Chook Me!

Good deep fried chicken recipes?

I have some Italian style bread crumbs and a BUNCH of chicken breasts, I want to deep fry them with a breading, but I don't know any recipes and the ones I looked at don't really seem to go well with BBQ sauce (big time BBQ people, just getting too cold). So, if you have any suggestions for a deep friend chicken that would go great with BBQ sauce let me know. If it's a large complicated recipe please contact me on Yahoo via email or messenger.

Public Comments

1. all you need is is some plain flour, cracked black pepper and some lemon salt or pepper all mixed together in a bowl dip chicken in eggs that have been whisked then coat with the above mixture.... deep fry and that's it
2. I don't have a deep fry recipe, but if you have an indoor electric grill (NOT the George Forman type) slightly bake the breast until almost done, then coat the breasts in the BBQ sauce and then cook them the rest of the way slowly on the grill constantly brushing and turning until the chicken is cooked thoroughly. I usually serve them with garlic mashed potatoes and green beans blanched then sauteed with onion, garlic and dill.
3. I marinate chicken breats in buttermilk before coating them. Dip the chicken in egg and dredge through breader. Breader is made of instant mashed potato flakes, italian bread crumbs, and ranch seasoning.
4. this website has one of the best recipes ever trust me i have tried them they are great.
5. Oven Fried Chicken 1 pound chicken pieces 3 eggs 1 cup all-purpose flour 1 cup Italian seasoned bread crumbs salt and pepper to taste 1 teaspoon paprika 1/2 cup vegetable oil Directions Preheat oven to 375 degrees F (175 degrees C). Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put the bread crumbs in another shallow plate or bowl and beat the eggs in another bowl. Dredge the chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated. Pour the oil into a 9x13 inch baking dish. Add the chicken to the dish and sprinkle with paprika to taste. Bake in the preheated oven for 20 minutes, turn over and bake another 10 minutes. Remove from oven and drain on paper towels. ========================= Beer Battered Fried Chicken 3 cups all-purpose flour 1 1/2 tablespoons garlic salt 1 tablespoon ground black pepper 1 tablespoon paprika 1/2 teaspoon poultry seasoning 1 1/3 cups all-purpose flour 1 teaspoon salt 1/4 teaspoon ground black pepper 2 egg yolks, beaten 1 1/2 cups beer or water 1 quart vegetable oil for frying 3 pounds chicken breasts Directions In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick. Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more. Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
6. Deep-Fried Lemon Chicken 1 Green bell pepper 1 Red bell pepper 1 lb Chicken breast, -boneless -----------------------------------BATTER----------------------------------- 1/2 c Flour 1/4 c Cornstarch 1/4 t Salt 1/2 t Baking powder, -double-acting 1/2 t Vegetable oil -----------------------------------SAUCE----------------------------------- 1 Lemon 3 T Sugar 1/2 c Water 1 t Cornstarch 2 t Water Parsley sprigs Wash and seed the peppers. Cut each one into strips about 2 x 1/4 inches. Cut the boneless chicken breast into strips about 3 x 1/2 inches. Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water and oil. Stir until smooth. Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well. Combine about 1 teaspoon cornstarch and about 2 teaspoon water in a second cup. This mixture will be used later to thicken the lemon sauce. Dip each piece of chicken in the batter and let the excess drip back into the bowl. Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat about 1 quart of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil. Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mixture and stir until thickened. To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the outside of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy. Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. A nice-looking dish for company. The deep-fried chicken pieces can also be served as party snacks instead of junk food.
7. Fried Chicken •1 quart buttermilk, plus 2 cups •Kosher salt •2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce •2 chickens (3 to 4 pounds each), cut up into 8 pieces each •3 cups all-purpose flour •1 tablespoon garlic powder •1 tablespoon onion powder •1 tablespoon sweet paprika •2 teaspoons cayenne pepper •Freshly ground black pepper •Peanut oil , for deep-frying Directions Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.