Chook Me!

What is your favorite fried chicken recipe?

I like my chicken juicy on the inside and crispy on the outside. Do you soak your chicken in salt water or buttermilk for a couple of hours before frying? I have done it both ways and it really seems to make the chicken juicer on the inside.I have trouble getting a really crispy crust. Can anyone help me solve this problem?Thanks

Public Comments

1. I just dry the skin and put salt on the outside then cook it long and just hot enough to brown the outside so that the meat is still succulent and the outside crispy
2. Roasted chicken (onion,lemon, orange slices, herbs inside) Yum!
3. mcdonalds has what you are looking for... number 10
4. i like my k.f.c.
5. TO get it crispy you must have the right temperature and you must fry only a few pieces at a time. And a deep fryer really helps. My MOm swears by a dash of baking soda in the batter.
6. I like my chicken pretty much like you, juicy on the inside and crispy on the outside. And if it's really good I like to tear the fried chicken apart, put it on bread, and make a chicken sandwich. Yummy! ^_^
7. Buttermilk Fried Chicken 1 quart buttermilk 1 (2- to 2 1/2-pound) broiler-fryer, cut up 1 teaspoon salt 1 teaspoon pepper 1 cup all-purpose flour 2 cups vegetable oil 1/4 cup bacon drippings Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken. Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time. Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels. Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed. Yield: Makes 4 servings --Southern Living
8. This is my favorite because I like things a little on the spicy side, not too spicy though. If you want to make really good fried chicken like the restaurants you have to use self rising flour. It makes all the difference in the coating. Cajun Fried Chicken or Pork 4-5 boneless chicken breasts, boneless pork chops 1 cup of self-rising flour, unsifted 1 tsp garlic salt 1 tsp cayenne pepper 1tbs Dijon mustard 1/3 cup Tabasco ¼ cup water 1 – 1 ½ cups oil, for frying Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently. Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy. Heat vegetable oil in large skillet on medium high heat. Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done. Serving Suggestions: Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.
9. KFC