I want to make fried chicken for dinner, but I don't have the right stuff. How much flower do I use?

Question

I also need to add spices but are limited on what I have. Please help me with a basic recipe. Like salt, pepper, ect... First good answer will get 10 points. I'm a great cook I just never made fried chicken before.

Answer 1

Beat two eggs in a bowl and dip your chicken in it then place it in a large ziploc bag filled with a cup or two of flower and whichever seasonings you'd like I use seasoning salt, depending on how much you plan to cook (Don't worry, you can always add more or throw away the extra.) Shake the bag to coat the chicken and place in a frying pan with some vegitable or olive oil in the bottom. Fry the chicken until it is browned and then place in a pan to bake. Set the oven to 350 and bake for an hour (check chicken before serving to make sure it's cooked thouroughly.) and allow to cool. If you line a plate with a thin layer of paper towels afterwards while they're cooling it will soak up any extra grease.

Answer 2

The flour is just to roll the chicken in before frying. If you take an egg or two and beat them in a bowl, you can dip the cleaned chicken pieces in the egg first and then drag them through a plate with flour on it for a coating.

To the flour you can add many things. Try salt, pepper, paprika, onion powder, garlic powder. A little of each or just what you like. You can also add a surpise and some crunch... Captain Crunch.
Some of the best fried chicken I have ever had was smashed Captain Crunch cereal instead of flour (same egg dip first).

Deep fry or pan fry and you'll have a sweet and yummy fried chcken. Try other cereals too- like honey grahams, corn flakes, grapenuts, etc.

Answer 3

Gosh my friend's mom makes these incredible chicken bites (well they are bigger than a bite). They are simple and basic. Flour, salt and lots-a pepper she does add wheat germ but you don't have to. They really do have a great flavor. All you do is roll your chicken in the mixture of flour, salt and pepper and put it in the oil. The amount of flour? Well it depends on how much chicken you have. Me???? I always start out will probably more than I need because I hate to run out and not to waste but flour isn't really that expensive. If you have a whole chicken I would do maybe 2 cups of flour. Mix that in a separate bowl with the salt and pepper and add it to a plate to roll the chicken in. This way you can save the flour mixture in a zip-lock for another time =) The chicken is already moist so the flour sticks to it just fine. Really it is so simple and so good. I hope you try it....ENJOY!!!

Answer 4

Try this recipe, if you don't have paprika you can omit it.

serving size 16 pieces
2 cups all-purpose flour
1 tablespoon sweet paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Vegetable shortening or vegetable oil for frying

In a large brown paper bag combine the flour, paprika, salt, and pepper, and shake to combine. Set a large rack over a baking sheet. Drain the chicken in a colander set in the sink. Put 2 to 3 pieces of the chicken in the bag at a time and shake to coat with the flour. Remove the pieces from the bag and shake off any the excess flour and set on the rack. Repeat with the remaining chicken

Answer 5

INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces (Boneless works well too.)
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying (vegetable oil or peanut oil is fine)
1 tablespoon bacon drippings (not necessary if you don't have any)

PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.


Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.

Answer 6

"Fried Chicken" - 4 servings

2 1/2 to 3 lb. broiler-fryer chicken, cut up
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
Salad oil

Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat salad oil (1/4") in large skillet. Coat chicken with flour mixture.
Cook chicken in oil over medium heat 15-20 minutes or until light brown. Reduce heat; cover tightly and simmer 30-40 minutes or until thickest pieces are fork-tender. If skillet cannot be covered tightly, add 1-2 tablespoons water. Turn chicken once or twice to assure even cooking. Remove cover for last 5 minutes of cooking to crisp chicken.

(Here's a quick and easy trick for coating chicken. Place the flour mixture in a paper or plastic bag. Add a few pieces of chicken to bag and shake until thoroughly coated; repeat until all pieces have been coated.)

Answer 7

You don't have to have flour. Rub your spices in real good, get your grease hot and drop it in. Almost any spice except cinnamon is good on chicken. If you have flour and no spices rub your chicken with salt and pepper, dip it in milk or beer, and roll it in your flour. Your grease should be hot, but be careful to turn your heat up gradually, so as not to burn it. The grease is ready when you can drop a pinch of flour in it and it fries(boils) it. The chicken pieces will float when they are done. If you don't have enough oil to cover the pieces, fry them until they are brown on one side and then turn them over and cook till golden brown.Large pieces like the breast take a little longer to get done, so brown them a little more.Drain the fried parts on paper towels to soak up the oil. Bon appetite!

Answer 8

put a cup and a half of flour in a plastic bag add 1 teaspoon pepper and 2 teaspoon seasoning salt in it shake well. add chicken pieces a couple at a time shake well to coat. fry in a skillet with an inch of hot oil.
Be very careful turning, may pop hot oil.

a little hint when needing flour to coat things, if you don't have any or enough flour pancake mix will work very well

Answer 9

just take what you have take the flour poor into a bowl and add pepper salt and paprika or garlic or just leave it be dip it in egg wash with hot sauce for kick and or milk, then heat oil up and that should take 15 mins. and put 5 in depending on size at a time and leave for 20 mins for perfect cook and then ur good and the oil its self will flavor the chicken also its going to be great

Answer 10

Start with 2 cups. It depends how much chicken you have really. And throw away the leftover flour after you are done! Salt, pepper, and paprika are traditional, but you can use whatever tastes good to you.