Chook Me!

What are your best recipes for fried chicken?

fried chicken and mashed potatoes what's your fave. recipe???

Public Comments

1. spicy fried chicken, waffles and maple syrup!
2. I don't do fried chicken, I either grill it in the oven, bake or casserole. I think this is as good as KFC and healthier. Chicken Drums:- Crispy^ 8 chicken drumsticks, skinned 1/4 cup grated parmesan cheese 1/4 teaspoon garlic powder 1/3 cup skim milk 1 1/2 cup dry whole wheat breadcrumbs 2 tablespoons minced fresh parsley 1/8 teaspoon pepper Directions: Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with cooking spray. Bake at 350degrees for 1 hour or until tender. Chetak.
3. this is the best i have ever tasted, hope you enjoy it. Ingredients 1/2 cup kosher salt (do not use table salt for brining) 2 quarts cold water 1 three-pound chicken, cut into 8 pieces 1 quart buttermilk 1 pound lard 1/2 cup (1 stick) unsalted butter 1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips 1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Procedures 1. To make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours. 2. Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk. 3. Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat. 4. Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour. 5. Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve. Fried chicken is delicious eaten hot, warm, at room temperature or cold.
4. Best recipe for fried chicken is in James Beard's cookbook American Cooking, its probably the best recipe you will ever find. http://www.whats4eats.com/poultry/southern-fried-chicken-recipe
5. KFC ORIGINAL RECIPE 2 fryer chickens cut up into 8 pieces and marinated 6 cups Crisco Shortening 1 eggs well beaten 2 cups Milk 2 cups Flour Page 6 2 teaspoons ground pepper 3 tablespoons salt 1 teaspoon MSG 1/8 teaspoon Garlic Powder 1 dash paprika Place shortening into the pressure cooker and heat over medium heat to the shortening reaches 400°F. In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining six dry ingredients. Dip each piece of chicken into the milk until fully moistened. Roll the moistened chicken in the flour mixture until well coated. In groups of four or five, drop the covered chicken pieces into the shortening and lock the lid. When pressure builds up cook for 10 minutes. _________________________ Loaded Mashed Potatoes 8-10 red potatoes with skin on 1 small container sour cream 1 1/2cup milk 3 tbs butter 1 pkg shredded cheddar 1 bunch green onions chopped 1 container real bacon bits Boil potatoes until tender...mash with milk,butter, sour cream and cheese...once mashed to your prefered consistancy add some green onions and bacon bits. put in baking dish and sprinkle remainder of cheese, green onions and bacon bits on top and bake at 350 for 15-20 minutes ________________________ Creamiest Garlicky Mashed Potatoes 3 lbs Russet potatoes, cubed 8 oz (1 pkg) Cream Cheese, softened to room temperature Splash of Milk 2 cloves roasted garlic Salt & Pepper to taste. Cover potatoes w/ just enough water to cover, bring to boil, reduce to a simmer - let simmer until fork tender. Drain. Add milk, softened cream cheese, crushed/roasted garlic. Mash w/ potato masher until desired texture, Salt & Pepper to taste _________________________________ easy way? potatoes cream cheese sour cream butter herbs Cheese Chop the potatoes and put them in a pot on the stove. Make sure you boil the water first. Put 2 spoonfuls of cream cheese and sour cream in. Add the butter,cheese, and herbs. And then.....mash is all up. .......YUM!!!
6. 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.
7. For any chicken recipes, I go to http://www.easychickenrecipes.net