Fried chicken?!
Fried chicken?
I was wondering if anyone here has an awesome, time tested recipe for fried chicken? Whenever I see fried chicken made from a place that isn't one of the major chains, there's never enough breading and the chicken itself is rather bland. I'd like to be able to make it myself.
Answers:
You'll need criso, chicken(:)),buttermilk and onion ring batter mix or some dry mix for frying meat other than beer batter.
soak the chicken in buttermilk over night.
prepare the batter the next day just before frying.
melt your criso in a frying pan or better yet cast iron pan.make sure the pan is only 1/4 of the way filled with oil. any more and you'll need the fire department. heat slowly till 350 degree temp
dust chicken with either some dry batter mix or flour , then dip each piece in the batter mix coating only. get the excess off unless you like a thick crust.
fry carefuly till internal temp of 160 degress or fry till brown and bake in 450 degree oven till done.
Source(s):
self..chef 21 years
Try Shake N Bake and put it in the oven. It tastes just like fried chicken, and it's better than any homemade fried chicken I've ever had.
My grandmother used salt and pepper w/ a splash of red pepper
INGREDIENTS:
* 2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
* 2 cups all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1 cup milk
* vegetable shortening for frying
* 1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.
Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.
dredge chicken in seasoned flour (seasoning: salt, pepper, garlic salt, paprika, and anything else you like) and put it on a cookie sheet then in the fridge for 2 hours till the flour turns to a sticky consistency. Then fry it in oil, peanut oil is best, but never olive oil or butter = it will burn.
This method will always give you crispy and delicious chicken.
My family and my fiances co-workers love my fried food, i use the same batter recipe for chicken, chicken strips, pork chops, and cube steaks.
depending on the amount your frying,
flour
italian bread crumbs
pepper
seasoning salt
in one bowl mix well
second bowl,
worchershiar sauce
beer
two eggs
blend well
wash chicked, dip in wet bowl, dip in dry mixture place in hot grease flip when necessary, cook thoroughly, and when done place on papertowels to get excess grease off.
It sounds weird but it tastes pretty good. Ground corn flakes instead of breadcrumbs. Season any way you like.