FRIEDDD CHICKENNNNNN

Now, I don't know about you, but I LOVEEEEEEE me some fried chicken. Not the fried chicken thats dry and have you searching for the nearest glass of water. Or the fried chicken that all you can taste is the outside and the inside taste like nothing (unflavored chicken smh). Or the chicken that just look like its gasping for water. Nope! Im talking bout that juicy, finger licking, "boy i did that" fried chicken. Now im not the one to toot my own horn. But honey!!!!! TOOT TOOT!

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Now you can use this for pork or chicken or whatever the case may be, but this shall not fail you. The recipe is actually quite easy.

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Now, this isn't going to be in a one, two step fashion.

First you're going to marinate the meat of your choice with seasonings. Now i already told y'all my go to faves and that has been the bomb dot com literally on everything but of course you have your faves so you can def. use that if you please :). While thats marinating (you can probably let it marinate for an hour or so prior, it doesn't really matter the longer the seasoning sits on the meat it can seep in to the meat and you can get that irresistible flavor.

Second, The breading. Prepare a two bowls. One where your egg will be in (yes i said egg) and the other with your flour AND breadcrumbs will be in. Depending on how many pieces you are cooking i say you can use two eggs, crack them babies open and whisk them in the bowl. In the second bowl, you will mix flour and your breadcrumbs. I personally like to use this Hill Country brand bread crumbs in the "flavor" hot and spicy gives it a nice lil kick an it taste delicious too. But you'll mix flour an the breadcrumbs together. Theres never really a set measurement of how much flour you will put in the bowl, the remainder you'll end up throwing out anyways!

(I almost forgot you can season the egg, and the flour breadcrumb mixture if you like, i generally do...i season everything lol)

Now that you have those two prepared, you will get either a skillet or a pot (whichever you prefer) and pour a good amount of cooking oil in there. NOW! Depending on if you're deep frying (where the whole piece of meat is covered) or pan frying (where just the side that is being cooked is covered in oil) depends on how much you use. Me i always pan fry (waste of oil trying to deep fry). So i usually just fill the skillet up about 1/3 of the way not to much. Youll turn the heat on medium/high to get the oil hot. Real HOT!!!!! So when you pop the meat in it'll sizzle.

Okay so we got our oil hot, meat marinated and our breading just ready. Now what?

With one grab your meat and place in the egg mixture, make sure both sides evenly coated, let the remaining egg drip off into the bowl BEFORE transferring it to the bowl with the flour and breadcrumb mixture. And then drop it in the flour. With your hand toss the meat in the flour mixture (using two different hands allows you to not get your hands all yucky) now after you got that covered, grab the meat and place back in the egg (yes were bout to double coat this baby) get it all nicely coated and then place back in to the flour mixture. Nice :)

Once your meat is nicely double coated, place into the oil.

AS SOON AS YOU PLACE THE MEAT IN THERE IT SHOULD SIZZLE. NO IFS ANDS OR BUTS!

Important things to note:

- Porkchops really dont take that long to fry, id say about 10-15 minutes on each side

- Chicken really you have to watch when frying the outside can be cooked and the inside be really bloody.

- Turn down the heat after a while cause the oil can get really hot can overcook your meat, after about the 3rd or so round of meat you can probably put the heat on low/medium

Can never do no wrong.