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1
Whisk together the eggs, heavy cream, cayenne, salt and black pepper in a bowl
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2
Place chicken in the bowl and make sure it's completely submerged.
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3
Place in the fridge for 1-2 hours.
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4
Take out 30-45 minutes before you want to cook it so it can cool to room temp (makes the skin stay better)
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5
In another LARGE bowl.
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6
Combine the flour, cornstarch and 1 tablespoon of salt
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7
Remove the chicken from the dredge and place into the flour mix.
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8
Toss around, remove and place on wire rack.
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9
LEAVE for 20 minutes!
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10
This is also crucial in keeping the skin on.
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11
Meanwhile... heat up the oil!
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12
Pour oil into large pot (you can use smaller if you want, but I like to avoid splatter all over my stove top) Turn up the heat!
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13
I hiiiighly recommend an oil thermometer.. that way you can make sure the temp stays 375.
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14
When ready.
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15
I placed the chicken on a wire spoon and lowered into the fryer.
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16
Fully submerged 3-4 minutes depending on the thickness of the chicken.
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17
Mine varied but was half way between those for the most part.
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18
Fry them until they're a golden brown and look DELICIOUS.
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19
Also, you can cut into them and see if it's cooked through, skin will stay where it's supposed to :)
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20
When chicken is done cooking, remove them and place on another wire rack (that is cleaned and doesn't have raw chicken juices!)
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21
or in a strainer.
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22
Don't place on paper towels, will increase sogginess.
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23
Waiting on some people?
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24
Stick these babies in the oven on LOW to keep warm.
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25
ENJOY!
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26
want the sauce to go with it?
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27
that's coming next!
