Need a VERY simple recipe for fried chicken..?!
i really am not a good cook but i'd like to make fried chicken with that crispiness like KFC or Popeyes doesnt really have to have all those spices or anything i just love the thick crispiness and stuff so yea please ideas would be awesome! Www@FoodAQ@Com
Answers:
It's easy mate, Make a bowl with all-purpose flour, salt, pepper, whatever spices you want, and a bowl with eggs and milk at a 3:1 ratio, mixed up a bit!. Then take your chicken, dip in the milk/eggs, then cover it in your flour/seasonings!.!.!. reapeat as many times as u want, the more times u repeat, the thicker your chicken crust will be!. then just fry it up, cheers!.Www@FoodAQ@Com
Unfortunately, I don't think it's possible to achieve the same level of crispiness and flavor as Popeyes or KFC get, simply because they use a pressure fryer to cook the meat fast, with out drying it out, as well as getting a good crunch!.
You can try to simulate it with a beer batter, or something like that, but you can never duplicate it!. Most of us, as home cooks, just don't have access to the professional equipment that the restaurants do!.Www@FoodAQ@Com
You can try to simulate it with a beer batter, or something like that, but you can never duplicate it!. Most of us, as home cooks, just don't have access to the professional equipment that the restaurants do!.Www@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 Living
Www@FoodAQ@Com
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 Living
Www@FoodAQ@Com