Use boneless skinless breasts, or fryer pieces. Beat together an egg with about a cup of buttermilk, salt, lots of pepper and a dash or two of Tobasco. Dip chicken in it, coating well. Then put into flour that has been seasoned with salt, pepper, garlic powder and cayenne. About 1/4 teasppon of each to 1.5 cups flour, except for salt. Easy on the salt...let sit for a minute on a rack, then repeat.
Heat oil in a heavy skillet, and fry the chicken til it is deep brown. Don't fool with it, and turn as little as possible, or you will lose your crust. Drain on paper towels. If you use boneless, you will be done here. If using bone in, pour the oil out of the skillet, replace chicken and cover. Cook over low heat until the juices run clear...good luck!!!
2006-07-20 08:18:13
·
answer #1
·
answered by havenharleyb81 2
·
1⤊
0⤋
Low Carb Southern Fried Chicken/,
Recipe courtesy George Stella
Recipe Summary
I Prep Time: 20 minutes Cook Time: 30 minutes ;;
Yield: 4 servingsNutrition Info: Low Carb
3 to 6 cups vegetable oil (more or less depending on pot used)
1 whole chicken, cut into 8 pieces, or 3 pounds boneless chicken breast
3 eggs
1/4 cup heavy cream or water
Breading:
2 1/3 cups soy flour
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon poultry seasoning
Preheat oven to 350 degrees F.
Place a heavy pot over medium-high heat with at least 1-inch of vegetable oil for boneless chicken and 2 inches for whole pieces. Heat oil to 350 degrees F; it is important to monitor and maintain the temperature, or the soy flour breading and your oil will burn. (Portable deep fryers at home are great for this.)
In a medium bowl, mix the eggs and cream to make an egg wash. In a separate larger bowl, mix all the breading ingredients together.
Season the chicken well with salt and pepper. Dip it first in the breading, then in the egg wash, and then back in the breading again, making sure to coat well on all sides. Pat off any excess breading and then carefully place into hot oil and fry until golden brown and crisp, just a few minutes. Remove and drain on paper towels.
Boneless chicken breasts, if thinly cut, may cook all the way by frying alone, but whole chicken will not because of how fast soy flour browns, it is best to piace any chicken you fry with soy flour on a sheet pan and finish by baking at 350 degrees F for an additional 10 minutes for boneless chicken and 20 to 25 minutes more for cut up chicken pieces that have bones. The internal temperature of the chicken should register 165 degrees F. Serve immediately.
Cook's Note: Soy flour is made from toasted soybeans and has already been "cooked." Therefore it has a tendency to brown faster than plain flour when frying. Try this same breading for onion rings, baked pork chops, okra, mozzarella sticks, mushrooms, onion rings and eggplant.
Episode*: LL1A03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved
2006-07-20 12:03:54
·
answer #2
·
answered by zipman10 5
·
0⤊
0⤋
being from LOUISIANA , we know our fried chicken, WOOOOOHOOOOOO ! here is a recipe(spices included we use) enjoy it and HAPPY EATING ! Fried Chicken 12 chicken legs and thighs 1/2 cup flour 1/2 tsp paprika 1/2 tsp onion salt 1/2 tsp garlic salt 1/2 tsp celery salt 1/2 tsp black pepper 1/4 tsp red pepper 1/2 cup oil 1/4 cup butter For better flavor and tender chicken, marinade the chicken in buttermilk seasoned with hot sauce or Worcestershire sauce the night before or a few hours before cooking. Rinse chicken and dry well with a damp cloth. (Do not do this step if marinating the chicken in buttermilk; precede to the next step). In a medium bowl, mix the flour with the seasonings. Pour the mixture into a paper bag. Coat the chicken pieces on all sides by placing in the bag and shaking two or three pieces at a time.
2016-03-27 01:09:30
·
answer #3
·
answered by Anonymous
·
0⤊
0⤋
Fill your large skillet with grease (shortening)
Have two large bowls
In one bowl put two egg whites -ONLY the whites (save the yolks for scrambled eggs)
Add three cups cold water
A teaspoon salt, a teaspoon pepper
Whip it up with a fork till foamy.
In second bowl:
3 cups flour -I use self rising, but all-purpose is good too.
Add 4 tablespoons of DRY chicken bouillon-the kind you sprinkle. ( Or the packet of the stuff in dry chicken noodle soup.)
mix it WELL with the flour.
