I don't know if this matters but it might - I used boneless, skinless chicken breasts.

Make sure your chicken is VERY dry before you start the breading process.

Dredge the chicken in flour or corn starch then tap off as much of it as you can.

Quickly dip the chicken in the egg/milk mixture, and then into the breading mixture.

Move to a rack and let the crust set for several minutes.

When you put the chicken in the pan, do it SLOWLY so that the hot oil has a chance to set the crust a bit before it hits the bottom of the pan. Otherwise the crust might stick to the bottom of the pan and tear off.

I agree with Kframe, and make sure your oil is hot before you add the chicken.

Annie

Start with the chicken very cold, then follow kframe's instructions. However, before cooking, refrigerate the coated chicken for at least half an hour beforehand. This 'sets' the crumb coating. It also helps to do a 'double-dip' ie dip and coat a second time.

The oil must be very hot before you add the chicken, and you must not overcrowd the pan. As you add the chicken, the oil cools quite quickly, so wait half a minute or so before adding another piece - don't add all the pieces at one time. If necessary, when cooking a large batch, cook a few pieces first and keep the cooked ones hot and crisp on a rack in the oven while doing the remainder. (Must be on a rack so any remaining oil in the crust doesn't turn the crust into a soggy mass.)

Also, try to turn the chicken as few times as possible - the more you 'fiddle' with it, the more likely the coating will come off. Aim for turning just once if possible.

We've always done it like kayskats here in South Carolina where I live, except my mother didn't use a bag. She put the flour, salt and pepper on a plate, rolled the chicken in it, and shook off the excess. I use a bag because it's easier and less messy (for me). Then we use the leftover flour, salt and pepper to make gravy in the pan after the chicken is removed. I use a bag for fried fish, too, but instead of just flour, I use part flour and part cornmeal, usually. And we don't make gravy when we fry fish.

Scotty : In the Restuarant, I did it like Kframe19 but I seasoned the flour with some onion and garlic powder.

Shake it and into the egg mixture and then into the seasoned bread crumbs. Cover with the crumbs and Pat them a little.
Then into the hot frying pan. I took them out, onto paper towels to absorb some of the oil.

For the bread Crumb Mixture :
I used San Georgio Italian Seasoned Bread crumbs and added a tablespoon of flour,
some Garlic Powder ,Onion Powder, Parmesan Cheese,Black Pepper, Parsley Flakes and Salt.
I have tried the Cheaper store brands but didn't like them. I think they are made with White Bread crumbs.

If you are using a cast Iron Frying Pan , get it hot first before you put the oil in the pan.
Cook the chicken in hot oil but not smoking hot.
Hope this Helps,
LOU said all of that ?????

PS: Don't forget to say Thank You to someone.

I had trouble with the breading falling off fried chicken and started baking my "fried" chicken. Just use the recipe for fried chicken but spread out the pieces on a tin foil lined cookie sheet and bake it. Spray foil lightly with Pam. Remove the chicken when it is hot, otherwise sometimes it will stick to the foil.

Michelle

Well whaddaya know, Now I know where my Mom's fried chicken comes from. She didn't do it often, but when she did,she made it like Kayskats! I am glad to know this. She was from S.C. but left as a kid. And was reluctant to talk about her childhood a little mystery solved. No one else I know here in MD does it like that. She died 12 years ago this coming Saturday (hit by drunk driver. I was going to properly introduce myself but couldn't not respond to this post.Thanks,Sue -who came here by way of the kitchen forum.

sue, I'm sorry to hear about your mother, my sympathies. I'm sure Saturday is going to be difficult for you.

Welcome to the Cooking Forum, BTW. Grandma's chicken was always crunchy but I have an Aunt from West Virginia whose fried chicken was done kayskat's way too, I'm sure.

It's all good, depending on which you like best! Isn't that right Lou?

Annie

Annie: That's right !!!
And after you try mine you will know ?
Can't help it ! I'm an an Italian Yankee,
who makes Southern Fried Chicken, Italian Style.
I'll send you 2 Previcid.

LOU

Annie: That's right !!!
And after you try mine you will know ?
Can't help it ! I'm an an Italian Yankee,
who makes Southern Fried Chicken, Italian Style.
I'll send you 2 Previcid.

LOU

when my mom died a few years back, we buried her in the family plot beside the 200-year old family church just south of Atlanta. After the graveside service the family gathered in the dining hall where the women of the church had prepared a meal for the family. The centerpiece of the meal was fried chicken as I described it above -- it was incredibly comforting.

Oh sad! I tried everything here but no breading stuck

Fried chicken needs no "breading", just a shake with flour, salt and pepper! My mother was from Arkansas and that's how she and her mother (and I) fried chicken. Drain it on a brown paper grocery bag - it will be nice and crisp - that bag absorbs all the extra oil (not much is absorbed if the oil is hot enough), so the crust is crisp. Delicious!