How do I make great fried chicken?

Question

Please include all instruction from begining to end. Thanks :)

Answer 1

first off, i would use boneless chicken. it's so much easier to cook and you don't have to worry so much about doneness.

okay, great southern fried chicken starts the day before the meal.

place your raw chicken pieces in a bowl and cover with buttermilk. cover the bowl and leave overnight in the refrigerator. the buttermilk soaks into the chicken, giving it a wonderful flavor and very tender texture.

once you're ready to fry, get a large skillet with sides at least 1'' deep. fill about half way with vegetable oil (olive oil does not go well with buttermilk) and put on medium heat.

now take some flour and mix in salt, pepper, season-it-all, and fajita seasoning to taste. the flour should smell as though it seasoned and you should be able to see flecks of seasoning in the flour.

check the oil to make sure it's hot by dropping a tiny bit of water into the pan. if it sizzles and bubbles, it's ready.

now take out the chicken and take one piece at at time out of the buttermilk, shaking to get off the excess. you might even lightly scrape down the sides of the chicken with your hand, just to make sure there is not a lot of extra buttermilk on the chicken.

put the chicken into the flour mixture, dredging on both sides.
*stretch the chicken piece and get all the little cracks with the flour mixture.* this is very important for an even batter that sticks to the chicken through cooking!

now drop into the hot pan and let fry on one side. flip once the batter is nice and golden brown. once all sides are brown, pick the largest piece out of the pan and pierce with a knife to the middle - if the juices run clear, it is ready. if they run pink, it's not quite done - put it back into the pan with the lightest side down.

you can also make a delicious gravy from the pan drippings to go with this ... email me if you want that recipe.

Answer 2

I'm southern so I'll let ya know. I like chicken tenderloins the best. Small, tender and easier to cook. I take them out of the pack and soak them in a buttermilk, hot sauce mixture. Enough buttermilk to cover them in a bowl and about 1/4 cup of hot sauce. Texas Pete is fine, but I like Chalula. Soak for about 2-4 hours and dredge in flour. Fry in a pan Medium high heat, in Crisco oil. Olive is okay but vegetable is better. After you place in the pan salt and pepper to taste. Fry until golden brown and place on paper towels. If you have more questions, e-mail me.

Answer 3

soak the chicken in buttermilk (enough to cover it) in the fridge 3 hours or overnight).. Take soaked chicken and roll in flour seasoned with poultry seasoning, salt & pepper. Heat vegetable oil in large skillet, and place in coated chicken , becareful it's not too hot or it will burn. turn every ten minutes until the juices run clear when stabbed with a fork. Drain on paper towels when done. This is the simplest recipe for chicken that I know of.. and it's always great

Answer 4

get some chix and soak in buttermilk that has a bunch of hot sauce mixed in for a couple of hours then get some Crisco or peanut oil and heat in a cast iron skillet. take the chix out of buttermilk mixture and dredge in Self rising flour that you have seasoned with salt pepper paprika and Cayenne and put in hot oil cook until the juices run clear when poked with a fork let drain on paper towels.

Answer 5

First, make sure your chicken is dry. Use kitchen paper it's made for that.
Next use ONLY good quality olive oil. Yes it's expensive but it is WELL worth it.
Use a bit of salt in the hot oil and fry.
Simple and amazingly good.
Enjoy.

Answer 6

Check out FoodNetwork.com - they have great recipe collections. They have many different kinds of fried chicken - from Southern to Tradition, depending on your preference.

Answer 7

Try Schezwan.