Chook Me!

Any good fried chicken recipes?

I would like to know some great ways to cook fried chicken in a deep fryer.

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1. Fried Chicken Recipe courtesy Alton Brown Show: Good EatsEpisode: Fry Hard 2: The Chicken (Fried) * RECIPE * COMMENTS & REVIEWS(283) * Cook Time 20 min * Level -- * Yield 3 to 4 servings Close Times: Prep 20 min Inactive Prep -- Cook 20 min Total: 40 min Recipe Tools: * Print Recipe * Get Card * Save Recipe x Select a Card Size * CARD3x5 card * CARD4x6 card x Add To My Recipe Box Add To Or Create New Folder Please limit to 20 characters Adding Recipe Adding Recipe Add Or Do Not Add Success This recipe was added to your Folder_Name folder. Do not show this message again Close x Add To My Recipe Box Please sign in to add this recipe to your Recipe Box. Sign In or Create your Recipe Box Ingredients * 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 Directions 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.
2. Marinate chicken pieces in buttermilk, some Cayenne pepper (hot) or paprika, garlic powder, salt and pepper...the cover with Japanese Panko bread crumbs or a flour/corn meal breading. Fry in hot oil or deep fry.
3. you can use any recipe for chicken in your deep fryer. I can tell when mine is done by simply looking for a deep golden color. Ive never had a problem doing it this way. Here is a good recipe for you to try. You won't believe how juicy the buttermilk bath makes fried chicken http://www.foodnetwork.com/recipes/tanya-holland/buttermilk-fried-chicken-recipe/index.html