Maybe when I finally move in and get settled I'll do a live fry up as a Nostr house warming party 🥳 🤔😁
quoting1) acquire chicken. It's better fresh but frying is forgiving to old freezer chicken (but make sure it is completely thawed or else it will explode)
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2) pat chicken dry. I like to layer it between between paper towels and give it a some squeezes. Do this a couple times until the chicken comes away without leaving a wet spot on the paper towel.
3) prep three bowls. In bowl one put flour and seasoning (whatever you like, I use Cajun and Italian seasoning), in bowl two put raw eggs with more egg white than yolk scrambled well, in bowl three put "the crunchiness" I like to use seasoned panko bread crumbs sometimes I get extra and crush up fried onions but frying is very forgiving and if you haven't gone grocery shopping you can even use crushed up corn flakes or crackers it really doesn't matter.
4) using a high heat oil (I was raised using bacon grease but sometimes use coconut oil, I'm sure someone will plug @greatghee for this; DO NOT USE OLIVE OIL) fill a big ass frying pan with about 1-2 inches deep of oil. Keep some on hand to add throughout the process so the pan doesn't get dry. Make it hot enough that when you flick a drop of water in it it goes POP immediately. This will depend on your stovetop but I keep the burners on medium-high.
5) when oil is hot dredge the chicken first in the flour mixture, then in the egg mixture, then in the crunchiness mixture (I press it in to make sure it sticks). Lay the pieces in the hot oil MAKE SURE THEY DO NOT TOUCH. Don't crowd the pan to ensure the best crisp.
6) let it cook on each side a few minutes depending on the thickness of the chicken pieces. You'll be able to see the edges getting golden brown, then flip. When both sides are cooked golden brown remove from oil and lay on a plate with paper towels to drain some of the excess oil. Serve with hot sauce or honey or just eat on its own 🍗
7) fry ups are a smelly pain in the ass and make a big mess, so I usually fry everything extra in the kitchen when I do them. It's the same dredging process for all things. I like slicing up baked potatoes and frying them this way, or using firmer tomatoes that are almost still green. I've fried almost everything at least once it all turns out delicious 😂
Sorry for the long post, everyone benefits from learning to do a good fry up. It's delicious and everyone around will stay fat and happy 😊