Chook Me! - What are good fried chicken recipes?

What are good fried chicken recipes?

I love fried chicken its my fav food. gimme some good recipes guys. Thanks :D

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fried chicken Ingredients 1 (3 pound) whole chicken, cut into pieces 1 cup all-purpose flour salt to taste ground black pepper to taste 1 teaspoon paprika 1 quart vegetable oil for frying Directions 1.Season chicken pieces with salt, pepper, and paprika. Roll in flour. 2.Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels. Footnotes
Grandma's Fried Chicken This is your basic, delicious fried chicken. * 3 pounds Frying chicken pieces * 1-1/2 to 2 cups Crisco© (or other vegetable shortening) * 1 cup all-purpose flour * 1 teaspoon salt (or to taste) * 1/2 teaspoon freshly ground black pepper (or to taste) Wash chicken pieces in cool water and drain (don't dry or flour mixture won't adhere). Melt shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour, salt and pepper. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper. (Note: If desired, chicken pieces can be coated a second time in the flour mixture before frying.) When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side. Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes. Remove the chicken pieces, and drain on paper towels. Buttermilk Fried Chicken A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations. * 3 pounds frying chicken pieces * 2 cups buttermilk * 1-1/2 teaspoons salt (or to taste) * 1/2 teaspoon freshly ground black pepper (or to taste) * 1-1/2 to 2 cups Crisco (or other vegetable shortening) * 1 cup all-purpose flour At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate. Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper. When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden. Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes. Remove chicken pieces, and drain on paper towels. Variations: Add 1 teaspoon tabasco or your favorite hot sauce to the buttermilk marinade; OR 1 or 2 pickled jalapeños with a few tablespoons of their juice. Crispy Fried Chicken If you like your fried chicken with a crust you can get your teeth into, this is for you. And to spice it up, go for the cayenne pepper. (Note the use of a little more melted shortening -- a depth of about 1 inch.) * 3 pounds frying chicken pieces * 2 to 2-1/2 cups Crisco (or other vegetable shortening) * 1 teaspoon salt (or to taste) * 1/8 teaspoon freshly ground black pepper (or to taste) * 1/2 to 1 teaspoon cayenne pepper (optional) * 2 cups all-purpose flour * 1 egg, lightly beaten * 1/2 cup milk Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the egg and milk in a separate dish. Set aside. Rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated. Add to skillet and cook using either frying method. Spicy Fried Chicken The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. Note that the cayenne pepper is omitted. You can experiment to create your own favorite spice blend. * 3 pounds frying chicken pieces * 2 to 2-1/2 cups Crisco (or other vegetable shortening) * 1 teaspoon salt (or to taste) * 1 teaspoon freshly ground black pepper * 1/4 teaspoon white pepper * 1 teaspoon sweet paprika * 1/2 teaspoon poultry seasoning * 1/4 teaspoon garlic powder * 2 cups all-purpose flour * 1 egg, lightly beaten * 1/2 cup milk Prepare and fry chicken as for Crispy Fried Chicken. YI+++++++++++++++++++++++++++++++
I looked up and tried dozens of fried chicken recipes to see which produced the best result. Here's what I found. The most important step, by far, is to soak the chicken in a brine solution for at least an hour. This is the secret for the most moist, tender, and flavorful result. The salt and sugar change the protein in the meat to hold onto water through the cooking process. Skipping the brining completely changes the result. This is the secret of most chicken sold in restaurants. The salt doesn't make the meat taste particularly salty, because of the balance of the solution. The sugar also doesn't make the meat taste noticebly sweet. The purpose is a chemical reaction with the protein that binds it to water. The following brine is easy to remember. 1/2 gallon water, 1/2 cup tablesalt, 1/2 cup sugar, 1-2 hour soak time. Be sure the chicken is fully contacting the brine. I use a gallon size ziplock type freezer bag and I shake it a couple times during the soak. You don't need a lot of fancy ingredients for the batter. Flour, salt, pepper, and egg are all that's needed. The only special ingredient that I've found that makes a big difference is Accent MSG. There's a lot of wrong misinformation about MSG, but it's usually no a problem for people who are not sensitive to it. This was the key ingredient that gave the crust the flavor of KFC original recipe. Skip it if you want, of course, but I haven't found anything else that comes close as a substitute. But how you apply these ingredients is very important. The chicken must be dry. First you have a dip in plain flour and shake off any excess. This is to lightly coat the chicken in starch. The next step is to dip the chicken in egg. This is the glue that binds to the starch on the chicken. Then