A good fried Chicken Recipe?!
Anyway, is just plain old flour, salt and pepper okay for batter? And someone mentioned baking them after you brown them. Is that a good idea?
Answers: Im going to fry some chicken drums for dinner tonite and since my chef of a sister didnt answer her phone I need some help! LOL.. ( she isnt a chef just a fantastic cook ).
Anyway, is just plain old flour, salt and pepper okay for batter? And someone mentioned baking them after you brown them. Is that a good idea?
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
Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash 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.
A spicy plantation buttermilk fried chicken recipe.
INGREDIENTS:
1 egg, slightly beaten
3/4 cup buttermilk
1 tablespoon vegetable oil
1 cup sifted all-purpose flour
1/2 teaspoon curry powder
1 1/2 teaspoons salt
1/4 teaspoon pepper
3 to 4 pounds chicken pieces, or 1 fryer, cut up
vegetable oil for deep frying
PREPARATION:
Combine egg, buttermilk, and 1 tablespoon of oil. Sift together the flour, curry powder, salt, and pepper. Blend flour mixture into the buttermilk mixture; beat until smooth. Dip chicken pieces into batter; drain.
Cook battered chicken in deep 350° oil for about 12 minutes, or until chicken is done.
Fried chicken recipe serves 4 to 6.
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
Wine Tip
Try with a Pinot Grigio.
try this one
Fried Chicken
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/...
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*********CRUSTY FRIED CHICKEN
1 (2-3 lb.) frying chicken, cut up
2 tbsp. milk
1 egg
2 tbsp. chopped parsley
1/2 cup cracker meal
1/2 cup finely ground salted peanuts
Salt and pepper to taste
Dip cut up chicken in thoroughly mixed egg-milk batter, then dip each piece in combination of ground peanuts, cracker meal, salt, pepper and chopped parsley. Be sure chicken is evenly coated with the peanuts and cracker crumbs.
Fry in hot oil in heavy frying pan til each piece is golden brown and tender. Drain; serve piping hot with gravy made from pan drippings.
Gravy:
Drain fat from skillet; leaving brown pieces of peanut cracker crust in skillet. Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at once, 1 cup water. Stir constantly until gravy is of proper consistency. Season to taste.
Girl plain and simple.... season all, garlic powder, some pepper, mustard and a little bit of italian dressing.
Put the chicken in a bowl and season it with all the ingredients (no need to put too much mustard) just season it to taste...then dip em in flour and Fry!
( I usually just dump flour in a plastic bag and double bag it, drop some drumstick in the bag hold it closed and shake it up...extremely easy)
This is really good and takes no time.... finger licking good trust me!
You don't need a batter. You can soak the meat in soy sauce. If you want a batter, add one egg and 3/4 of milk. Beat them well. You also can use buttermilk as a batter.
Dip the chicken in the batter first, then add it to a dry flour mixture. Adding salt and pepper to a flour mixture is good , but you might need to add some paprika or chili powder.
Instead of salt, I add garlic salt.
Mix the flour and the spices well. Taste it to see if the salt is the desired amount.
Instead of flour, I use self-rising flour. If you don't have it, add a tsp of baking powder, for every two cups of flour. It makes your crust almost like KFC.
I used to deep fry my chicken. Now, I bake fry.
Coat a frying pan with oil, then fry the pieces on both sides (about 5 minutes on each side). Then, put the pan (chicken included) into a preheated oven of 375 degrees. Bake it for 40- 65 minutes.
If you plan on deep frying, use a deep fryer. Set the temperature to 175 degrees. Make sure it reaches this temperature before you put the chicken.
If you going to use a deep pan, use a frying thermometer. Keep the oil at 175 degree when you add the chicken.
My secret... Shake n bake extra crispy. Bakes in 40 minutes and only 35 calories per chicken piece. Not nearly the fat that is in real fried chicken. Otherwise your batter is ok... Drop the chicken in egg first (wisk about 4 eggs) then into batter, make sure you oil is hot, but not too hot. If it is too hot it will cook the outside and not the inside. I would just brown the outside then bake at 350-375 for 45 minutes or so.... Use a meat thermometer reading 180 degrees, or cut open and make sure no pink is left.....
Surprise your sister with this recipe
TV Dinner Fried Chicken
Yield: 4 servings
Chicken, cut into 8 pieces (one 3-pound bird)
1 1/2 cups buttermilk
1 cup flour
1 cup cornflakes, crumbled
1 teaspoon paprika
1 teaspoon garlic powder
1 1/2 teaspoons salt
1/2 teaspoon pepper
Vegetable oil as needed
Soak chicken pieces in buttermilk 2 to 3 hours, refrigerated.
In large bowl, combine dry ingredients.
Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat with dry mixture; set aside. Repeat with all pieces.
In deep skillet, heat 3/4-inch-deep oil to 350 degrees
Fry til golden brown