Southern Fried Chicken Batter

For me, as a kid growing up in New York, fried chicken came from one place, and one place only: those grease-stained cardboard buckets peddled by the Colonel himself. To my young mind, KFC’s extra-crispy was about as good as it got. I distinctly remember eating it: picking the coating off in big, fat chunks; tasting the spicy, salty grease; and shredding the meat underneath with my fingers and delivering it to my waiting mouth. It was heavenly.

My family loves this recipe! I’ve started to make multiple batches of the cracker coating (2-3 entire boxes of saltines!) and storing it in a zipper bag in my freezer.

I did this except I used Kellogg crumbs instead, ya know corn flakes.

And I used my air fryer excellent I’ll be making again! Thanks for the recipe.

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