how to fry chicken?

Question

any photos or video on this

Answer 1

try food network they offer lots of tips, videos and pics of preparing different foods.

Answer 2

Let it soak for about 30 min. in some cold salt water,then take a knife and clean up under the skin.People have a habbit of just taking the chicken out of the pack washing it and frying it.If it's wings then you can do it but still let them soak in some cold water for about 30 min. you really don't haf to do much cleaning to wings,it's the breast and the backs and getting up under the legs,they have a slimy membrane or something under them,you need to take your hand and go up under the skin and pull and you will see it.That's with breast and backs to.Then let it soak for about 10 min in some more cold water,rinse it off and dry the chicken with a paper towel each piece individually,then put you some salt and pepper and season salt and garlic salt what ever you want to season the chicken with,and then put the chicken in a bag of flour and shake it around to the pieces are covered with the flour so they won't stick to the pan.Make ure your grease is frying so the pan will be nice and hot when you put the chiken in the pan.And then just watch the chicken and turn it every five min. or so until cooked throughly.And there you go!

Answer 3

I prefer to fry thighs, legs, and wings. Make sure you rinse the chicken and pat it dry really well with some paper towels. Season with the seasoning of your choice. Also, season your flour. I dip my chicken in a egg wash, it helps the flour from falling off in the hot grease and prevents the chicken from being greasy. Don't turn your oil up sky high, frying low and slow is the way to go and make sure you have enough of oil in the pan. The less oil, the more burnt chicken.

Answer 4

Personally, I skin the chicken first (1/3 of all the fat is in the skin) and then dip it in water and then roll it well in seasoned flour. My favorite is onion powder, garlic powder, salt, and black pepper mixed into the flour. Use at least a teaspoon of each in a cup or so of flour -- I double the garlic powder. Sprinkle each piece with paprika. Put about 3-4 tbl of cooking oil into a large shallow baking pan (cookie sheet with sides is best) and place the chicken in it, with the boniest side up. Bake at 350 degrees Fahrenheit for 30-35 minutes, then turn all pieces over. Bake another 30-40 min until chicken is thoroughly done.

This gives a delicious crispy fried chicken without a lot of fuss or mess. It's also much lower in fat, even if you don't skin it first, because it fries in so little oil.

Answer 5

Soak chicken pieces in buttermilk in the refrig for a few hours or over night. Drain and dip into a mixture of flour, season salt and black pepper. Drop pieces into a deep fryer or a skillet with at least 2 inches of hot oil. Make sure oil is hot, or the chicken will be too greasy. Fry until golden brown and juices run clear when tested.

Answer 6

My Mother-in-law has the best fried chicken method ever. She uses a cast iron deep skillet which has a lot to do with its success, but I will walk you through it - I have duplicated her process, and it turns out great! First, peel the skin off the chicken pieces to be fried (I like it both ways, but, hey, this is the way she does it). Salt all of the chicken pieces thoroughly - don't be afraid to put some salt on it. Make enough egg/milk mixture (one beaten egg to 2 cups milk) to soak the chicken pieces in (one at a time). Roll the chicken pieces in flour and make sure each one is coated with flour (I use a plastic bag with flour in it to place the chicken pieces in to shake them until they are coated - less mess). When all of the pieces are coated with flour, place them without touching each other in the skillet (the skillet should have the oil or Crisco about 1/2" deep and hot when the chicken is placed). Cook the chicken until brown on one side with the lid on, and then turn to cook the opposite side - don't cook too fast (this is the real secret). After the other side has browned, remove the chicken from the skillet and place on a mat made with absorbant paper towels. Place the chicken pieces on a baking sheet lined with foil and place in the oven @350 deg. F for about 30 min. - this will help finish cooking the chicken through and will allow a lot of the fat to exude from the chicken. Remove from the oven and again blot pieces with paper towel to remove fat. Serve with mashed potatoes, cream gravy (made from pan drippings), green beans, garden salad, and iced tea. Yum Yum

Answer 7

Use shortening, not oil. Watch the temp of the shortening so it doesn't go above 350 degrees, because it will ignite like any grease fire in a skillet.
Using shortening will cut down the smell in your house a LOT. I learned this the hard way.

Answer 8

season chicken for wanted taste then dip in bread crums then fry in hot oil or will be greasy

Answer 9

Try the buttermilk too, it's great!

http://search.allrecipes.com/recipe/quick.aspx?q1=fried+chicken&lnkid=65&image2.x=13&image2.y=12

Answer 10

dip in flour or breadcrumbs put in microwave set timer 10 minutes bingo fried chicken

Answer 11

Droopy's recipe is great She knows about the secret buttermilk ingredient, it's great to soak in buttermilk before baking too...enjoy