Fried Chicken---?!
I am looking for a bomb a$$ fried chicken recipe Can any one help!?--i dont have a deep fryer so it will be pan friedWww@FoodAQ@Com
Answers:
If you have buttermilk, use the first one -- it gives a great crust!. Otherwise, use the second!. Both are excellent!.
Buttermilk Fried Chicken
1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine chicken and buttermilk in bowl!. Cover and chill 8 hours!. Drain chicken!.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken!. Combine remaining pepper mixture and flour in a large freezer bag!. Place 2 pieces of chicken in bag; seal!. Shake to evenly coat!. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time!.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°!. Add chicken, a few pieces at a time, skin side down!. Cover and cook 6 minutes; uncover and cook 9 minutes!.
Turn chicken pieces; cover and cook 6 minutes!. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary!. Drain on paper towels!.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken!. also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces!. Proceed as directed!.
Yield: Makes 4 servings
--Southern Living
-------------------------------------
Our Best Southern Fried Chicken
3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tablespoon salt in a large bowl; add chicken!. Cover and chill 8 hours!. Drain chicken; rinse with cold water, and pat dry!.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken!. Combine remaining pepper mixture and flour in a large freezer bag!. Place 2 pieces of chicken in bag; seal!. Shake to evenly coat!. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time!.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°!. Add chicken, a few pieces at a time, skin side down!. Cover and cook 6 minutes; uncover and cook 9 minutes!.
Turn chicken pieces; cover and cook 6 minutes!. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary!. Drain on paper towels!.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken!. also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces!. Proceed as directed!.
Yield: Makes 4 servings
-- Southern LivingWww@FoodAQ@Com
Buttermilk Fried Chicken
1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine chicken and buttermilk in bowl!. Cover and chill 8 hours!. Drain chicken!.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken!. Combine remaining pepper mixture and flour in a large freezer bag!. Place 2 pieces of chicken in bag; seal!. Shake to evenly coat!. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time!.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°!. Add chicken, a few pieces at a time, skin side down!. Cover and cook 6 minutes; uncover and cook 9 minutes!.
Turn chicken pieces; cover and cook 6 minutes!. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary!. Drain on paper towels!.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken!. also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces!. Proceed as directed!.
Yield: Makes 4 servings
--Southern Living
-------------------------------------
Our Best Southern Fried Chicken
3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings
Combine water and 1 tablespoon salt in a large bowl; add chicken!. Cover and chill 8 hours!. Drain chicken; rinse with cold water, and pat dry!.
Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken!. Combine remaining pepper mixture and flour in a large freezer bag!. Place 2 pieces of chicken in bag; seal!. Shake to evenly coat!. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time!.
Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°!. Add chicken, a few pieces at a time, skin side down!. Cover and cook 6 minutes; uncover and cook 9 minutes!.
Turn chicken pieces; cover and cook 6 minutes!. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary!. Drain on paper towels!.
Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken!. also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces!. Proceed as directed!.
Yield: Makes 4 servings
-- Southern LivingWww@FoodAQ@Com
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
Southern Pan-fried Chicken
We blended our best chicken-frying tips from Virginia and Alabama in this recipe: it requires a bit of extra effort, but the results are absolutely outstanding!. The chicken gets two long soaks, Alabama-style, first in brine and then in buttermilk!. The frying fat is a special mix — Virginia-style — of lard and sweet butter, flavored with a slice of country ham, which makes the chicken extra crispy and rich-tasting!. The cornstarch in the dredge adds to the crispness too!. Carefully cooked, fried chicken will absorb a minimal amount of fat!. Be sure to pat off all excess dredge; fry evenly at the proper temperature; and drain the chicken well on crumpled-up — not flat — paper towels or a wire rack!.
convert Ingredients
One 3-pound chicken, cut into 8 pieces, brined* for 8 to 12 hours
1 quart buttermilk
1 pound lard
Al stick unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2 inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buy the Book Method
1!. To prepare the chicken for frying: Drain the brined chicken and rinse out the bowl it was brined in!. Return the chicken to the bowl, and pour the buttermilk over!. Cover and refrigerate for 8 to 12 hours!. Drain the chicken on a wire rack, discarding the buttermilk!.
2!. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham into a heavy skillet or frying pan!. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned!. Use a slotted spoon to remove the ham carefully from the fat!. (The ham pieces can be saved and used to make Smoked Pork Stock) Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C)!.
