Chook Me!

How Can I get Fried chicken to be crispy like KFC and Popeyes?

Public Comments

1. cover it in milk, coat thouroghly with flour, fry in a skillet with enough Crisco to come half way up the chicken breast,
2. deep fry it dip it in corn meal breading then milk and egg then dip in the breading again fry @425 for about 10 min enjoy
3. deep fry it...batter it and then deep fry it
4. the trick is to dredge your ice cold chicken in seasoned flower then egg wash then a mixture of flower spices and crushed corn flakes. Fry at 325 in a deep fryer or deep skillet yummmm
5. deep fry it in a pressure cooker thats what they do.
6. I don't know but I wish I did..LoL
7. first, you must double dip your chicken. fix a milk and egg dip (one cup of milk, one egg, beat together) and dip the flouered chicken into it, then reflour. Next, make sure you have enough hot oil to cover the chicken. Heat your oil to about 350 degrees and carefully drop you chicken in. leave it in untill it floats. then, use a slotted spoon, or thongs to remove the cooked chicken, Let cool for a few minuets, and you should find the chicken is as Crispy as Churches. If you want spicy or flavor, add seasonings to the flour before the dip.
8. I marinate mine in buttermilk. Make sure you use only vegetable or peanut oil. Not shortening. And make sure your oil is 350 degrees before you start frying chicken. I put about 3 cups of flour and about a 1/4 cup of Tony Cachere's seasoning in a big ziploc bag. I coat chicken well and carefully drop into hot oil using long tongs. Cook for approx 15 minutes. Your chicken will float. And it will be crispy. You can find Tony Cachere's at Walmart supercenter with grocery. My chicken is always a hit.
9. I've found that not submerging it helps a great deal. only have the oil half way up the chicken. also the batter. I like to use eggs mixed with milk for my wet, seasoned flour, and crushed corn flakes as my dry
10. KFC Original Fried Chicken 1 frying chicken, cut into frying pieces 1 1/2 cups flour 1 Pkg. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!) 1 Envelope Lipton (or other brand) Tomato cup of Soup 2 eggs, well beaten 2/3 cup milk Vegetable oil to cover bottom of your skillet; about 1/2 inch deep. Combine eggs and milk. Set aside. Combine flour with the Italian dressing and soup mix. Dip chicken pieces in milk-egg mixture and roll them in the flour-seasoning mixture. Repeat procedure. Fry pieces over medium heat for 25 to 30 minutes, turning often. Remove from fire. Drain and serve. **************************************************************** Popeye's Fried Chicken 3 cup Self-rising flour 1 cup Cornstarch 3 Tbsp Seasoned salt 2 Tbsp Paprika 1 tsp Baking soda 1 pkg Italian Salad Dressing Mix Powder 1 pkg Onion Soup Mix -- (1 1/2 Ounces) 1 pkg Spaghetti sauce mix -- (1/2 Ounce) 3 Tbsp Sugar 3 cup Corn flakes -- crushed 2 Eggs -- well beaten 1/4 cup Cold water 4 lb Chicken -- cut up Combine first 9 ingredients in large bowl. Put the corn flakes into another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a 9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4 minutes on medium high. Turn and brown other side of each piece. Don't crowd pieces during frying. Place in prepared pan in single layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side loose for steam to escape. Bake at 350~ for 35-40 minutes removing foil then to test tenderness of chicken. Allow to bake uncovered 5 minutes longer to crisp the coating. Serves 4. Leftovers refrigerate well up to 4 days. Do not freeze these leftovers. Leftover coating mix (1st 9 ingredients) can be stored at room temp in covered container up to 2 months. ************************************************************** Planet Hollywood Cap'n Crunch Chicken Chicken Crunch: 2 cup Cap'n Crunch cereal 6 eggs 2 cup corn flakes 1 cup milk 2 1/2 cup all-purpose flour 25 to 30 chicken tenders 3 Tbsp granulated onion Vegetable oil for deep frying 3 Tbsp granulated garlic Creole mustard sauce, recipe follows 1 Tbsp pepper In food processor, grind cereals until crumbly but some 1/8-inch chunks are still visible. Spread in a shallow pan. In a bowl, combine flour, onion, garlic and pepper. In a separate bowl, combine the eggs and milk. Dredge chicken in seasoned flour. Dip in egg mixture, coating evenly. Dredge in cereal mixture, coating well. Arrange on wax paper. Preheat oil in deep fryer to 325 degrees. Deep fry chicken in batches for 3 1/2 minutes or until golden brown. Drain. Makes 4 servings. Creole Mustard Sauce 1/4 cup sliced green onions 2 Tbsp horseradish 2 Tbsp chopped garlic 1 Tbsp red wine vinegar 2 Tbsp chopped onion 1 Tbsp water 2 Tbsp chopped celery 2 tsp. cider vinegar 2 Tbsp chopped green pepper 1 tsp. Worcestershire sauce 1 cup mayonnaise 1 tsp. Tabasco sauce 1/4 cup hot mustard Salt and cayenne pepper to taste 2 Tbsp yellow mustard Combine all ingredients and mix well. Serve on the side with chicken. Makes about 2 cups.