What is the best recipe for fried chicken?

Answer 1

Garlic Chicken Fried Chicken

This is actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!

INGREDIENTS:
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed

DIRECTIONS:
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

Answer 2

Try this. It's not the typical fried chicken recipe.


Fried Chicken Wings

You will need 2 pounds of chicken wings.

Marinate in the following ingredients overnight and deep-fry.

8 T cornstarch
4 T flour
2 T sugar
1 t salt
5 t soy sauce
2 cloves garlic, minced
2 eggs
2 stalks green onion, chopped
1 T sesame seeds

Answer 3

First, you got to know it takes practice to make really good fried chicken. Some people think it is easy, but its not. This is the recipe I gave the kids to start. Go to grocery store. Purchase olive oil, boneless breast strips and my favorite prepared seasoned flour, House Autry chicken breader. Wash hands. Clean kitchen before you begin. OK. Heat oil in pan, about 3/4 inch on medium high heat. Rinse off chicken under lukewarm water. place on paper towel to draw off water. Dredge in the seasoned flour that is on another paper towel. Carefully lay floured chicken in the hot oil. cook each side for 7 minutes, or until golden brown (it will not take long). Drain on paper towel. Clean up kitchen as you go. This recipe works best for me because there is no blood in this, just clean meat. Remember that fully thawed strips work best. Now if my 13 year old can do it like a pro, you can, too. Best wishes. Oh, and dont tell anybody about how doing breast strips was so easy...act like "yeah you know what time it is, time for me to put it on you." Serve it with strong attitude. Keep our secret!

Answer 4

This is the GREATEST fried chicken recipe I've ever tasted! It is definately worth the effort.

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Answer 5

1 (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
Peanut oil, for frying

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.




This is sooooooooooooooooooooo GOOD !!!

Answer 6

Oven-Fried Crunchy Parmesan Chicken

Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 5 servings

1/3 cup flour
1 tsp. salt
Dash of pepper
1 broiler-fryer chicken (3 lb.), cut up
1 egg, lightly beaten
2 Tbsp. water
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup crushed POST TOASTIES Corn Flakes
2 Tbsp. butter or margarine, melted

PREHEAT oven to 375°F. Mix flour and seasonings in shallow dish. Add chicken; toss to coat. Beat egg and water in separate shallow dish. Mix cheese and corn flakes in third shallow dish.
DIP chicken in egg mixture, then in cheese mixture, turning over to evenly coat both sides. Place in 13x9-inch baking dish; drizzle with butter.
BAKE 1 hour or until chicken is cooked through (180°F).

Round Out The Meal:

Serve this tasty chicken with mashed potatoes and a hot steamed vegetable.

Food Facts:

When purchasing fresh chicken, look for a creamy white to deep yellow skin color. Avoid chicken that looks gray or pasty white.



NUTRITION INFORMATION

Nutrition (per serving)
Calories 380
Total fat 22g
Saturated fat 8g
Cholesterol 155mg
Sodium 740mg
Carbohydrate 9g
Dietary fiber 0g
Sugars 0g
Protein 34g
Vitamin A 10%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 15%DV

Answer 7

Flour ,Season salt,garlic,pepper,and mustard use those four seasonings mixed them together put the seasoned chicken in the flour and then fry it. bon appetit

Answer 8

Ask the Colonel. No seriously that is usually a closely guarded family secret, Sorry I can't give you mine, my grandma would kill me :)

Answer 9

cut the head off and cook the body

Answer 10

why dont u try grilled instead of frying..