Crispy Fried Chicken with Mushroom Gravy

Steps

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1. 1
   Prepare a whole fresh chicken and cut it into usable pieces such as breasts, wings, and drumsticks.
   ▶ ≈0:32
2. 2
   Place the chicken pieces in a bowl and season with Knorr Liquid Seasoning, using approximately 12 ml per portion. Coat evenly and let sit for about 10 minutes to allow the flavors to penetrate.
   ▶ ≈0:58
3. 3
   Prepare the mushroom gravy base by mixing Knorr Cream of Mushroom with water in less quantity than the package instructions call for, since you're making gravy rather than soup. Stir until smooth.
   ▶ ≈1:46
4. 4
   Melt softened butter in a pot. Add all-purpose flour and stir continuously, allowing the mixture to brown gradually. It will bubble at first, then gradually darken.
   ▶ ≈2:26
5. 5
   Slowly pour the prepared mushroom cream mixture into the browned flour mixture while stirring constantly to prevent lumps. Distribute all ingredients evenly.
   ▶ ≈3:22
6. 6
   Season the gravy to taste with ground black pepper and salt. Use more black pepper if you prefer a stronger pepper flavor. Keep the gravy warm on low heat until the fried chicken is ready.
   ▶ ≈3:38
7. 7
   Prepare the breading mixture by combining all-purpose flour, cornstarch, baking powder, salt, and black pepper in a bowl. Mix thoroughly to ensure even distribution. Potato starch can be substituted if cornstarch is unavailable.
   ▶ ≈4:08
8. 8
   Crack eggs into a bowl and whisk them together with a large whisk until well combined.
   ▶ ≈4:56
9. 9
   Begin breading by coating each chicken piece first in the dry flour mixture, then dipping it in the beaten eggs, and finally coating it again in the flour mixture. Shake off excess and ensure even coating. Repeat until all chicken pieces are breaded.
   ▶ ≈5:08
10. 10
    Heat the oil to 350 degrees Fahrenheit (approximately 175 degrees Celsius). Use a thermometer to confirm the oil has reached the target temperature.
    ▶ ≈5:50
11. 11
    Carefully place breaded chicken pieces into the hot oil in batches. Avoid overcrowding the pan as each batch lowers the oil temperature. Fry until golden brown, stirring occasionally to ensure even cooking. Check that the internal temperature reaches at least 165 degrees Fahrenheit.
    ▶ ≈6:10
12. 12
    Remove the fried chicken from the oil and drain well. Plate the chicken and serve hot with the warm mushroom gravy drizzled over or on the side.
    ▶ ≈7:44