3!. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper!. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour!.
4!. Slip some of the chicken pieces, skin side down, into the heated fat!. (Do not overcrowd the pan, and fry in batches if necessary!.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through!. Drain thoroughly on a wire rack or on crumpled paper towels, and serve!.
Fried chicken is delicious eaten hot, warm, at room temperature, or cold!. *Brining, that is, soaking it in a saltwater solution before cooking, serves a twofold purpose: it helps the flesh retain moisture and seasons it all the way through!. To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart of water!. (Don't use table salt in this formula, by the way; it will be too salty)!. Mix enough brine to cover the poultry or meat completely in a (non-reactive) bowl or pot!. Store refrigerated 8 to 12 hours for poultry!.Www@FoodAQ@Com
We blended our best chicken-frying tips from Virginia and Alabama in this recipe: it requires a bit of extra effort, but the results are absolutely outstanding!. The chicken gets two long soaks, Alabama-style, first in brine and then in buttermilk!. The frying fat is a special mix — Virginia-style — of lard and sweet butter, flavored with a slice of country ham, which makes the chicken extra crispy and rich-tasting!. The cornstarch in the dredge adds to the crispness too!. Carefully cooked, fried chicken will absorb a minimal amount of fat!. Be sure to pat off all excess dredge; fry evenly at the proper temperature; and drain the chicken well on crumpled-up — not flat — paper towels or a wire rack!.
convert Ingredients
One 3-pound chicken, cut into 8 pieces, brined* for 8 to 12 hours
1 quart buttermilk
1 pound lard
Al stick unsalted butter
1/2 cup country-ham pieces, or 1 thick slice country ham cut into 1/2 inch strips
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Buy the Book Method
1!. To prepare the chicken for frying: Drain the brined chicken and rinse out the bowl it was brined in!. Return the chicken to the bowl, and pour the buttermilk over!. Cover and refrigerate for 8 to 12 hours!. Drain the chicken on a wire rack, discarding the buttermilk!.
2!. Meanwhile, prepare the fat for frying by putting the lard, butter, and country ham into a heavy skillet or frying pan!. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned!. Use a slotted spoon to remove the ham carefully from the fat!. (The ham pieces can be saved and used to make Smoked Pork Stock) Just before frying, increase the temperature to medium-high and heat the fat to 335°F (170°C)!.
3!. Prepare the dredge by blending together the flour, cornstarch, salt, and pepper in a shallow bowl or on wax paper!. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour!.
4!. Slip some of the chicken pieces, skin side down, into the heated fat!. (Do not overcrowd the pan, and fry in batches if necessary!.) Cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through!. Drain thoroughly on a wire rack or on crumpled paper towels, and serve!.
Fried chicken is delicious eaten hot, warm, at room temperature, or cold!. *Brining, that is, soaking it in a saltwater solution before cooking, serves a twofold purpose: it helps the flesh retain moisture and seasons it all the way through!. To make the brine, stir kosher salt into cold water until dissolved, in the proportion of 1/4 cup salt to 1 quart of water!. (Don't use table salt in this formula, by the way; it will be too salty)!. Mix enough brine to cover the poultry or meat completely in a (non-reactive) bowl or pot!. Store refrigerated 8 to 12 hours for poultry!.Www@FoodAQ@Com
roll chicken in season flour(salt, pepper,garlic powder, fresh chopped sage) then dip into buttermilk and then re-roll in the flour!. make sure oil is hot before placing chicken in pan!. don't try to fry too many pieces at once!. change oil once the flour on the bottom of the pan begins to burn!Www@FoodAQ@Com
roll the chicken pieces in flour, then in egg wash(eggs and water or buttermilk) and then dredge them in boxed, dried mashed potatoes!. This recipe is off the hook!. All of our friends love it!. Hint: the buttermilk adds more flavor than the water!.Www@FoodAQ@Com
soak you chicken parts in butter milk
roll in a combination of
2 1/2 cups flour,2 T salt, 2 t pepperWww@FoodAQ@Com
roll in a combination of
2 1/2 cups flour,2 T salt, 2 t pepperWww@FoodAQ@Com
when you fry it!. don't use a batter!. use lawry's seasoned salt--that's the only seasoning you should use other than texjoyWww@FoodAQ@Com
It is much cheaper & eassier to buy ready fried chickensWww@FoodAQ@Com
Don't knowWww@FoodAQ@Com