Do you want to try making your own Bill Miller Fried Chicken Recipe at home? This recipe is a great way to enjoy tasty, crispy fried chicken just like the one from the restaurant. It is made with simple ingredients you probably already have in your kitchen. The coating is full of flavor and gives the chicken a nice crunch. You do not need to be a pro to make it. You just follow the simple preparation steps and take your time. It is a fun and easy meal for the whole family.
This chicken comes out juicy, crunchy, and full of taste in every bite. It is perfect for family dinners, picnics, or when you are craving comfort food. You can pair it with your favorite sides and sauces to make a complete meal. Once you try it, you will be proud of how tasty your homemade fried chicken is.
What is Bill Miller Fried Chicken?
Bill Miller Fried Chicken is a popular style of fried chicken from Bill Miller Bar-B-Q restaurants. It is known for being crispy on the outside and juicy on the inside. The chicken is coated with a special seasoned batter and then fried until golden brown. People love it because it tastes flavorful and crunchy, making it a favorite comfort food.
Key Details
Total Servings
8 Person
Cuisine
American
Calories
300 (approx.)
Course
Main Course
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
What Makes Bill Miller Fried ChickenRecipe Special?
Bill Miller Fried Chicken is special because of its crispy and crunchy coating that is full of flavor. The chicken stays juicy and tender inside because of the way it is cooked. The recipe uses a mix of spices and a light batter that gives the chicken a tasty, golden crust. This makes the chicken yummy and different from regular fried chicken. People enjoy it because it is both crunchy and soft, with a great taste every time.
Bill Miller Fried ChickenIngredients
2 cups all-purpose flour
2 teaspoons garlic powder
1 ½ teaspoons seasoned salt
1 ½ teaspoons black pepper
1 teaspoon onion powder
2 ¼ teaspoons baking powder
½ teaspoon baking soda
1 ½ cups water (use more or less as needed)
Kosher salt to taste
Oil for frying
8 chicken breasts (Cut in half)
Required Kitchen Tools
Deep fryer or large frying pan
Mixing bowls
Measuring spoons
Measuring cups
Whisk or fork
Tongs
Paper towels
Wire rack (for draining)
Meat thermometer (optional but helpful)
Preparation Steps for Bill Miller Fried Chicken Recipe
Prepare the Chicken
Wash and pat dry the chicken pieces using paper towels.
Set them aside while you make the batter.
Make the Batter
In a large bowl, mix together flour, garlic powder, seasoned, salt Black pepper, onion powder, baking powder, baking soda Slowly add water while stirring until you get a thick, pancake-like batter.
(You may not need all the water. If the batter is too thin, add a bit more flour.)
Heat the Oil
Pour oil into a deep pan or skillet (about 2 to 3 inches deep).
Heat the oil over medium heat until it reaches 350°F (or hot enough that a small drop of batter sizzles right away).
Coat the Chicken
Dip each piece of chicken into the batter, making sure it is fully coated.
Fry the Chicken
Carefully place the battered chicken pieces into the hot oil.
Fry in batches (do not crowd the pan) for about 7 to 10 minutes per side, or until golden brown and cooked through.
The chicken is done when the inside is no longer pink and reaches 165°F.
Drain and Season
Remove the fried chicken and place on a wire rack or paper towels to drain.
Sprinkle lightly with kosher salt while still hot, if desired.
Cooking Tips
Marinate First: Soak the chicken in buttermilk or salted water for a few hours. This makes the chicken juicy and full of flavor.
Dry Chicken: Pat the chicken dry with paper towels before battering. This helps the batter stick better.
Thick Batter: Make sure your batter is not too thin. It should stick to the chicken well, like pancake batter.
Hot Oil: Heat oil to 350°F. If the oil is not hot enough, the chicken will be greasy. If it is too hot, the outside will burn before the inside cooks.
Do not Overcrowd: Fry a few pieces at a time. If you add too many at once, the oil gets cold, and the chicken will not be crispy.
Flip Carefully: Turn the chicken only once while frying. This keeps the coating from falling off.
Use a Rack: Let the fried chicken rest on a wire rack (not just paper towels) to keep it crispy on all sides.
Check Doneness: Use a meat thermometer. Chicken is done at 165°F inside. No thermometer? Cut into one piece it should be white, not pink.
Season After Frying: Sprinkle a little salt on the chicken right after frying. This gives extra flavor while it is still hot.
Storage Guideline
Storing your leftover homemade fried chicken the right way is very important. It helps keep the chicken fresh, safe to eat, and still tasty the next time you want to enjoy it. If you do not store it properly, the chicken can get soggy, dry out, or even go bad. Good storage also saves you time and reduces food waste. Here are some easy guidelines are given below:
Cool First: Let the fried chicken cool down at room temperature for 20 to 30 minutes before storing. Never put hot food directly in the fridge.
