Chook Me!

post your favor full and spicy fried chicken recipes?

i need step by step be very detailed

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1. HOT AND SPICY FRIED CHICKEN 1 c. flour 1 1/2 tsp. salt 1 1/2 tsp. black pepper 1 1/2 tsp. cayenne red pepper 1 1/2 tsp. seasoning salt 1 1/2 tsp. garlic salt 1 1/2 tsp. poultry seasoning 1 fryer, cut up Shortening Wash chicken parts and place on paper towel. Melt the desired amount of shortening in a skillet over low heat while mixing the remaining ingredients. Then roll chicken parts in flour mixture. Shake off excess flour and fry slowly until deep golden brown, turning occasionally. Yummy!!!!!!!!!!!!!!!!!
2. wash and season your chicken pieces with seasoned salt, cayenne pepper, garlic powder, and black pepper. roll the seasoned chicken in flour until completely covered and set it on a plate. put the chicken in the fridge for a couple of hours. (after refrigerating the chicken for 2 hours, take it out of the fridge) get a big pot and fill it halfway with cooking oil and heat it up on medium high heat until HOT! slowly and carefully put the chicken pieces in the oil and let the chicken cook for 20-25 minutes until the chicken is a deep brown color and the juices runs clear. carefully remove the chicken from the oil and drain on paper towels. wait 10 minutes before eating.
3. Here's my secret! Don't 'season the flour' (or breadcrumbs or cornflakes), it takes WAY too much spice and herbs and they get lost. Spice the chicken! Here, you can use herbs (which might otherwise burn in the hot oil), and your spices will be lovely and concentrated on the meat! Yum! THEN go ahead and do your breading and frying... You will seal in all of your delicious and expensive spices and the meat will be absolutely eyewateringly delicious! Best wishes!
4. Be sure to purchase Wings, Wing Portions, or Wingettes (These Pieces Fry up the Best) 1. Let Chciken thaw completely by placing in cold water with 1-2 teaspoons of salt. 2. Prepare Your Batter: Take Flour, Seasoned Salt, Salt, Pepper, and Chicken Seasoning and mix all together with a spoon. 3. In a Large Frying Pan heat Cooking or Vegetable Oil on a High Setting: Allow to heat for 5-7 minutes 4. Remove chicken from water and pat dry with a paper towel 5. Place chicken on a large plate and sprinkle meat tenderizer (seasoned or unseasoned) over chicken 6. Place chicken( 4-6 pieces at a time) in flour and mix around with your hands until both sides are completly covered in flour, then place chicken in frying pan. 7. Once chicken is in frying pan, reduce the heat to a medium setting until chicken is almost done then turn heat to a medium high setting in order to get the chicken crispy 8. Chicken will be done once both sides are a golden brown color and you can pierce through the chicken with a fork and see the inside is completely white
5. Southern Fried Chicken 3 eggs 1 cup hot red pepper sauce 2 cups self-rising flour 2 1/2 pound chicken, cut into pieces House Seasoning, recipe follows Oil, for frying, preferably peanut oil Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning - for extra heat, sprinkle cayenne pepper on chicken. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat. House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months.
6. This is great fried chicken with a kick! Ingredients 2 cups buttermilk 1 tablespoon Dijon mustard 1 1/2 teaspoons salt 1 teaspoon cayenne pepper 1/4 cup hot sauce 1 teaspoon fresh-ground pepper 1 3 1/2-pound chicken, cut into 8 pieces 2 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon garlic powder 5 cups vegetable shortening Directions 1. Make the buttermilk marinade: Combine the buttermilk, mustard, 1 teaspoon salt, cayenne, hot sauce, and black pepper in a gallon-size sealable plastic bag or a large bowl with a tight-fitting lid. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight. 2. Coat the chicken: Preheat oven to 150 degrees F. Whisk together flour, baking powder, garlic powder, and remaining salt in a 13- by 9- by 2-inch pan. Add chicken pieces, turn to coat, and let them sit for 10 minutes, turning occasionally to recoat with flour. 3. Fry the chicken: Heat the vegetable shortening in a 10- by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer and, over medium-high heat, bring the shortening to 375 degrees F. Shake excess flour from the chicken and, in batches of four, fry the pieces until they begin to brown -- about 2 minutes on each side. Reduce heat, lower oil temperature to about 325 degrees F, and continue to fry until chicken is cooked through and golden brown -- about 10 minutes on each side. Transfer the chicken pieces to a wire rack set on a baking sheet and keep warm. Repeat, frying remaining chicken pieces. Serve warm or at room temperature
7. GENUINE SOUTHERN FRIED CHICKEN 3 1/2 pounds chicken, cut up 3 teaspoons salt, divided 1/4 cup butter 3/4 cup all-purpose flour 1/2 teaspoon fresh ground pepper vegetable oil Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F. Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.