Description YOU WILL NEED: CHICKEN: 2–3 lbs. boneless, skinless chicken breast, tenderloins, thighs, OR chicken wings (drumettes, flats) COOKING OIL BUNS or ROLLS (for sandwich/sliders options FRY DIRECTIONS: RINSE chicken pieces; set aside. COAT moist chicken pieces thoroughly in dry fry mix. FOR CRISPIER CRUST: (Double Coating Method) In first bowl, combine one egg and 1/3 cup milk; whisk thoroughly. In second bowl, put dry fry mix. Dip chicken pieces into egg/milk mixture. Then, coat chicken pieces in dry fry mix. AGAIN, dip coated chicken pieces into egg/milk mixture. Lastly, coat chicken pieces in dry fry mix. FRY in oil 350° F, turning once, until internal temperature reachesa minimum of 165° F. FOR CRISPIER CRUST USING FRY DIRECTIONS: In first bowl, combine 1/2 cup dry mix with 1/2 cup water. Stir mixture thoroughly. In second bowl, put remaining dry mix. Dip chicken pieces into mixture. Then, coat chicken pieces in dry mix. AIR FRYER DIRECTIONS: **BONE-IN OR BONELESS CHICKEN CAN BE USED** PREHEAT air fryer 375° F. RINSE chicken pieces; pat dry. SPRAY chicken pieces with oil. COAT chicken thoroughly in dry fry mix. SPRAY coated chicken generously with oil on all sides until no dry mix is noticeable. PLACE chicken in air fryer basket; not touching. FLIP the chicken halfway through cooking time; cook until internal temperature is 180° F minimum. Bone-In and Boneless Breast 20-30 minutes Tenderloins 12-15 minutes. INGREDIENTS: Unbleached White Flour, Sugar, Salt, Corn Flour, Brown Sugar, Onion Powder, Leavening (Sodium Acid Pyrophosphate, Sodium Bicarbonate), Dehydrated Garlic, Natural Flavors, Spices, Celery Seed, Maltodextrin, Dextrose, Sucralose, Silicon Dioxide (prevents caking). Contains: Wheat. Produced in a facility that also uses eggs, soy, and milk.