dip in the dried coating mix, which is the thick starch that becomes the crust with the egg. The best frying process is pressure deep frying, which is what KFC does, but this is rather difficult to do safely, and they have specially made fryers that cost thousands of dollars. The Colonel Sanders originally started with large pressure cooker, and I've seen pictures of them. So if you really want the best result, this is the way to do it. I wouldn't really recommend it though because it could be very dangerous if you don't know what you're doing. The second best is to use a large deep cast iron fryer with lid. You put the pieces in oil at 375deg. long enough to lightly brown, taking care not to put in too many pieces that drop the frying temp, leaving plenty of space between pieces for hot oil to flow. Do this in batches. The purpose of this step is to set the crust and brown it, but the chicken meat will not be cooked through. The second step is to turn down the heat to low, put the chicken back in with the lid on for 20 minutes. The chicken can be more tighty packed. You can open the lid to adjust the pieces half way through, but other than that, resist opening the lid so that the chick will fully cook.
There are a lot of recipes out there...but fried chicken is pretty basic...I have been making it since I was in my teens.... I learned from my mother..............And haven't found a better way..... Take chicken pieces of your choice.... Put 2 cups of flour in a flat dish and add seasonings...again your choice..I use salt & pepper a little garlic and onion powder... and some lemon pepper...and mix... I rinse the chicken and dredge through the flour and in a cast iron skillet with some Crisco melted I put the chicken pieces...Only one thing I can pass on is that do not crowd the pan...cook in batches... That's it...Oh sometimes I let it cook for about 30 minutes and then put in a 250 degree oven to finish...Then I make gravy out of the drippings... Happy Cooking !!!
Crunchy Cornflake Chicken Serves 4 - 6 Coated with a homemade "shake & bake" mix made from cornflakes & seasonings, this oven-baked chicken tastes as good as fried chicken (without the fat). Our kid testers liked crushing the cornflakes & shaking the chicken pieces to coat them with topping. 3 cups cornflakes 3 tablespoons all-purpose flour 1 teaspoon paprika 1/2 teaspoon onion powder 1/4 teaspoon ground sage Salt & pepper 1/2 cup milk 2 1/2 pounds bone-in chicken parts (breasts, wings, drumsticks, thighs) Heat the oven to 375º. To make the coating, pour the cornflakes into a sealable gallon-size plastic bag & use a rolling pin (or your palms) to crush the cereal. Open the bag & add the flour, paprika, onion powder, & sage. Shake salt & pepper (about 1/8 to 1/4 teaspoon of each, depending on your family's taste) into the bag, reseal, & shake until well combined. Pour the milk into a shallow bowl. Rinse the chicken pieces. Dip one piece in the milk, drop it in the bag of cornflake mix, & shake until the chicken is thoroughly coated. Place the chicken skin-side up in an ungreased baking pan. Repeat until all the pieces are coated. Discard any leftover coating, & wash your hands thoroughly after handling the raw chicken. Bake for 50 minutes or until done. (Meanwhile, prepare the potatoes, carrots, & biscuits.) Be sure to check the chicken for doneness (see our tip, above). ============================== Fried Chicken Yields: 4 Servings For this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, & the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken. Ideal frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds. When you have the right temperature, add the pieces slowly, one by one, & do not crowd them. Be patient & do two or more batches, if you must. 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks & thighs), trimmed of excess fat. And 1 tablespoon curry powder 1/2 teaspoon ground allspice Or Fine Herb Mixture: 1 teaspoons chopped tarragon 1 teaspoons chopped chervil 1 teaspoons chopped chives 1 teaspoons chopped parsley (or any combination of the above, plus whatever else you fancy) Plus 1 - 2 cloves garlic, minced 1 teaspoons cayenne pepper (more or less to taste) 1 egg 1 cup flour Salt & pepper to taste Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard & butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest. Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally). In a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg & 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients & chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery & not too wet - it has to adhere to the chicken). Add enough fat (oil) to your skillet to come to a depth of about 1/2 inch & turn heat to medium. If you are using butter, skim any foam as it rises to the surface. When oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) & cook for 7 minutes. Uncover skillet, turn chicken & continue to cook, uncovered, for another 7 minutes. Turn chicken again & cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown. Remove chicken from skillet & drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold. Based on Kentucky Fried Chicken Peace.