Use Airtight Containers: Store the chicken in an airtight container or wrap it tightly in foil or plastic wrap. This keeps it from drying out.
Refrigerate: Keep leftovers in the fridge and eat within 3 to 4 days for best taste and safety.
Do not Stack Pieces: If possible, lay the chicken in a single layer to keep the crust from getting soft.
Freeze for Longer Storage: You can freeze fried chicken for up to 2 months. Wrap each piece in foil or plastic, then place in a freezer-safe bag.
Label and Date: Always write the date on the container or bag so you know how long it has been stored.
Reheat Properly: For crispy results, reheat in an oven or air fryer at 350°F until hot and crispy. Avoid the microwave because it makes the coating soggy.
Ingredients Substitutions
Sometimes you may not have all the ingredients at home, or you might want to use something a little healthier or easier to find. Ingredient substitutions help you still enjoy the recipe without changing the taste too much. It is important to pick the right swaps so the chicken stays crispy, flavorful, and close to the original taste. Here are some simple substitutions are given below:
You can change Garlic powder with fresh garlic.
You can change Black papper with white papper.
Serving Recommendations
Serving recommendations help you enjoy your fried chicken with the best side dishes and extras. When paired with the right foods, the meal feels more complete and satisfying. These ideas make your plate look better, taste better, and turn a simple dish into a full meal for family or guests. Here are some tasty and simple recommendations are given below:
Garnishing is not just about making the food look good. But it can also add extra flavor and a special touch to your meal. The right garnish can bring out the color, texture, and taste of your copycat fried chicken. It makes your dish feel more complete and enjoyable, both for the eyes and the taste buds. Here are some tasty tips are given below:
Fresh Herbs: Sprinkle chopped parsley, cilantro, or green onions on top of the chicken for a fresh look and flavor.
Lemon Wedges: Serve with lemon slices or wedges on the side. A little squeeze of lemon adds a bright, zesty taste.
Spicy Kick: Add a dash of paprika or chili flakes on top for color and a little extra spice.
Crispy Bits: Save some of the fried crispy crumbs from the pan and sprinkle them on top for crunch.
Pickles or Jalapeños: Place pickles or sliced jalapeños on the side. They give a tangy or spicy bite that goes great with fried chicken.
Drizzle of Sauce: A light drizzle of honey, hot sauce, or ranch on top adds flavor and looks tasty.
FAQs
Yes, you can use thighs, drumsticks, or wings too. Just make sure to adjust the frying time because dark meat may take a little longer to cook.
Use oils with a high smoke point like vegetable oil, canola oil, or peanut oil. These oils are great for deep frying and do not change the taste of the chicken.
The chicken is done when it is golden brown outside and reaches 165°F (74°C) inside. You can use a meat thermometer or cut one piece open to check.
Yes, but the texture will be different. To bake, place the coated chicken on a greased tray and bake at 400°F (200°C) for 35 to 45 minutes, turning once for even crispiness.
Let it rest on a wire rack instead of paper towels. This helps keep air around the chicken and prevents it from getting soggy.
Conclusion
Making copycat Bill Miller Style Fried Chicken at home is easier than you think. With simple steps and basic ingredients, you can enjoy crispy, juicy chicken just like at the restaurant. This recipe is perfect for family dinners, parties, or weekend treats. You can also store leftovers or reheat them later. Give it a try and see how tasty homemade fried chicken can be.
Bill Miller Fried Chicken Recipe – Make It at Home
Making copycat Bill Miller Style Fried Chicken at home is easier than you think. With simple steps and basic ingredients, you can enjoy crispy, juicy chicken just like at the restaurant. This recipe is perfect for family dinners, parties, or weekend treats. You can also store leftovers or reheat them later. Give it a try and see how tasty homemade fried chicken can be.
Wash and pat dry the chicken pieces using paper towels.
Set them aside while you make the batter.
Make the Batter
In a large bowl, mix together flour, garlic powder, seasoned, salt Black pepper, onion powder, baking powder, baking soda Slowly add water while stirring until you get a thick, pancake-like batter.
(You may not need all the water. If the batter is too thin, add a bit more flour.)
Heat the Oil
Pour oil into a deep pan or skillet (about 2 to 3 inches deep).
Heat the oil over medium heat until it reaches 350°F (or hot enough that a small drop of batter sizzles right away).
Coat the Chicken
Dip each piece of chicken into the batter, making sure it is fully coated.
Fry the Chicken
Carefully place the battered chicken pieces into the hot oil.
Fry in batches (do not crowd the pan) for about 7 to 10 minutes per side, or until golden brown and cooked through.
The chicken is done when the inside is no longer pink and reaches 165°F.
Drain and Season
Remove the fried chicken and place on a wire rack or paper towels to drain.
Sprinkle lightly with kosher salt while still hot, if desired.
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