Does anyone have a really good, simple recipe?!


Question: for fried chicken? I know it's not the healthiest meal, but my husband has a hankerin' for it (lol!), so I though I would surprise him with it. Thanks!


Answers: for fried chicken? I know it's not the healthiest meal, but my husband has a hankerin' for it (lol!), so I though I would surprise him with it. Thanks!

I cook fried chicken stips for my family about once a week.
Start out with about 1 cup of flour mixed with 1 tsps of salt and pepper with a dash of sage. This is called seasoned flour. You can also buy seasoned flour at the store, I like "Kentucky Kernel" seasoned flour and I actually mix it with regular flour to stretch it.
I put the seasoned flour into a pie plate then I put milk and egg in a seperate pie plate.
Coat your chicken in the egg mixture and then roll it in the flour mixture. set to the side on a seperate plate to rest.
The resting of the chicken and flour will cause a kind of paste on the chicken. I usually let it rest for about 5-10 minutes.
While your chicken is resting heat enough oil in a large skillet to about 1/2" deep. Oil should be fairly hot, set at about med high heat. Have a lid handy.
Now that your chicken has rested redip in egg and flour and then place in hot grease. Cover and cook for about 5 minutes turn pieces and cook another 5 minutes. uncover skillet to help crisp up chicken cooking and turning until crisp and done. Internal temp of chicken should be about 170*.
Good Luck
Oh yea the left over seasoned flour can be used to make your milk gravy:
Drain most of your grease away leaving just the crispies in the bottom of the pan and about 1 T of grease plop about 2 to 3 T of your flour into the drippings and stir making a roux. Pour about 1 cup milk into skillet and stir constantly until thick and bubbly, adding milk if need be to make consisancy to your liking. Add salt and pepper to taste.
enjoy!!

This is super easy - add some cayenne pepper, or other dried herbs and spices, if you want to spice it up a bit!

6 to 8 pieces skinless white chicken meat with or without bones
1 cup all-purpose flour
1/3 to 1/2 cup solid vegetable shortening
Salt and fresh ground black pepper

Wash chicken under cold water. Put the flour into a plastic bag. While the pieces are still very wet, place them 1 at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together.

When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired "browness" you prefer. Turn often.

It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken cooks much faster than meat with the bone in. Place the fried pieces on a wire rack covered with a paper towel to drain off the excess grease. For best flavor and texture, serve about 7 to 10 minutes after you remove from the pan.

Here's Paula Deen's recipe, and she is good!

Southern Fried Chicken

3 eggs
1 cup hot red pepper sauce
2 cups self-rising flour
2 1/2 pound chicken, cut into pieces
House Seasoning, recipe follows
Oil, for frying, preferably peanut oil

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.

Pasta

Water

oil

chicken

Boil pasta in water with drizzle of oil, add freeze fried chicken

What a GREAT wife you are!!! :)

Here is an 'easy' one from Alton Brown (Food Network)

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.




http://www.foodnetwork.com/food/recipes/...

well, if you are going to eat it fried.. fry in peanut oil. also, add a spice combo of cayenne, paprika {sweet}, black pepper, garlic, parsley, basil, oregano, and onion powder. do a flour and spice dip to meat. add a dip into a buttermilk mixture, and re-dip in flour mixture. you can also try papaya juice instead of milk, adds a twist of flavor.

Chicken- boneless or not
three eggs
1/4 c milk
mix milk and eggs together, I add creole seasoning.

3 cups flour
salt/ pepper
poultry seasoning
paprika
Mix dry ingredients together in large bowl.

Dip chicken piece into egg mixture, then into flour mix, back to egg and flour again. Gives it a heavy coat.

Trick to frying is to fry it on med heat, but you have to get the oil completely hot first. Turn chicken over every 5 to 7 mins to cook evenly.

i'm sorry

don't critisize me

but i had to say this

they are called TV dinners!

lol





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