serious answers only?

Question

please tell me how to make fried chicken, write it down by order, 10 pts.

Answer 1

FRIED CHICKEN (LIKE KFC)

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.

Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).

Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.

TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Answer 2

Traditional Southern Fried Chicken Recipe courtesy Mary Bo Bo’s, Nashville, TN

1 (2 to 2 1/2-pound) chicken
2 eggs
1 cup milk
1 teaspoon Tobasco sauce
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 cups self-rising flour
3 cups lard

Cut the chicken into frying pieces (ten pieces with breasts cut in half) salt, and pepper.
In a shallow bowl beat the eggs and then stir in the milk and Tobasco. Soak the chicken in the milk mixture for 5 to 10 minutes. Roll the chicken in flour, being sure to completely cover each piece ( you can use a large plasstic bag). Set aside to dry on paper towels.
In a large cast-iron skillet melt lard over medium heat. When the fat is very hot add the thighs and legs and cook for several minutes. Add the other pieces, being careful not to overcrowd the skillet. Continue cooking until the chicken is golden brown on 1 side (about 5 minutes). Turn and brown on the other side. Reduce the heat to medium low. Cover the pan and cook for 15 minutes. Turn the pieces, cover, and continue to cook for 15 minutes longer. Uncover for the last 5 to 10 minutes so the crust will be crisp

Answer 3

OK, I've made fried chicken and I have had honorable mentions about it.
Of course you wash the chicken pieces very well, put them on paper towels and blot each with another paper towel. Put your chicken in salted water for at least one hour. Then put them first into a milk and egg mixture, usually one egg to a half cup of milk is sufficient. Then dredge them in a flour/salt/pepper/chicken seasoning mixture. You can go ahead and fry from here or to make it extra special, let the pieces dry a little and repeat the process of putting them into the milk/egg mixture and dredging (flour, etc.) It's a little messy but well worth it.
I use oil and butter (or margarine) in which to fry them because they taste so much better. Just make sure the oil/butter is very hot. The chicken pieces should really sizzle when you place them into the pan. Watch them closely and turn over when necessary. Don't let it get too hot or cool. After both sides have turned crispy and golden brown, turn the heat down to finish cooking the chicken thoroughly. Put them again on paper towels to absorb any excess oil. You can then make a milk gravy in the same pan you fried the chicken. Make mashed potatoes, biscuits, and cook corn on the cob and you've got a "southern" delight of a meal. This isn't a very healthy food to consume, so just do it very occasionally. It sure is tasty.

Answer 4

Fried Chicken:

Use chicken pieces of your choice.

Rinse and pat dry the pieces.

Dip in buttermilk, then shake excess off.

Roll in flour that has been seasoned with salt and pepper or you can use a seasoning salt.

Heat oil until a small bit of flour dropped in sizzles quickly.

Lay pieces in oil and do not move them again until ready to turn. This will ensure a nice browning and that your coating will not come off. Depending on the size of the pieces this could be 5 - 8 minutes. When pieces are a nice brown on one side, turn to the other side. Cook until juices run clear when chicken is pierced. Time can vary widely depending on pieces used.

Drain on paper towels to get excess oil. Serve.

Answer 5

1,rinse chicken in cold water.
2. use cracker crumbs ,, or crushed corn flakes.
3. roll chicken in beaten eggs depends on how much chicken you are frying.
4. when chicken pieces are covered from beaten eggs , roll into cracker crumbs .or crushed corn flakes.
5.use oilve oil or canola oil .
6.pour enough into skillet to cover bottom,
7. let the oil get a little warm before adding chicken. that is to keep the chicken from soaking up the oil while the oil is getting hot. preheating)
8 put enough chicken in skillet to cover bottom.
9 use a lid to cover . have heat on medium. or lower just enough to keep the chicken frying,.,
10. let fry at least 15 minutes then check to see if the bottom is brown.
11 if brown. crispy looking turn over and repeat.
12. if fryed to soon the chicken will be done on the outside . in side will be pink or red.
13.after all pieces are fried crisp or golden color. take out .
14 You may use garlic powder in the crackers or corn flakes ..use to your taste..salt. pepper.also..

Answer 6

pick up a bag of 5lb tyson chicken wing sections
rinse chicken off in some hot water until it is soft
dip in a bowl of milk and eggs
pour some all purpose flour on a big piece of aluiminum foil and also mix in some Tony Chachere's creole seasoning as much as you would like for flavor
roll the chicken around in it so it can pick up the seasoning and flour for batter
assuming that you have plugged in your fryer or heated your skillet and vegetable oil place the chicken in the oil by using a fork so that the chicken will have holes in it and it will fry quicker and take out once it is golden brown

also have some fries, toast, ketchup, barbecue sauce, hot sauce, minute maid lemonade a great combination and its rather quick

Answer 7

Don't make it, go to Popeyes. It's the best!