Chook Me!

Would anyone like to share their best fried chicken recipe? I know?

it sounds simple, but it never seems like I season it good enough. Thanks!

Public Comments

1. i dont know it well but heres sumtin use more seasoning!
2. KFC
3. go to www.foodnetwork.com type in fried chicken recipes and you'll get a bunch of them
4. Okeyhomey fried chicken- Salt, Pepper, Paprika (doesn't have flavor, just has color) And flour. Maybe you just need more salt, babe.
5. ********FRIED CHICKEN 2 eggs, beaten 1 1/2 cups milk 1 cup flour 3/4 cup fine bread crumbs 1 tsp. Knorr chicken bouillon 1/2 tsp. salt 1/2 tsp. garlic powder (not salt) 1/4 tsp. onion powder (not salt) 1/2 tsp. paprika 1/3 tsp. Bell Seasoning 1 tbsp. freshly chopped parsley 2 large cloves garlic, minced 1/2 tsp. soy sauce 2 tsp. black pepper 1 tbsp. Wondra flour 1/2 tsp. Monosodium Glutamate (optional) additional flour for separate pre-coating 5-6 cups Crisco cooking oil 1 frying chicken, cut in pieces Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead. Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees. In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well. In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork. Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings. Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture. Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first). Pressure Fryer: If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!). Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would. Regular Deep Frying: Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels. TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!
6. i make mine so many diffrent ways depending on if i want hot or mild, if you want lots of flavor and easy, use this product lots of flavor, brand> house autry, chicken breader you find this where the flour is sold in your food store.. one rule to follow when breading chicken is to put into plastic zip lock shake well in batter (dry) you can dredge chicken in butter milk first it makes chicken so tender and juicey, but you dont have to .remember this after shaking the chicken in bag, best results for extra crispiness is let the chicken set in batter for at least no less then 30 minutes at room temprature this makes chicken sweat and makes juices for batter to be extra cripy the batter becomes sticky making more crispy. my recipe 1 1/2 cups flour self rising or not either is fine 4 tbsp seasoning salt 4tblsp black pepper or ground fresh pepper 4tbsp salt kosher or sea salt 2tbsp garlic powder 1/2 tsp cheyenne pepper or hotter 2tbsp 1 tbsp peperika 2 tbps onion powder 4tbsp soul food seasoning you can buy at dollar general stores and its awsome make sure oil is hot bout 325 degrees on about medium high heat remember not to put to many peices of chicken at the same time.let heat catch back up after placing first peice in oil.repeat until all in oil. cook about6 minutes on one side then turn make sure not to poke with fork use tongs. poking it lets the juices out and makes it dry. cook about 20 minutes full cooking time then place on platter with paper towel as soom as you remove chicken form oil sprinkle a little more soul food seasoning on chicken then eat it up good stuff.
7. here is a great recipe 1 broiler/fryer chicken, cut into 8 pieces 2 cups low fat buttermilk 2 tablespoons kosher salt 2 tablespoons Hungarian paprika 2 teaspoons garlic powder 1 teaspoon cayenne pepper Flour, for dredging Vegetable shortening, for frying Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess. Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.) Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
8. Fried chicken...ok...well first I beat about 4 to 5 eggs...add about 1/2 bottle of hot sauce.( I use Franks)...marinate about 2 hrs...or more..I'd stop at 6......1 1/2 cup flour...salt...i use kosher...more than you would think...it's for alot of chicken...and a key component in the seasoning....fresh ground pepper....garlic powder...paprika... dredge chicken in flour mixture....oil at 360....fry about 12-15 minute...longer for dark meat...drain and eat....great with a slaw...mashed spuds...french fries...enjoy!