Fried Chicken...?!


Question:

Fried Chicken...?

duz anyone noe any ways to get ur chicken REALLY crispy like KFC...and i've already tried the dipping it in egg thing...duzn't seem to work for me...

Additional Details

1 month ago
p.s.....i don't have a deep fryer...


Answers:
1 month ago
p.s.....i don't have a deep fryer...

hello my name is billie how are you today. if you want to learn to do this your self here is your recipe clean your chicken, then get a big baggy like a sandwich baggy , then get your flour put about 4 cups in the baggy then put your chicken in the baggy shake it up til chicken is covered with flour then get your shortening crisco , deep frying skillet get your skillet real hot first, then check to see if it,s hot yet if it is put your chicken in the skillet slowly so it won,t splatter on you then add salt,pepper, put it on medium heat so it won,t burn put a lid on it let it cook. if you want gravy save a little shortening , put a little flour in the skillet then stir it up until you see good color. then put some milk in there a little at a time salt,pepper after you put the milk in stir it up until it get thick the way you want it don,t put to much milk in it because it will get soggy. that is your recipe for chicken. need more recipes just e-mail me billiegotmail@yahoo.com bye billie

Source(s):
yahoo answers

I suspect the main reason is the home cooks inability to fry the chicken fully submurged as they do at KFC. They also use a high pressure fryer like a pressure cooker with oil. If you can fry food in 5-6 inches of 375 oil you can come close but it is dangerious and getting rid of the oil at home is a pain.

1 broiler-fryer chicken, cut up
3 cups water
1 tablespoon salt
1 teaspoon msg
2 teaspoons onion powder
2 (6 g) packages dry instant chicken broth (Do Not Use Canned)
2 teaspoons seasoning salt
1/2 teaspoon black pepper
1 cup flour
Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well.
Place this mixture in a bowl. Add the flour to this bowl.
Mix flour and seasonings well. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes. Pressure cook 10 psi 10 minutes

Notes: MSG stands for MonosodiumGlutamate. It is a spice, found in your grocery store. It can be sold as MSG or under the brand name "Accent". Some people are extremely allergic to MSG, over 98% of the population is not. It serves to make flavors stronger, and almost pop right out at you. This recipe used to call for Fines herbs, but most people have difficulty in obtaining them. Fines herbs used to be used more frequently many years ago. Fines herbs was a poultry seasoning. Since so many people have difficultly in obtaining the herb, it has been removed from the recipe. If you can access Fines herbs add 2 teaspoons to the flour mixture.

Here is the copycat recipe from recipezaar.com
KFC Extra Crispy (Copycat)
Recipe #589482

1 whole chicken 25 min 5 min prep
Change to: whole chicken US Metric
1 whole frying chicken, cut up and marinated
6-8 cups shortening (for cooking)
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon msg
1/8 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon baking powder

Trim any excess skin and fat from the chicken pieces.
Preheat the shortening in a deep-fryer to 350 degrees.
Combine the beaten egg and milk in a medium bowl.
In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
Be sure that each piece is coated very generously.
Stack the chicken on a plate or cookie sheet until each piece has been coated.
Drop the chicken, one piece at a time into the hot shortening.
Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.

you double dip the chicken...you dip it in a seasoned egg mixture then into a seasoned flour mixture then you repeat this process one more time and when you cook it cook it a little longer then normal...this should work...

don't laugh but this works. rinse and dry chicken pieces. roll in seasoned flour(use poultry seasoning) then in egg wash then in crushed corn flakes. it's really good.

http://www.foodnetwork.com/food/recipes/... <==== this is a recipe from Alton Brown. He does all the research, and tells you how to get the desired result. he tells you how to make the crispy skin. I love the way it tastes using the buttermilk, it will be sooo juicy, and have a great flavor. throw away the milk when done, there is no other use for it besides gravy which will be too sour for most folks. Hope this helps!

moisten chicken with oil (canola), then season, add a few drops of water to chicken and bread it with bread crumbs.
you could add spices to the bread crumbs as well like a cajun spice for example. Put in freezer for 15 minutes, pull out and rebread again. Pan fry for color then put in oven at 400 degrees F.

They use pressure-cooker deep fryers, so even a deep fryer wouldn't get you there.

You can still deep fry in something non-teflon and big like a dutch oven or large pot. You'll need one of those thermometers to check the temperature, though.

You don't HAVE to have a deep fryer. When I make my chicken, I coat it in flour with a little corn starch mixed in to help it stick to the chicken then I place it in the hot oil and cover for the first 15 minutes of cooking, turn the chicken and cover again for the first 15 minutes on that side, then remove cover and cook 10 to 15 minutes longer.(or until it test done) Also very important to keep your oil temperature high. The lower it drops, the soggier your chicken will be.

I always leave the oven door partly open for the last ten minutes. Try cooking your chicken pieces toward the top of the oven.

The key is to batter it twice.
You do the egg thing, then you put it in the batter.
Then rebatter it again.

I do not use the egg dip process and I make a very crispy chicken!!

I clean and skin the chicken. Salt and papper to taste. I put flour in a zip-lock bag and after I have cleaned and seasoned the chicken, I drop it into the bag of flour. I shake it vigorously, until all pieces are covered well. I let my grease get very hot before I add any piece.

When the grease is hot, I drop the chicken into the hot grease and cover with a lid. I then turn down the heat a bit and let the chicken cook a bit slower as to be sure it is done, inside and out! It will brown on its own.

Juicy, crusted chicken!!




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