We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. Many people think that covering a pan with foil during cooking will keep it from browning too much, but this will create a seal and cause condensation which will make the chicken soggy.Ĭalories: 316 (16%) | Carbohydrates: 13 g (4%) | Protein: 21 g (42%) | Fat: 20 g (31%) | Saturated Fat: 5 g (31%) | Trans Fat: 1 g | Cholesterol: 112 mg (37%) | Sodium: 175 mg (8%) | Potassium: 306 mg (9%) | Fiber: 1 g (4%) | Sugar: 2 g (2%) | Vitamin A: 307 IU (6%) | Vitamin C: 1 mg (1%) | Calcium: 67 mg (7%) | Iron: 2 mg (11%)Įrren’s Kitchen is written and produced for informational intentions only.

Don’t Crowd the Pan. Overcrowding the pan will cause steam and make your breading soggy.It’s hard to get any seasoning into the meat, but seasoning throughout the entire process will help ensure it’s extra flavorful.

Add salt and pepper to the flour and egg mixture. When making oven-fried chicken, season your chicken with salt at every stage. Using boneless chicken without skin will come out dry. Always use bone-in chicken pieces with the skin on.When oven frying chicken, use one cup of chicken or two similar-sized cuts so they have the same cooking time.

Use Chicken pieces that are uniform in size.

Wet dredge for fried chicken