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Place flour and salt in a bowl and mix well. Dredge chicken breast half in the flour mixture. Shake off excess. Dip the dredged piece in egg. Let the excess drip off. Dredge the piece in flour again, shake off excess, and lay flat in the skillet. Fry on each side 3-5 minutes until golden brown.
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In a large bowl, whisk together the eggs, water, and buffalo sauce. Set aside. Season chicken on all sides with salt, 5 cracks of pepper, garlic, and onion powders. Set aside. In a large bowl, mix the flour and remaining pepper together.
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Step one: In a medium skillet, add flour and 3 - 4 tablespoons of frying oil. Whisk together and cook until it smells like pie crust, 1 - 2 minutes. Step two: Whisk in cold chicken broth, salt, and freshly ground black pepper. Allow it to simmer for 5 minutes then taste and adjust seasoning if needed.
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Instructions. In a large bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper (if using). In a separate bowl, whisk together the milk and egg. Dip each chicken thigh in the milk mixture, then coat it in the flour mixture, making sure to shake off any excess flour.
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2. Clean, wash, pat dry, then season your meat well. Add your chicken to a bag of seasoned flour or separate bowl and shake well. Remove the chicken pieces from the bag and shake off any excess flour. Place into grease for 15 minutes or until the inside temperature reaches 165 degrees.
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Instructions. Season both sides of the chicken breasts with kosher salt and black pepper and cut them into bite size pieces. Get two shallow bowls ready. Whisk together the potato starch, garlic powder, onion powder, and smoked paprika in the first bowl. Beat the egg in the second bowl.
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Step 1 - In a zipper baggie, mix together the milk and vinegar. This makes homemade buttermilk. Step 2 - Put the raw chicken into the baggie and place it in the refrigerator. Let chill for 5 minutes or up to 2 hours if you have the time. Step 3 - Leave the chicken in the bag and pour the buttermilk into a shallow bowl.
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Instructions. Prepare your chicken dredging stations: Place rinsed chicken in a large bowl, sprinkle 1 teaspoon of salt, and mix. In a shallow baking dish, whisk 3 eggs. In another large bowl, mix flour, 2 teaspoons of salt, black pepper, cayenne pepper, paprika, thyme, rosemary, and onion powder.
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Rinse chicken then place it into a large bowl with 1 teaspoon salt, and mix to combine. In a shallow baking dish whisk 3 eggs. In a large bowl add all the dry ingredients - flour, 2 teaspoons salt, black pepper, cayenne pepper, paprika, thyme, rosemary, and onion powder. Mix until everything is well incorporated.
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In a shallow bowl, mix the all-purpose flour with smoked paprika, garlic powder, onion powder, salt, and black pepper. Roll each piece of chicken in the seasoned flour mixture, pressing gently to ensure even coating and removing excess flour. Preheat your air fryer to 375 degrees F (190°C) for 3-5 minutes. Place the coated chicken pieces in a.
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Dredge chicken strips, one at a time, in the flour mixture. Shake off to remove excess. Dip the floured strip into the beaten eggs. Let excess drip off. Dredge the strip in flour and shake off once more. Lay the strip down in hot oil. Repeat with a few more strips until the pan is full but not crowded.
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Instructions. Season the chicken with salt and pepper and set aside. Beat eggs in a bowl. Whisk flour, paprika, onion, thyme, rosemary, and cayenne pepper in a separate bowl. Add generous pinches of salt and black pepper. Coat the chicken with flour, then dredge through the eggs.
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Heat the oil over medium-high heat until it reaches 350°F (175°C). 3. Fry the Chicken: Carefully place the coated chicken pieces into the hot oil. Avoid overcrowding the skillet to prevent the oil temperature from dropping. Fry the chicken for 8-10 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the fried.
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Have a shallow bowl or plate for the egg wash, a plate for the chicken, and a large bowl for the seasoned flour mix. Also, have two wire racks on top of baking sheets nearby. Step two. Rinse and pat the chicken dry with a paper towel. If using whole chicken breasts, cut them into long strips 1 inch wide.
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Preheat your air fryer to 365 degrees Fahrenheit (185 degrees Celsius). Once the air fryer is ready, place the chicken thighs in the air fryer basket, skin-side up, in a single layer. Cook for 20 minutes. After the chicken has cooked for 20 minutes, open the air fryer basket and spray or brush any remaining white flour areas of the chicken with.
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Step 1. Cut the chicken into bite size pieces, or slightly larger. Season the chicken with salt (brine) and leave covered in refrigerator for 30 minutes before use. When ready to cook, combine the flour and black pepper in a bowl. Coat chicken in flour mixture.