Chook Me!

Can anyone give me some good recipes for fried chicken?

Public Comments

1. Yah. It's called KFC!
2. If you want the absolute best see link: http://www.elise.com/recipes/archives/002033buttermilk_fried_chicken.php
3. Ryan, start with a cut up chicken which you rinse, dry off and then salt and pepper. Next, beat two eggs with a fork and pour into a pie plate. Put regular flour on another pie plate. Take a 12 inch skillet that has a lid and put about two cups of oil into it and get it medium hot. Dip chicken pieces first into the egg, then into flour. Add to oil. When all pieces are in the oil, let them brown one side one. Then turn them over and brown for two minutes. Reduce heat to medium low and add lid. Turn over every five minutes and check for doneness by sticking a fork into the thickest part of the thigh. If no red juices run out, it is done. Drain on paper towels.
4. Cut the chicken into tender like sizes. In one dish mix 3 eggs with 1/2 cup milk and beat together. In another dish mix 3 cups flour with a teaspoon of salt a teaspoon of pepper and a teaspoon of chicken seasoning-you can make different types of chicken by using different seasonings ( i use chili seasoning sometime, taco seasoning, herb seasoning, teryaki, and so on) First drown in the egg mixture and then lightly dip into flour mixture, dip into egg mixture again and then cover in flour mixture fry in olive oil
5. Chicken Paprikas 1 chicken1 oz margarine 1 onion 1 tablespoon paprika Cornstarch sour cream Maggi salt tabasco sauce Cut chicken into big pieces. Salt. Then fry in margarine with finely cut onion until both onions and chicken turn light brown. Add some water and 1 teaspoon of paprika mix well and let simmer for 10 minutes. Remove all the pieces of chicken into a bowl. Now add sour cream and 2 teaspoons of cornstarch to the sauce. Stir until smooth then let come to a boil. Add 5 drops of Tabasco sauce and add salt and Maggi to your taste. If necessary add more paprika at this point. Strain the sauce and pour over the chicken pieces. Place into oven and bake 20 to 30 minutes at 300 degrees. Can be served with rice, spaetzle or noodles and a salad.
6. This is like KFC crispy--take ur chicken and wash it well, take a couple of eggs and beat them up in a bowl-then take some cornflakes and crushed finely--dip the chicken in the egg batter and roll in the crushed flakes and pour about an inch of oil in frying pan and cook on medium turning when done on one side .Cover the frying pan w/lid to keep grease splatter down also season well w/salt-pepper and Old Bay spices
7. I do this by eye so I can't give exact measurments.... clean your chicken pieces in cold water, trim off excess fat, whisk together a few eggs and milk in bowl. On a plate mix flour,salt pepper,& paprika. dip chicken in egg wash, coat well in flour. Have skillet ready with oil and melt in some butter for flavor. Add chicken, sprinkle with sesame seeds, brown one side & turn. Add 1/2 cup water, cover, lower heat a little and cook about 30 minutes.
8. FRIED CHICKEN 1 (3 to 4 pound) chicken, cut up into 10 pieces Kosher salt 3 cups all-purpose flour 2 tablespoons garlic powder 2 tablespoons onion powder 2 tablespoons sweet paprika 2 teaspoons cayenne Freshly ground black pepper 2 cups buttermilk 2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce Peanut oil, for frying Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
9. The key to a crisp chicken is to double dip it. Put 2 cups flour, 2 tablespoons seasoning salt, 1 tablespoon pepper in a gallon zip lock baggie, mix well. In bowl mix 2 cups hot water and 2 chicken bouillon cubes until dissolved, add 2 beat up eggs. Dip chicken pieces in to flour, then into water mixture. then repeat. fry in very hot oil but be careful cause it will pop
10. Perfect Southern Fried Chicken 1 whole chicken, cut into 10 pieces (2 legs, 2 thighs, 2 wings, 4 breast) 4 cups water 3 teaspoons salt 1 cup buttermilk 2 eggs 1 tablespoon Season-All salt 1 cup flour 2 tablespoons cornmeal 2 teaspoons dried oregano 2 teaspoons Season-All salt vegetable oil or shortening (for frying) *you can add a little dash of hot sause to the buttermilk to give it a kick* Soak chicken in water and salt at least 2 hours in the refrigerator. Mix buttermilk, eggs and Season All and dip chicken pieces in this mixture. Combine 1 cup flour, 2 tbsp corn meal, 2 tsp dried oregano, and 2 tsp Season All in a bag. Drop two pieces of dipped chicken in