425 degrees is way too hot for deep frying anything, especially chicken. Most oils and fats really start to break down above about 375. Chicken needs time to cook inside and not be too burned outside so save your oil and your chicken by taking off at least 50 degrees and preferably 75 or 100 degrees off of the temperature of the oil. Bruce
We really enjoyed this chicken! There were some changes I had to make to the frying, though. When I put the first pieces in the fryer at 425 degrees, as stated, they were burnt after 3 minutes. So I lowered the heat to 350 degrees and took them out of the oil after 3 minutes; they had a perfect crust then. The best part was the chicken meat itself -- the juiciest I have ever tasted. I don't know if the short frying period sealed in all the juices, but the meat was so tender and moist that everyone raved about it. Thanks for sharing this recipe!!
What a waste of ingredients! I actually had to go and buy already made chicken. If I am going to use 484 calories on a piece of chicken it should at least taste good. The breading fell right on when it was being deep fried and what did stick was way too sweet... YUCK!
This was a complete waste of ingredients. First of all, it took a lot of time prepping the chicken, Second once you start following the recipe DO NOT THINK for one second your chicken will look like the picture. Your chicken will burn in four minutes ....I mean black,charred with a sweet taste. Who wants sweet ashes? Baking ....well it only made it darker. Never again will I make this recipe. Shame on you for the falseness...liar.
This was very very tasty, I did cook in the 350 degrees oil, and only cooked them for 3 minutes till they were nice crispy and golden. The chicken meat was very moist, and flavorful. I had used scratch made italian season mix, and think it could of had more spices, found a better her on food.com, and will use it next time.
love that chicken at popeyes!