The Bill Miller Fried Chicken Recipe is really delicious, uncomplicated, and one that you’ll want to keep on the menu rotation due to its accessibility and one-of-a-kind cooking style.
My favorite is this one because the crust puffs and gets crispy. As you may have guessed, this isn’t your typical fried chicken. However, it is precisely the idea.
This is a fun and unusual supper meal that is actually so tasty that it may become one of your favorite methods of frying chicken.
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Why This Recipe Works:
- This is made possible by using common pantry items.
- This yields a vast number of distinct pieces.
- This is a dish that lends itself well to being multiplied in order to accommodate a larger gathering.
Ingredients That You’ll Need:
- Garlic powder
- Seasoned salt
- Onion powder
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt to taste
- Oil for frying
Can I Use Self-Rising Flour?
You certainly can, and in fact, we often do something similar when it’s convenient for us to do so. You should not get rid of the baking soda and powder because they are asked for in the Bill Miller Fried Chicken Recipe.
Is It Better To Remove The Skin Or Leave It In Place?
I prefer to remove the skin from the chicken’s breast, legs, and thighs, but this is a personal choice. The skin of this battered fried chicken tends to get mushy under the batter, which is something I don’t appreciate.
It’s a waste of time to remove the skin from the wings because the flesh from the wings will simply dissolve in the oil.
Peanut oil is a favorite of mine. Olive oil can be substituted, however, it is more costly and has a lower smoke point.
How To Make Bill Miller Fried Chicken
- In a large, heavy-bottomed pan, heat the oil to 375°F. The oil should reach about 3 inches up the edge of the pan.
- Put the chicken in a large mixing basin. Toss the garlic powder, seasoned salt, black pepper, and onion powder to coat the chicken.
- In a small mixing basin, combine the flour, baking powder, and baking soda. To coat the chicken, add the flour mixture to the chicken bowl.
- Start by adding around 1 and 1/4 cup of water to the bowl, stirring as you go; it’s simpler to do this with your hands. The batter should be slightly thinner than the pancake batter. If necessary, add extra water.
- When the oil is heated, add a few pieces of chicken to the pan, not touching; you don’t want to crowd the pan. Before placing the chicken in the oil, coat it in a thin coating of the batter.
- Cook for 7 minutes with the cover on the skillet, then turn the chicken and cook for another 7-9 minutes, or until the internal temperature reaches 165°F. The size of the chicken pieces is determined by how long they must cook.
- To catch any drips, drain your Bill Miller Fried Chicken on a wire rack over a sheet tray. Sprinkle with kosher salt right away. Rep with the rest of the components.
What To Serve With Bill Miller Fried Chicken?
- Fried Potatoes
- Macaroni Salad
- Bacchus Purple Salad
- Roasted Beet Salad
- Cabbage Salad
- Mac And Cheese
- Garlic Shrimp
How Long Does It Take To Fry Chicken?
Generally speaking, the chicken should be cooked for around 7-8 minutes per side.. Note that the size and thickness of each component may vary. Chicken is done when its thickest section has been cooked to 165° and its skin has become crispy and dark golden brown. Find out what else you can do with fried chicken.
Which Pan Should I Use?
This Bill Miller Fried Chicken Recipe should not be cooked in a dutch oven since the oil will constantly leak back into the pan, resulting in a frightening mess.
So, a big skillet or electric frying pan with a cover and deep sides works well.
How To Store Your Bill Miller Fried Chicken?
If you have any Bill Miller Fried Chicken leftovers, immediately put them in the fridge. As a result, you’ll need to let the fried chicken cool down fully before storing it.
Make a big batch of leftover Bill Miller Fried Chicken and store it in the refrigerator for up to 5 days. You may use an oven, microwave, or air fryer to reheat your food. The oven and the air fryer will keep the skin crispy while reheating.
Let the Bill Miller Fried Chicken defrost in the refrigerator before baking it in the oven (at 400F degrees) or using an air fryer to reheat it.
- The baking soda and powder in the Bill Miller Fried Chicken recipe can be swapped out for self-rising flour.
- It’s completely up to you what kind of chicken you use.
- All save the wings of the bird are skinned.
- For this recipe of Bill Miller Fried Chicken, we do not advocate freezing any of the ingredients.
- The chicken will cook faster and the batter will bubble up to crisp if the skillet is covered. However, removing the top and letting the condensate fall back into the oil can be hazardous since it might generate splatters. If you don’t have a clean dishtowel on hand when you remove the lid, you may want to bring one with you to wipe the lid clean after you’ve removed it to prevent any water from dripping into your oil.
- If you want to make more, double the recipe for Bill Miller Fried Chicken, but be prepared to cook in many batches.
Bill Miller Fried Chicken Nutrition Facts
Amount Per Serving
- Calories 120
- Total Fat 6.7g
- Saturated Fat 1.8g
- Cholesterol 44mg
- Sodium 44mg
- Potassium 112mg
- Total Carbohydrate 0.8g
- Dietary Fiber 0.1g
- Protein 13g
- Vitamin A 0.8%
- Vitamin C 0%
- Calcium 0.5%
- Iron 3.6%
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- Amount Per Serving
- Calories 120
- % Daily Value *
- Total Fat 6.7g11%
- Saturated Fat 1.8g9%
- Cholesterol 44mg15%
- Sodium 44mg2%
- Potassium 112mg4%
- Total Carbohydrate 0.8g1%
- Dietary Fiber 0.1g1%
- Protein 13g26%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.