Fried Chicken and Photography

Y’all…. photography is HARD. I’ve recently tried to start dedicating more time to my food blog, and with that comes pictures of the food I make. Unfortunately my photography skills are mediocre at best. SO, I’m trying to learn to be better at my food photography…. but, it’s still not great. Basically, I need y’all to bear with me. I feel like this whole year has been chaotic, my best friend moved 3+ hours away, my toddler moved into her ‘big girl classroom’ at her ‘school’, and some other things that we won’t even get into right now. Anyway, my point is that this year has already had a lot of ‘big’ things happen and we’re just now half way through it. Part of me hopes it calms down, but, the other part knows it won’t happen! So, if you follow me, just know that I am trying to get better at posting again and that I’m working on some stuff for y’all! If you’ve read my posts before, then you’ve heard me say that sometimes you just need something bad for you. This recipe is one of those that I talk about. Fried chicken is a southern staple, but, I feel like EVERYONE makes it differently. Before I start into this recipe, I feel like I should disclaim this by saying that my frying skills need a lot of work, but, practice makes perfect I guess. Now, this recipe can be as spicy or not spicy as you want, this particular recipe isn’t very spicy at all. That’s why I like this recipe, because it really isn’t a recipe! You can add or take away as much spices and seasonings as you want! Without further adieu, here’s my take on fried chicken!!


Fried Chicken


4 large chicken breasts raw or cooked (boiled)

3 eggs

2-3 cups of flour

1 tbsp hot sauce of your choice, I use this one 

1 tbsp of salt

1 tbsp of black pepper

1 tbsp of  garlic powder

1 tbsp of onion powder

1 large seasoned cast iron skillet

1/2 to 1 cup of frying oil I always use this one



Combine flour, salt, pepper, garlic powder and onion powder in a shallow container or baking dish

Combine eggs and hot sauce in another shallow container and whisk until combined

Cut the chicken breasts into smaller pieces to prevent the outside from burning while the inside cooks

Dip the chicken into the egg mixture until coated completely

Dip the egg coated chicken into the flour mixture until completely coated

Place the breaded chicken into preheated oil carefully

Cook the chicken on a low to medium heat for 5 minutes per side or until the chicken is cooked all the way through

Take the cooked chicken out of the oil and place on a plate lined with paper towels to drain excess oil

Serve with your favorite dipping sauce or as is!


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