What is the best way to make fried chicken?!
2 lbs cut-up chicken
Sauce mixture
5 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce(Tabasco might be hotter)
Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done
Answers: Southern Fried Chicken
2 lbs cut-up chicken
Sauce mixture
5 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce(Tabasco might be hotter)
Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done
First marinade it with bread crumbs, put some hot sauces as spicy spices.... then let it sit for at least a couple of hours in the refrigerator, then fry......
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.
1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil
1. Season chicken with all seasonings.
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.
You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.
OR
2 1/2 lb cut up chicken pieces (you can buy pre-cut chicken at the grocery store or cut up your own fryer chicken -- I like to buy a pkg of drumsticks and a pkg of wings since everyone in my family fights over those if I fry a whole chicken).
3/4 cup buttermilk
1 cup Flour
1 Tbsp Salt
1 ts Freshly ground pepper
Vegetable oil - to 1 1/2-in depth in your skillet
Arrange chicken pieces in a shallow dish and pour buttermilk over them. Cover and let sit for 10 minutes. Turn all the pieces and let sit another 10 minutes.
Combine flour, salt and pepper in large plastic bag. Drop in chicken pieces one at a time and shake well to coat.
Heat oil in large 12-inch skillet over medium-high heat.
Add chicken pieces in a single layer (don't crowd). You'll have to do a few batches.
Decrease heat to medium. Cook, uncovered until browned for about 15 minutes. Use tongs to turn. (wings take a bit less time than other pieces do)
Cook, uncovered, until browned on underside, about 15 minutes more.
Layer a cookie sheet with two layers of paper towel and transfer chicken to this to blot out the extra fat.
lard-paprika
Any recipe that starts with marinating in buttermilk makes a really tasty fried chicken. Try Recipezaar...
Try this recipe, hope you like it!!
~Honey Fried Chicken~
INGREDIENTS:
* 3 1/2 to 4 pounds chicken pieces
* 1/2 cup honey
* 2 tablespoons raspberry or cider vinegar
* 2/3 cup flour
* 2 tablespoons fine dry bread crumbs
* 2 teaspoons ground cayenne pepper
* 2 eggs
* 1/4 cup buttermilk
* 1 cup vegetable oil
* salt and freshly ground black pepper
PREPARATION:
Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside. In another bowl, whisk together the eggs and buttermilk.
In a large heavy skillet, heat the oil over medium high heat to 300°, (higher temperatures could burn honey). Remove the chicken from the marinade and drain on paper towels. Dip the chicken in beaten egg mixtureh, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade; reserve 1 tablespoon for the sauce.
Gently drop the legs, wings, and thighs into the pan for 5 to 6 minutes on the first side until browned. Turn, add the breast halves and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves.
Enjoy!!! :)
How I do it!
1. 2 Eggs, (beat lightly)
2. little bit of milk
3. Flour
4. Greek Seasoning
Others
I brown it first then I bake it Not as big of mess and eisier to tell when done
chickens (3 pounds each), cut in 8 serving pieces
1 quart buttermilk
2 cups all-purpose flour
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable oil or vegetable shortening
Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.
Preheat the oven to 350 degrees F.
Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.
Healthy: corn flakes, plain yogurt seasonings- take skin off chicken pieces then dip in yogurt and roll in corn flakes. Lay on baking sheet sprayed with Pam then season with salt, pepper, garlic. Bake in oven at 400 for 45 minutes
unhealthy: eggs, bread crumbs or flour, pan of hot oil. Dip chicken in eggs then flour then eggs again. Fry until done