I am looking for peoples recipes that do it without a recipe! I usually mix up my flour with salt & pepper, dip in flour mix, dip in egg, dip in flour mix - then brown in skillet. Then I put in oven to finish cooking. How do you do yours?
2006-09-11 14:46:19 · 12 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
why don't you marinate it in buttermilk and hot sauce at leaste 12 hours before you cook it for a whole chicken 1 quart of buttermilk to 1 cup of hot sauce (i like Texas Pete) it will not be hot or spicey to your suprise just adds flavor and then do what you do with the flour and salt and pepper, soo juicey and moist very southern cooking here try it
2006-09-11 14:59:05 · answer #1 · answered by Michael D 2 · 2⤊ 1⤋
It's all about the seasoning, and when you season. I always put any thing (pepper, salt, paprika) on before flouring, it sticks to the chicken, and doesn't get burnt and cooked off.
I have the chicken soak in buttermilk and hot sauce for about 20 hours. I don't do the egg thing, it doesn't ever turn out well for me. Season, then put crisco, and about 2 tablespoons lard into my cast-iron skillet, it's usually a little less than a quarter inch in the pan. set on a low heat, and fry till it's golden brown.
2006-09-11 22:19:03 · answer #2 · answered by KurtNIN 3 · 1⤊ 1⤋
I like to cook mine in an oven. 450 degree F. for 30 minutes. Coat lightly with flour. Stuff some garlic or ginger and onion before coating with flour.
2006-09-12 01:23:36 · answer #3 · answered by Rita 5 · 0⤊ 0⤋
Soak the chicken in buttermilk for at least a few hours preferably overnight. drain.
Mix flower, salt, pepper, garlic, turmic, onion powder, poultry seasoning and cumin in a plastic bag
Egg wash (egg and milk) in a bowl
Lay chicken on a paper towel dip into egg wash then shake in bag place on a plate to rest for a few minutes before putting in oil.
Cook in a large cast iron skillet on med heat with about a quarter inch of hot oil place thigh peices in the middle (they take longer to cook and the midddle of the pan is the hottest part. Cook each side approximately 12 minutes until juices run clear when punctured.
When chicken is done drain on paper towel lined plate
Empty oil from pan reserving bits on bottem and a few tablespoons oil. Sprinkle skillet with flour (still on med heat) and whisk flower into oil and allow to cook until brown in color. Add milk (approximately 1 qt) and stir allow to simmer add salt and pepper to taste. Fried chicken with milk gravy the best there is. Hot homeade biscuits with this is heaven!
2006-09-11 21:58:16 · answer #4 · answered by Julzz 4 · 0⤊ 1⤋
I do the same but deep fry it all the way through in a deep iron skillet and I put Steak seasoning and a little red pepper in the flour for added zing
2006-09-11 21:50:54 · answer #5 · answered by arl21amber 4 · 0⤊ 1⤋
Pound out the chicken breasts. Flour the chicken, dip chicken in egg, then bread with my secret breading mixture. Fry in olive oil till cooked in middle
2006-09-11 22:01:45 · answer #6 · answered by Anonymous · 0⤊ 1⤋
I marinate my chicken pieces in buttermilk for quite a while. I use fresh hot oil and I "shake and coat it" with flour and Tony Cachere's that I put it a ziploc bag. I sometimes finish it in the oven especially if I have larger pieces. Mine always turns out like real southern fried chicken. Yum!
2006-09-11 22:37:42 · answer #7 · answered by otisisstumpy 7 · 0⤊ 1⤋
if you want crispy. i suggest you dip in flour mix, dip in egg, cover in panko (japanese bread crumbs) and fry it.
panko is the key to crispy chicken. ordinary bread crumbs are hard and heavy. panko is light and crispy.
2006-09-11 21:52:47 · answer #8 · answered by Anonymous · 0⤊ 1⤋
I fry chicken the saem way you do, except I do it in a deep fryer...and then eat it with lots of hot sauce!
2006-09-11 22:59:23 · answer #9 · answered by mdel 5 · 2⤊ 0⤋
Haha D money that black soul lovin is where its @ with some curry
2006-09-11 21:51:39 · answer #10 · answered by jassygirl00 2 · 0⤊ 1⤋