(@Logan you might want to recommend this to @Pistol, because she is an onion addict. not terribly healthy, but hey, doesn't like fried chicken every now and then?)
So recently, I came up with a somewhat new recipe for fried chicken, inspired by this video.
Quite a strange recipe indeed, and it made me think. Why not add a packet of onion soup mix to fried chicken breading?
I did my usual method for fried chicken.
Two packages of pre-cut chicken strips
Whole Milk
Salt
Pepper
Smoked Paprika
Garlic Powder
Onion powder
+Onion Soup dry mix.
Panko bread crumbs
Now, I did not measure amounts, and only used a single packet of dry onion soup mix.
I start my fried chicken by placing it in a ziplock back, and adding in a generous amount of salt (several tablespoons). I then add a bit (no more than 1 tablespoon, I am guessing here) of:
Garlic powder
Onion powder
Smoked paprika
Freshly ground black pepper
I then add milk until the chicken is completely immersed. Close the back, give it a thorough mixing by massaging the bag, and then put it in the fridge overnight.
Now I prepare the breading. I use Panko style bread crumbs for my breading, you can adjust as you see fit. I began by emptying the contents of a single package of dry onion soup mix into a mortar, and then using a pestle to grind it into powder. I added this to a bag, ontop of a single container of Panko bread crumbs. I then added about a tablespoon of salt, ground pepper, onion powder (I love onions, can'tcha tell?), garlic powder, smoked paprika (for color) and 1 and 3/4 cups of flour (the flour will stick to the chicken inbetween the bread crumbs). I closed the bag and rotated it until this was all thoroughly mixed.
I then rinsed the chicken very well (get off all that salt, it was just there to help make the chicken moist as hell). Next, crack several eggs into a large bowl, and add a bit of milk, and "scramble" the eggs. Keep adding milk to the eggs until you get a pale but still fairly yellow color. Dump the rinsed chicken into the eggs, then put a few pieces of chicken at a time into the bag, and shake like hell until every last surface of chicken is covered in breading and flour. Refrigerate for a few minutes before frying, and maybe dust lightly with flour if the breading appears wet)
Now, fry until done in a cast iron pan, with just enough oil to cover three pieces of chicken (one piece won't be covered, but when you add the other two the level will rise to cover all three).
I can't tell you what temperature we fried the chicken at, because we used an outdoor propane fryer stand thingy to fry the chicken. Remember that you want enough heat, that adding 3 cold pieces of chicken won't stop the frying process. We usually tell by putting a drop of water into the fryer, which boils off instantly.
Do be careful, as hot oil will HAPPILY turn into a flame thrower when exposed to flame. If frying over a flame, be careful not to splash, slosh, or otherwise spill said oil. Just in case, have a fire extinguisher and or baking soda, and another person handy. Or just be sensible and use an electric deep fryer, which I generally think are better anyways because deep frying actually results in less greasy food (when you pull something out of the oil, maybe to check it or flip it, and put it back in, the breading soaks up some oil. If you completely immerse and don't pull it out until it's done, this does not happen)
Enjoy.