Hometown Buffet Fried Chicken Copycat Recipes

Steps:

• SPRINKLE chicken pieces with salt and pepper; RUB seasonings into chicken; COAT chicken with pure vegetable shortening (this will help seal in the juices).
• MEASURE the BREADING ingredients -- except flour and cornstarch -into a large sealable container or a large zip-lock bag; SEAL the container; SHAKE to blend; OPEN container and add 1 3/4 cups all-purpose flour and 1/4 cup cornstarch; SEAL and shake again, until thoroughly combined.
• BEAT 4 large eggs in a medium bowl for the EGGWASH.
• DIP 1-2 pieces wet chicken at a time into the EGGWASH to coat.
• PLACE wet chicken into the BREADING mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken.
• TRANSFER chicken pieces onto a cooling rack when chicken is evenly and generously breaded; ALLOW chicken to rest and absorb the breading for a few minutes before frying.
• PREHEAT deep-fryer manufacturer's recommended amount of canola oil; VERY SLOWLY heat oil in gradual increments to 315°F until preheated.
• ADD breaded chicken to the elevated fry basket in deep-fryer without crowding.
• LOWER the deep-frying basket with chicken very slowly into the hot oil; FRY chicken until golden and crisp, until fully cooked fully cooked and juices run clear (about 15-18 minutes, depending on chicken portion/size).
• DRAIN on a wire rack over a baking sheet. NOTE: To keep chicken warm before serving, place chicken on a rack-fitted baking sheet covered with a sheet of foil in preheated 170°F oven; SERVE and enjoy!

Steps:

• 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. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.

Steps:

• NOTE: DON'T OMIT ANY INGREDIENT, TO MAINTAIN THE PROPER RATIOS AND MEASURES OF THIS BULK MIX. (STEP ONE): MEASURE all ingredients into large resealable container such as a GLAD food storage container or a Ziploc freezer bag.
• BREAK up any clumps if present, by hand or using the back of a spoon.
• SEAL the container.
• SHAKE container to mix well.
• STORE container sealed and store in a cool dry place.
• WHEN ready to use, measure 5 level tablespoons of this mixture into a large resealable container.
• ADD 1 cup all-purpose flour and 1/2 cup cornstarch.
• SEAL container and shake well.
• FOLLOW link to Recipe #409958 for complete brining, preparation and frying instructions (skipping its STEPS #2 and #3 since you've already done this).
• ENJOY!

Steps:

• Mix all ingredients well in a bowl. Store in an airtight container.