the bag at one time. Shake to coat. Place on wire rack to rest. (I place wax paper under the rack to catch any flour that falls off.) Heat a shallow layer of oil or shortening to 360 F in a jumbo chicken skillet (cast iron is great for this job) or an electric skillet. Place the chicken in the pan, trying not to crowd the pieces. Cover for the first five minutes. Check the chicken. When golden brown, turn. Cover for the next five minutes. Remove cover and cook uncovered, turning occasionally, as needed for a total of an additional 20 minutes or until cooked through Watch carefully, and don't allow it to get too dark. If it's frying too fast, reduce heat slightly. NOTE- the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.
11. There are a few simple tricks to producing great fried ckicken. First get a good chicken, it doesn't have to be free range but something with taste (I use Fulton Farms). Cut it in 8 pieces. Step one; (trick one) marinate the chicken in a plastic bag with buttermilk, salt, pepper, and as much nutmeg as you used pepper (I use 1 tsp.). If you want a little kick add a few shots of Tabasco. Let this sit 4 hours or over night in the fridge. Step two; Drain the chicken and discard the marinade. In a paper bag prepare 2 cups of all purpose flour, 2 tsp salt, 1 tsp. black pepper, and 1/2 tsp nutmeg. Add the chicken, seal the bag and shake to coat well. You can also just roll the chicken in the flour but the bag produces a more even coating. Step three; (trick two) Shake off any extra flour and place the chicken pieces on a wire rack and let them dry at room temperature from 30 minutes to one hour. This reduces the moisture in the coating and raises the starting temperature of the chicken. Pick a high sided pot like a 5 quart stockpot and fill it just under half way with new vegtable oil like canola or grape seed. Using a candy thermometer bring the oil up to 375F and gently drop the chicken in starting with the thighs and legs. turn up the heat and try to maintain the temperature at 350F. If you have an electric stove you may want to fry the ckicken in two batches so the oil temperature stays high enough. Turn the chicken when one side is golden and cook until it is medium brown. It should be done but I check with a baby dial thermometer after I pull it out to be sure it has reached between 150 and 155F (it will continue cooking and the internal temp will increase about 10 degrees). If you have a home fryer do cook the chicken in two batches for the same reason. If you need to do more than a single chicken get a larger pot (wider not deeper) but your stove's ability to keep the heat up will limit how far you can go and you can always do the batch thing. DO NOT fill the pot more than half way with oil or you are risking and overflow which WILL cause a fire!
12. Try this one: Take a whole chicken - defrosted, or, better right from the store. Cut it across in 2 pieces so you get two half chicken. Now you need a salt, pepper and minced garlic. Rab each half of the chicken with salt, then with pepper and ,finally, with a minced garlic. Take a skillet. Put it on the stove. NOT IN the stove. Make it hot. Take 1-1,5 table spoon of butter. Let it melted on the skillet .Put 1/2 of the prepared chicken on the skillet skin up. Cover it with a plate and put a weight (about 3-4 pounds) on the top of the plate. Be sure it secure from sliding or falling down. Reduce hit ! Make it at middle hit or less. In 15 min. turn chicken on the other side (skin down) and cook another 15 min under the same pressure of weight. Now you can enjoy it. Or start cooking another half.
13. MUSTARD FRIED CHICKEN Mix mustard with the egg, makes chicken crispy and you can slow fry longer to insure it is done. Season flour to your liking, dip in mustard egg mix then flour then fry till done. (Cajun recipes dont measure)
14. Southern Fried Chicken 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.
15. Run Cheez It Crackers through processor or chopper. Cheddar is my favorite but try other flavors, Roll chicken in melted butter then crumbs. Place on baking sheet 350 45 min or so.
16. One of my best hints is I buy packets of Hidden Valley Ranch(dry-the kind you're supposed to make yourself). Before I flour my fried chicken I roll it in the ranch, then fry as normal. usually there is a little of the ranch left and I add it to my mashed potatoes. There's never leftovers when I fry chicken!! Also great to use with chicken tenders.