when making fried chicken .?

Question

do i use buttermilk pancake mix for the chicken? if so do i mix the pancake mix . after that do i still use eggs and flour. i really dont have a glue on how to make fried chicken. so please help.

Answer 1

Clean chicken parts,in a bowl put two cups of all purpose flour add garlic powder,onion powder,paprika,salt and pepper to taste ,roll chicken parts in flour mixture to cover and your ready to fry.

Answer 2

I wouldn't use pancake mix at all. Just good all purpose flour seasoned with whatever seasonings you put on the chicken.

Season you chicken pieces with either Lawry's Seasoned Salt and Old Bay or salt, pepper, garlic powder, onion powder, and paprika. Soak the chicken in buttermilk for at least 4 hours (overnight is best). If you want spicy add some hot sauce to the buttermilk. Shake off excess buttermilk before putting into seasoned flour. Fry in a deep pot of hot oil (about half full) until golden brown. Don't over crowd the pot or the chicken will under cook. Remove from oil and drain on paper towels.

Answer 3

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.

Here's a recipe to help you figure it out more. But personally, I think just flour, eggs, and spices are fine ; over a hot vegetable

Answer 4

I wouldn't use the pancake mix - all you really need is flour, salt, pepper, and oil like vegetable or peanut. You can soak the chicken in buttermilk overnight to make it more tender and flavorful. If this is your first time to make it - keep it simple - and remember the dark meat has to cook longer than the white meat.

Answer 5

Skip the pancake mix and marinate the chicken in buttermilk then dredge it in seasoned flour and fry

Answer 6

I make fried chicken in the oven. use milk in a bowl and dip chicken in milk. Then dip in Instant Potato flakes. Bake 350 30 minutes each side. You will not be able to tell it was baked. It is nice and crispy without all the oil. Use 2 tablespoons butter in 13 by 9 baking pan

Answer 7

I use either bisquick or flour. I dip the chicken in egg, then in the other (flour). I season my flour with my spices first. Hope it helps.

Answer 8

Tried & true recipes. Enjoy!

CHICKEN FRIED CHICKEN.

1 egg
1 lg. chicken breast, & skinless
2 T. milk
1/2 to 1 c. flour
Lawry’s Seasoned Salt
oil for deep frying

In a bowl beat egg & add milk. In another bowl mix flour & seasoned salt. Tenderize chicken breast. Dip in egg & milk mixture, & roll in flour & salt mixture. Deep fry until light golden brown. Finish browning on dry grill or in dry skillet.

SUPER-CRISP COUNTRY FRIED CHICKEN1/2 c. milk
1 egg, slightly beaten
1 c. flour
2 tsp. garlic salt
1 tsp. paprika
1 tsp. black pepper
1 chicken (2-1/2 to 3 lb.), cut
1/4 tsp. poultry seasoning
into chicken parts
oil or shortening for frying

Combine milk & egg in medium bowl. Combine flour, garlic salt, paprika, pepper & poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry. 4 servings.

MOM’S OVEN-FRIED CHICKEN

1 fryer, cut up, washed
salt & pepper, to taste
2 c. milk
paprika (optional)
4 eggs
flour
poultry seasoning (optional)

Preheat oven to 350 degrees F. Mix milk & eggs, blending well. Dip chicken pieces in mixture. In a resealable bag shake flour, salt, pepper, paprika, & poultry seasoning until mixed. Drop chicken pieces into the bag & shake till coated. Place pieces in a 9x13” baking dish & bake until golden brown. Baking time varies as to size of pieces. NOTE: this recipe can be used for pan-frying & deep-frying, also.

OVEN-FRIED CHICKEN
This is so tasty & easy, & it’s one of Bud’s favorites.

3 lb. skinless chicken pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. poultry seasoning
non-stick spray or hand pumped oil

Prepare the chicken. If you use leg-quarters remove the backs, the skin & any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.

Coating: combine flour & seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal & shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. At WalMart, I bought a hand-pump sprayer for cooking oil for under $5.00, filled it with olive oil & it works great! It’s cheaper than aerosol sprays, & no added chemicals. The coating of non-stick spray sort of seals in the seasoning & flour, & gives the chicken its "fried” chicken flavor.

Bake the chicken at 400° for about 45 minutes. Remove from oven & serve hot. The chicken will be tender & juicy on the inside, while the outside is crispy & well seasoned, just the way good fried chicken is supposed to be.

Answer 9

PPL SAY I MAKE GOOD FRIED CHICKEN.. USE SALT N PEPPER N PAPRIKA N SEASONAL SALT {MIX ALL TOGETHER} THEN DIP IT INTO MILK BATTER THEN FRY..

Answer 10

no it still require oil