I haven't mastered the procedure, but my grandmother fried her chicken in a stainless fry pan. She used Lard and never coated the chicken with anything. After it cooked for awhile uncovered at a med high heat, she added a little water and covered it. After that I haven't quite gotten the same crispness, but continue to experiment. Maybe someone who reads this answer can expand with their own experiences. I'll look forward to the extra tips too. I guess you'll have to experiment with this, it has a great flavor!
2006-08-25 10:02:45
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answer #1
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answered by busymama 4
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If you haven't been doing so, leave the skin on. The fat in the skin is what gets really crispy. Also, use an oil with a very high smoke point like peanut oil and make sure you don't crowd the chicken in the pan, which will lower the temperature of the oil making your end product greasy rather than crispy. I just use seasoned flour as a coating and I think mine is delicious and very crisp, but maybe you could look for actual batter fried recipes on-line which might add the extra crunch you are looking for.
2006-08-25 08:42:10
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answer #2
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answered by Ronnie 3
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To make a thick crust on the chicken, you have to redip in flour twice (back in egg/milk batter then in flour). Then you have to put in hot peanut or corn oil (with a high smoking temperature) and when you place the chicken in the oil, do not place that many in the oil at one time because then you end up with chicken that is steaming and subsequently soggy.
2006-08-25 08:42:35
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answer #3
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answered by Lindsey 2
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I have never been able to make KFC style chicken...it is all in the hydrolyzed this and homogenized that they include in their recipe I'm sure. :) Make it the old fashioned way. Try dipping in buttermilk and then into your flour, corn meal and spice mixture...then go back to the buttermilk again and double dip. You could even go for triple dip if you wanted but I think you would then risk burning. Make sure your oil is heated properly...in other words just give it enough time to heat up. It will look pretty "shimmery" at medium low to medium high when it is ready.
2006-08-25 08:39:04
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answer #4
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answered by ? 6
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The best way to Fry chicken is using a cast iron pan first of all the chicken will cook faster and it will keep even the whole time. use a good batter also. Try pancake mix to fry it in or flour is fine also! But try to fry it a little longer. Use canola oil it has very little to no fats in it! make sure your oil is hot before you fry it!
2006-08-25 08:44:32
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answer #5
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answered by crystal8345 3
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What I do is rinse my chicken in cold water first. Then drain the water off, season it (while it is still wet), dust it with flour (pour flour in the bowl, container, and use your hands to coat it. It should be kind of damp....sticky. Then flour it again, before you put it in your fryer, skillet, etc. The other trick is to have the oil at the right temperature. Oil? I've found lately that Crisco Oil works best for me....it's light, and fries up really well.
2006-08-25 08:47:01
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answer #6
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answered by musicgirlindy 1
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This is actually true, put ice cubes in the batter and then throw in the oil. The contrast between cold and hot makes it extra crispy!
2006-08-25 09:44:05
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answer #7
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answered by sunbaby023 2
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i put flour in a mixing bowl, season to taste, wet the chicken a little and dip it in the flour and bake it in the over 375 for about a hour, let cool and when ready to serve, put canola oil in a pan and fry them slowly so they are are hot, the skin should get very crunchy, hope it works for you.
2006-08-26 14:24:15
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answer #8
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answered by churchonthewayseniors 6
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First, marinate in buttermilk for at least 4 hours ( I do this the night before to keep the meat moist ). Second - only use Crisco & a cast iron skillet...Learned this from my great-grandmother & it is great!!
2006-08-25 08:39:54
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answer #9
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answered by sandypaws 6
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You probably need to use more flour - also, raise the temperature of your oil - or change to one that can get hotter without burning - like peanut oil!
2006-08-25 08:38:29
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answer #10
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answered by MARY L 5
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