Anyone have any good recipes for fried chicken?

Answer 1

This is my foolproof fried chicken recipe..... i really like it!

Crispy Buttermilk Fried Chicken
http://www.recipezaar.com/143976

This chicken has a crispy outer coating and moist, melt in your mouth meat that is not greasy. This is the best fried chicken I have ever eaten. The sugar-and-salt-spiked whole-milk brine makes the chicken sweet and juicy; a mixture of buttermilk, flour, baking powder and baking soda yields an extra crisp crust. MAKE AHEAD: The chicken can be fried up to 4 hours ahead and reheated.

1 quart whole milk
kosher salt
1/2 cup sugar
2 (4 lb) roasting chickens, each cut into 8 pieces
2 cups buttermilk
2 large eggs, lightly beaten
1 teaspoon sweet paprika
1 teaspoon hot sauce
1/2 teaspoon fresh ground pepper
2 teaspoons baking powder
1 1/2 teaspoons baking soda
5 cups all-purpose flour (aprx. amount)
1 quart vegetable oil, for frying



1. In a small saucepan, combine 1 cup of the milk with 3/4 cup of kosher salt and the sugar and stir over moderate heat just until the sugar and salt dissolve, about 2 minutes. Transfer to a large, deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken, rinse and pat thoroughly dry. If you family or guests are salt sensitive be sure to wash the chicken thoroughly and pat very dry with paper towels.
2. In a bowl, mix buttermilk, eggs, 1 tablespoon of kosher salt (or less, up to you - I use a teaspoon), paprika, hot sauce and pepper. Whisk in baking powder and baking soda. Put half of the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip the chicken in the buttermilk, letting the excess drip off; return the chicken to the flour and turn to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.
3. Heat the oil in 2 large, deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat. Cover for the first five minutes. Uncover and cook turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160°.
4. If it's frying too fast, reduce heat slightly. If it appears to retain grease, slightly increase heat.
5. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.
6. NOTE: the key is to cover in the beginning to start the cooking process inside the chicken, but to uncover during the last part of the cooking time to get the outside nice and crispy and golden brown.

Answer 2

If you want true southern fried chicken, all you need is milk and flour. Wash and season chicken with salt and pepper. This can even be done the night before. I prefer to remove the skin. Heat oil in skillet. When the oil is the right temperature, dip the chicken piece in flour, then milk, then flour again. As you put it in flour, gently press flour into chicken. Place in skillet. Repeat with remainder of pieces. Cook on medium high, turning occasionally. When chicken pieces are golden brown, they are ready. Serve with cream gravy, rolls or biscuits, and your favorite vegetables.

Answer 3

Cast iron skillet. Gallon-sized zip-lock bag. Crisco. Plain flour. Corn meal. Lowrey's seasoned salt. Black pepper.

Melt the Crisco in the skillet. Pour some flour, some pepper, a quarter cup of corn meal, and a teaspoon of the Lowrey's in the ziplock bag. Shake it up to mix.

Drop chicken pieces in the bag. Shake to coat. Fry in skillet until coating is crispy. Take chicken out and put on a baking rack (so it'll drain) on top of a pan in a 325 oven. Bake for 30 minutes.

Fried chicken. Serve with mashed potatoes and gravy, cole slaw, biscuits, baked beans, and sweet tea. Yum.

Answer 4

Nothing is better than true Southern Fried Chicken!! I take a ziplock bag & mix flour, garlic powder, onion powder, chili powder, fresh ground pepper, ground sea salt, & canadian chicken seasoning. Dip chicken into flour mixture, then into buttermilk & back into flour pressing into chicken. Cook in cast iron skillet in Crisco over medium heat turning often til chicken is golden & crispy. Serve with homemade mashed potatos, baby green peas, brown sugared carrots & hot buttery rolls.....

Answer 5

I can't find the recipe off hand but if you love Kentucky Fried Chicken I have The original recipe.The kind they make at KFC. Just Email me at [e-mail] It is very popular in the Kitchen I am a chef at a bible college and the students rate it very high in looks and tastebuds.