Dip the chicken in the flour mixture first
Then in the egg white/water
Then back in the flour mixture
(three dips)
Place coated chicken in the hot grease.
Cook first on high heat
turn over when bottom side is brown-about 6 minutes (?) just check by lifting and looking.
Cook other side on high for about 3 minutes
Then cover the skillet with a lid and cook on very low for about 6 minutes.
After 6 minutes, turn the fire up to high so the grease is hot and cooking good before you remove the chicken-or it will be greasy.
You can keep it hot in the oven on 250-275 if you have to cook several skillets full.
This isn't complicated, it is just a lot of words.
Try it, and as you go it will be simple for you to do.
2006-07-20 08:44:52
·
answer #4
·
answered by NANCY K 6
·
0⤊
0⤋
Ok... Im going to make this as EZ as possible if you follow this u will master fried chicken!
Prep your meat first Wash It
Season with Seasoning salt, pepper, garlic powder and paprika.
(sprinkle each on both sides)
grab a frying pan fill it 3/4 full with cooking oil (Vegetable works well) on Med/high heat let it get good and hot. (you can test this by taking a pinch on flour and tossing it in the grease if it sizzles its ready)
Grab a bowl and pour a cup of flour in it... to it add 1/2 tsp seasoning salt and 1/2 tsp pepper.
Place chicken in flour mixture, coat it really good then ease it into that hot oil) After you get about 5 pieces in the pan (depending on how big the pan is) let it fry for about 5 minutes. Now Im going to tell you the secret to making perfect fried chicken. DO NOT WALK AWAY FROM IT!!! Keep turning it atleast every 5 minutes do this 5 minutes each side about 3 times each side (ruffly 30 minutes total. Grab another bowl/pan get some bread and place it on the bottom and place the cooked fried chicken on top. (this will soak up the grease)
Now if you want to take it a step further.... you can get another bowl and add a cup of rice and 2 cups of water give it a stir and place it in the microwave (covered) for 15 mintues (13 min if you have a powerful oven) Let that cook...
Go back to the pan ypou fried the chicken in and drain the oil into and container or toss it out... you'll notice some brown crumbs at the bottom of the pan KEEP THOSE and about 4 TBSPN of the oil. Into that pan on med/high heat add the rest of the flour you used to fry the chicken (about 1/4 cup) stir until its GOLDEN BROWN add to this 2 cups of water (if you want it thinner add more water if not leave as is. Add salt to taste.... You've just made homemade pan gravy!!!!!
Grab a can of Sweet corn and Green beans.. Always drain them it just taste much better. add a cup of water, seasonin to taste if you like.
And there you have it... a homemade meal fit for a king.
Good Luck
SBG
2006-07-20 09:33:07
·
answer #5
·
answered by Shay G 1
·
0⤊
0⤋
This is my sure fire recipe for fried chicken. First buy a whole cut up fryer. Rinse chicken pieces in cool water and let them dry on a paper towel. In a large bowl combine 1 quart of butter milk
garlic powder salt and pepper (sorry i never measure the spices so you will just need to experiment a bit). If you and your family like spicy add Cayenne pepper as well. Add chicken pieces and let soak for about an hour and a half in the refrigerator. Next buy a pre done biscuit mix ( Jiffy brand works great) pour into another large bowl. Take a large skillet (I prefer a cast iron one for frying chicken, but any frying pan will work) add about a cup to cup and half of canola oil and slowly heat until hot. Take chicken from buttermilk dredge in flour and add to pan. Cook pieces slowly until golden brown. Never cook chicken to quickly. If it appears to be browning to fast turn down the heat. Hope this works for you. Good Luck.
2006-07-20 08:22:26
·
answer #6
·
answered by miss_nikki214 4
·
0⤊
0⤋
Brie-stuffed Chicken Breasts Recipe
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
1 Granny Smith apple, cored and coarsely chopped
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
3/4 cup apple cider
4 ounces Brie cheese, rind removed, cut into chunks
4 chicken breast halves (2 pounds total)
Instructions
Heat oil in a medium-size nonstick skillet over medium heat. Add onion; cook until very tender, about 8 minutes. Add apple, 1/2 teaspoon thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup cider; cook until apple is tender, about 5 minutes. Remove from heat; cool slightly. Stir in Brie. Divide stuffing into 4 equal portions.
Heat oven to 400 degrees F.
