After a bit of research, I was able to determine what it was and how to make it. The first time, the chicken tasted great, but the topping just wasn’t right. And it was a little soggy rather than crispy. But, the next time, I was able to perfect it. Doesn’t it look good!? Let me tell you how to make it!
Ingredients:
Chicken – This recipe is for 4 pounds of chicken. You can use legs, thighs, or wings. Chicken breast meat will be rather dry, so save your breast meat for my Baked Parmesan Chicken Fingers.
Oil – This chicken is deep-fried. Use an oil that has little or no flavour. When deep frying, I like to use vegetable or canola oil.
Milk – There are three cups of milk in this recipe. Milk is a great liquid for marinating or soaking chicken. It breaks down the enzymes in the meat to make a more tender and flavorful chicken.
Eggs – I always use large eggs in everything I bake or cook.
Flour – All purpose flour is good here.
Powdered Cheese – This is essentially dehydrated cheese, although most brands contain no real cheese at all. You can buy it online here or you can steal a few packages from the mac and cheese in your pantry!
Pantry Spices – These are quite simple and need no explanation – onion powder, garlic powder, paprika, oregano, parsley, salt, and ground black pepper.
Preparation:
=> Wash your chicken pieces and pat them dry with paper towels. Place the chicken in a large bowl and set aside. In a separate bowl, whisk together the milk and eggs. Pour over the chicken. Move the chicken about so that it’s well-coated and fully submerged. Set aside for 20-30 minutes.
=> Next, add the oil to a deep Dutch oven. Preheat the oil to 350 degrees F. While the oil is heating, add the flour, onion powder, garlic powder, paprika, oregano, salt, and pepper to a large bowl. Whisk to combine. Set up a workstation. You will need two large baking sheets with a cooling rack sitting on each one.
=> Working with one piece of chicken at a time, remove it from the milk and egg mixture. Gently shake off the excess liquid. Coat the chicken well in the flour mixture and set it on one of the prepared baking sheets/cooling racks. Do this will all of the chicken, working with one piece at a time.
=> Once all of the chicken has been coated, again, working with one piece at a time, dip it once more into the milk and egg mixture until fully submerged. Remove and gently shake off the excess liquid. Coat once again in the flour mixture and place it back onto the cooling rack.
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