In a large mixing bowl, whisk together liquid ingredients, egg, milk, chicken broth, salt and pepper until well combined.
Add self-rising flour and mix.
In a separate bowl, add 1 cup of flour.
Dip each piece of chicken into the batter, then into the flour.
Add the chicken to the oil in small enough batches so that there is space around each piece. Turn as it cooks. Fry until the internal temperature of the chicken reaches 165 degrees and the outside is golden brown. About 8-10 minutes if using chicken tenderloins.
Serve warm and enjoy!
Notes
When deep frying chicken, there are two main things to keep in mind:1. The smoke point of olive oil is 374F – 405F degrees, so you’ll want to keep the temperature of your olive oil below 374F degrees or you risk burning it, which has the potential of creating toxic fumes. 2. The other main thing to keep in mind is that the internal temperature of your chicken needs to reach 165F degrees for it to be considered done. Be sure to remove the chicken from the hot oil and use a meat thermometer to check the internal temperature using a meat thermometer.
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