Chook Me! - Fried Chicken recipes/secrets?

Fried Chicken recipes/secrets?

What's ur secret lil "somethin" that makes ur fried chicken? I love Church's and Popeyes, but I can never get my chix to come out all flaky and crispy like that.....I heard the marinated them in a salt brine and then in buttermilk b4 frying?

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http://allrecipes.com/Recipe/Chicken-Fried-Chicken/Detail.aspx http://allrecipes.com/Recipe/Garlic-Chicken-Fried-Chicken/Detail.aspx use that site if those dont work its a perfect site
season with lawry's seasoned salt, pepper, garlic powder, and crushed red peppers. flour the chicken on both sides really good and drop them in a deep fryer. church's and popeye's use deep fryers. that's the only thing you're probably missing. a good deep fryer and good oil. if you can't afford peanut oil then use canola oil. hope this helps.
Well KFC do nice chicken and there is a recipe here: http://www.squidoo.com/chickenrecipe Church's Fried Chicken Recipe: http://www.cdkitchen.com/recipes/recs/458/Churchs_Fried_Chicken14395.shtml Popeye's Fried Chicken Recipe: http://huntsville.about.com/od/main/r/popeyeschicken.htm Hope these help. They have the ingredients and preparation so should help. Hope your chicken turns crispy now!
Take drumsticks, thighs, and breasts, whatever combination, 6 total. Microwave them until they're thoroughly cooked (not crispy, just enough so they're not pink at the center... cut open with a knife to be sure). Take 5 or 6 eggs, break and mix them in a dish (like you were about to scramble them). Add 2 Tbs. of milk but NOT SALT... salt breaks down the enzymes in the eggs if added too early. Take each chicken piece and coat it in the uncooked eggs, then coat each in the following mixture: 1 cup flour, 4 Tbs. salt (mixed ahead of time in bowl). Cook in a frying pan that's already started to heat with butter... turn the pieces of chicken continuously so they don't stick/overcook. Enjoy!
Sub about one third of flour with corn starch. Refrigerate chicken after normal coating for at least half an hour. If you use a paper bag to shake the chicken in the flour mixture just fold the bag to seal it an place it all in refrigerator. This will make it very crispy.
yuck keep away from fried chicken, no good for the cholesterol levels. There are a lot of yummy baked and grilled chicken ideas out there, that are really healthy for you.
Buttermilk soaking helps give flavor and moistness to (especially) white meat of chicken. My hubby uses a cast iron skillet and uses Crisco shortening rather than oil or lard for frying. He puts the lid on and turns the chicken every 5-10 minutes until done. Then he makes a great chicken gravy, YUM!
it's crucial to soak them in buttermilk for at least 12 hours. I like to add just a little bit of ground ginger to my breading. Not so much that they taste gingery, but just enough to give it that kick. Also just some corn starch in your breading.
That's the secret :*) ! I don't do the salt brine but I definitely do the buttermilk first then flour and then repeat it. Season your flour with garlic and pepper. After letting your chicken soak in the buttermilk for at least 15 minutes season it prior to the dredging the first time with some seasoning that you like (season all, lowry's etc...). Then fry as usual. Try this method with cube steak and you'll swear you're eating fried chicken instead of chicken fried steak.
Garlic Chicken Fried Chicken Ingredients- 2 teaspoons garlic powder, or to taste 1 teaspoon ground black pepper 1 teaspoon salt 1 teaspoon paprika 1/2 cup seasoned bread crumbs 1 cup all-purpose flour 1/2 cup milk 1 egg 4 skinless, boneless chicken breast halves - pounded thin 1 cup oil for frying, or as needed Preparation- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg. Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.