Repeat the process with the remaining chicken pieces, then let them all rest for 10-15 minutes to allow the coating to set.Place the coated chicken on a baking rack over a cookie sheet. One at a time, drain the excess marinade off the pieces of chicken, dredge them in the flour mixture, then back into the marinade, and finally in the flour mixture for a second time.While the oil is heating up, whisk the flour, cornstarch, garlic powder, onion powder, cayenne powder and salt in a pie plate or large shallow bowl. Heat over medium heat until the oil reaches 350 degrees F / 180 degrees C.
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