make this twice fried crispy peking chicken wings with jing du sauce and they were sooo crispy.
