I need a good quick fried chicken recipe any ideas??

Answer 1

Southern Fried Chicken (a Lot Like KFC Original)
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Chrispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much.
2 lbs cut-up chickens
Sauce mixture
3 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce--Tabasco might be hotter)
Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder
Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
4-6 servings

1. Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
2. For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
3. Add hot sauce and whisk together well.
4. Pour this mixture into a large plastic zip-top bag.
5. For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
6. For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
7. Rinse and pat dry chicken pieces with a paper towel.
8. Cut breast pieces in half across ribs.
9. Sprinkle chicken generously on both sides with seasoning blend.
10. Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
11. One piece at a time, roll chicken in flour mixture and drop into hot oil.
12. Don't crowd chicken pieces--I cook about half the chicken at a time.
13. Fry chicken until brown and crisp.
14. Drain on paper toweling.
15. Dark meat will take about 14 minutes, white meat about 10 minutes.
16. Remember smaller pieces cook faster than the larger ones.
17. You can check for doneness by piercing to the bone in the thickest part with a fork.
18. If the juices run clear, it is done.

Answer 2

INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.


Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.

Answer 3

Rinse the chicken and pat dry. Dredge in flour, mixed with salt, pepper, and garlic powder; pat off excess. Dip in eggs that have been lightly beaten; let excess drip off. Dip in fine bread crumbs. Have oil heated to approx 350 degrees in a cast iron, or any other heavy skillet. (If you don't have a thermometer, just a few sprinkles of water off your finger tips will dance and bubble in the oil not spatter. Do not over heat the oil. Use this technique with caution.) Put the chicken in the frying pay and turn regularly for even cooking. Chicken is done when they juices run clear (a knife inserted by the bone) and there is no pink. P.S. The pan drippings make excellent milk gravy.

Answer 4

I had the most difficult time making fried chicken. I figured this one out on my own. Boil it first, so when you fry it, it will been done in the middle. Make sure you drain it so it isn't wet when you fry it, and let it cool, so it isn't too hot to handle and batter. I beat some eggs and add seasoning I like to it, like old bay, grill seasoning, or whatever. Salt, pepper, onion and garlic are good. I roll the chicken pieces in the egg and then in either flour or corn meal. I add seasoning to the corn meal, too, because some of the batter falls off. I like cayenne pepper, but that might be too hot for you. Then you have to have a deep fryer or a big sauce pan full of oil and let it get hot. Test a little piece of batter. If it sinks, takes awhile to fry, etc. then it's not hot. If it starts cooking right away, the oil is ready. Put in a piece at a time slowly. When the batter is brown, it's done. Take it out and drain it on paper towels. I prefer mine baked, but you asked for fried.

Answer 5

Quick and Simple:
Mix some flour, bread crumbs (optional), salt, pepper (or w/e seasoning you like) together in a bowl. Dredge the chicken in the mixture (make sure chicken is moist so it sticks). Fry it in oil (medium heat) until light brown on both sides. Throw it in the oven at 400degrees for 15-20minutes. Make sure internal temp reaches at least 170degrees.

Answer 6

A little salt and pepper in flour drag chicken through some milk and coat with flour. Fry in skillet.

Answer 7

Put the seasoning in the flour and rinse the chicken off and put flour on it and put it in some hot cooking oil and let it fry.

Answer 8

go to allrecipes.com!