Run fingers under breast skin to separate from flesh. Dividing equally, insert stuffing under skin of each breast half. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a 13 x 9 x 2-inch baking dish.
Bake in heated 400-degree F. oven 35 minutes or until internal temperature registers 170 degrees F. on an instant-read thermometer. Remove chicken to a platter; keep warm.
Skim fat from baking dish. Scrape drippings into a small saucepan. Add remaining 1/2 cup apple cider, 1/2 teaspoon thyme, and 1/4 teaspoon salt; cook over medium heat to reduce by half. Spoon over chicken.
Yield: 4 servings
2006-07-20 08:16:50
·
answer #7
·
answered by Evy 4
·
0⤊
0⤋
INGREDIENTS:
3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter
1. Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4 teaspoon of black pepper and the salt, and stir to combine.
2. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight, turning the pieces occasionally.
3. Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.
4. Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.
5. Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in the oil browns in about 1 minute.
6. Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.
7. Coat the remaining pieces in the same way and add them to the pan in a single layer without touching. Work in batches if necessary.
8. Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20 minutes (depending on size), turning them periodically until crispy brown and cooked through.
9. To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque throughout. Place on the paper-lined baking sheet to drain.
10. Arrange the chicken pieces on a platter and serve hot, room temperature or cold.
-------------------------------------------------------------
Easier recipe:
Oven Fried Chicken
1 tablespoon butter
2/3 cup all-purpose flour
1 1/2 teaspoons paprika
1 1/4 teaspoons salt
1/4 teaspoon pepper
3 to 3 1/2 pounds chicken pieces
Heat oven to 425°. Put butter in a 13x9x2-inch baking pan; place the pan in the oven to melt butter.
Meanwhile, mix flour, paprika, salt, and pepper. Coat chicken pieces with the dry mixture; place skin sides down in hot melted butter in baking pan.
Bake chicken, uncovered, for 35 minutes; turn chicken pieces. Bake for about 15 to 20 minutes longer, or until juices run clear from thickest pieces.
--------------------------------------------------------------------------
Or here are a few more you could experiment with:
http://southernfood.about.com/cs/chickenrecipes/a/fried_chicken.htm
http://southernfood.about.com/od/friedchicken/
http://chicken.allrecipes.com/directory/4448.asp
http://www.cdkitchen.com/recipes/cat/458/0.shtml
http://www.chitterlings.com/fchicken.html
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_15279,00.html
I hope those help! And it's so nice that you're going to surprise your family - what a nice surprise! You can come surprise me with some fried chicken lol. Good luck!
2006-07-20 08:24:06
·
answer #8
·
answered by Sadie 3
·
0⤊
0⤋
This chicken is about the best I've ever eaten .
Take 3 cups flour{any kind} and mix in 2 tbs.black pepper , 2tbs. salt,2 tbs. season salt,and 1 and 1/2 tbs. cinnimon. wet chicken with water and coat in flour mixture.After you've coated it all let it sit for about ten minutes.This gives it a nice crunchy crust.Then fry in canola oil til golden brown.Enjoy
2006-07-20 08:20:36
·
answer #9
·
answered by hippiegirl672003 4
·
0⤊
0⤋
http://www.blady.tsi.net.pl/books/KFC.Cookbook.pdf
That's a must have for chicken!!
KENTUCKY FRIED CHICKEN RECIPE
USA
Prep: 15 min; Cook: 30 min - Medium Difficulty
Serves 4
If you are expert at frying, skip to the ingredients.
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, and 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, and do not crowd them. Be patient and do two or more batches, if you must.
INGREDIENTS:
* 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.
* 1 tablespoon curry powder
* 1/2 teaspoon ground allspice
OR
fines herbes mix:
* 1 tsp chopped tarragon
* 1 tsp chopped chervil
* 1 tsp chopped chives
* 1 tsp chopped parsley
* (or any combination of the above, plus whatever else you fancy)
PLUS
* 1 - 2 cloves garlic, minced
* 1 tsp cayenne pepper (more or less to taste)
* 1 egg
* 1 cup flour
* Salt and pepper to taste
* Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and 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.
OO 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 and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and 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 and 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) and cook for 7 minutes.
UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.
http://www.e-rcps.com/pasta/main/fowl/chick_kfried.shtml
2006-07-20 08:17:01
·
answer #10
·
answered by Carla S 5
·
0⤊
0⤋