Pan-fried Chicken

There's no problem mixing the spices into the flour.

>>8674570

Just use a lot of spices and it's a good idea to brine your chicken too. Biggest issue I have with fried chicken is that a lot of people just take plain chicken, mix a little bit of spices with flour, dredge it and then fry it, creating a bland tasteless chicken.

>>8674570
Can I get a dessert?

Mixing the spice into the flour will make things easier and quicker. Try it and see if it makes a difference, I guess.

>>8674570
lots of fucking kosher salt. rub that shit into the flesh, under the skin. let it penetrate overnight, bro.

>>8674570
You really should be salting and seasoning your chicken (assuming it's boneless breast) 48 hours ahead of time. It gives it time to penetrate, and the salt can alter the proteins to help keep it tender when cooking.

To be more on-point of your question, seasoned flour is always a good thing. You just have to be a little more careful that you wouldn't scorch whatever spices you'd put in it, though.

https://youtu.be/7pOoSe2K5DU

When I bread the chicken I mix the spices with the egg, basically

1) wash
2) flour (might want to add spices here too)
3) egg and spice mix
4) breading

I make my brine with buttermilk instead of water, it works very well.

>>8676285
this

>>8674570
https://www.youtube.com/watch?v=0X2I4eZimTw

>>8675747

>wash the chicken

you are more likely to get sick that way you stupid asshole

I tend to let my chicken breasts marinate in pickle brine overnight. Does a world of wonder.