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Instructions. In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours. When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep.
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Place chicken in seasoned flour. Whisk egg. Dip floured chicken in egg wash, then place dipped chicken back into flour and shake well until completely coated. Heat oil in pan or deep fryer until hot. Fry chicken until golden color in deep fryer until the chicken floats (this takes about 5 minutes each side).
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Bone-In Fried Chicken. Using an old family recipe, Chester's Chicken is double breaded and always fresh. Deliciously crispy on the outside, tender and flavorful on the inside, Chester's is a great taste of home cooking on-the-go. Enjoy a single piece or your favorite combination. Offerings include: Breast, Wing, Thigh, Leg.
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Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt.
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Place flour in a bag and season the flour also with some of the seasoning. Place chicken in seasoned flour. Whisk egg. Dip floured chicken in egg wash, then place dipped chicken back into flour and shake well until completely coated. Heat oil in pan or deep fryer until hot. Fry chicken until golden color in deep fryer until the chicken floats.
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Step 1. Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry. Step 2. Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
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Prepare each piece right before you're ready to fry it. Add enough oil to cover the chicken by half and heat it to 350°. Add the chicken and cook for 4-5 minutes per side. Once the outside edge begins to brown up nicely, carefully flip with a thin spatula. (See tools section below for what I use to flip.)
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Frying the Chicken. Add peanut oil to a cast iron skillet and heat over medium low. Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside. Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
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Tenders. Chester's hearty chicken tenders are marinated in special seasonings, double-breaded and cooked to golden perfection every day. Chester's tenders offer great flavor and a larger portion size that has created a loyal following among Chester's fans. Back to Menu.
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Originally, the chicken chain was known as "Chester Fried," as opposed to Chester's (via Chester's), and was known as such since 1974. This likely reflected the wide range of fried chicken foods that they sold within each fast food restaurant. However, in 2002, the "Fried" aspect of the name was dropped, and it simply became known as Chester's.
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Fry the Chicken. Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
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Step. 1 Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours. Step. 2 When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off. Step.
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Marinate for 1 hour or overnight. In a large bowl combine the flour, seasoning salt, salt, Louisiana chicken seasoning, garlic powder and onion powder. In a heavy bottomed skillet add 1 inch of oil to the pan. Heat to 350 degrees. Take the chicken out of the buttermilk and coat with the flour mixture.
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Add the oil to a large skillet over medium-high heat. Once the oil reaches between 350-375°F, begin frying the chicken breasts one at a time. Fry for 3-4 minutes on one side, then flip the breast and fry for 2-3 minutes more on the second side, until golden and cooked through. MAKE THE GRAVY:
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Step 1: Dredge the chicken. TMB Studio. In a shallow bowl, make the flour mixture by combining the all-purpose flour, dried thyme, paprika, salt, garlic powder and pepper. Whisk the egg, milk and lemon juice in a separate shallow bowl until blended.
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6. Fry the Chicken: One at a time, fry the chicken in the hot oil for 8-10 minutes, flipping halfway through.Cook until golden brown and crispy, and the internal temperature registers 165°F as registered by a digital meat thermometer.
