The best chicken........?

Question

What is the best way to season and fry (or bake) chicken? Also what is the best breading.........

Answer 1

Cheese Fried Chicken Breasts

Ingredients:

1/2 cup flour
4 ounces dark beer or stout
2 egg whites
1/4 teaspoon ground black pepper
1/2 teaspoon salt, or as desired
1 large onion, finely diced
1 tablespoon cooking oil
6 plum tomatoes or canned peeled tomatoes, drained
2 dried poblano chili peppers or 1 tablespoon chili powder
1 teaspoon ground cumin
1/4 cup whipping cream
2 large boneless chicken breasts, split, skin on
4 slices sharp jack or cheddar cheese
flour for dusting chicken
salt and pepper
1/2 cup frying oil

Preparation:

Place flour in a mixing bowl and slowly pour in the beer while mixing. Add the egg white, pepper and desired salt and mix well. Cover the bowl and set aside for 30 minutes before using.

Combine onions and oil in a small Dutch oven or casserole, place in the oven and turn temperature to 375 degrees.

If using fresh plum tomatoes, bring a pot of water to the boil, plunge in the plum tomatoes and cook a minute or so, until the skins crack. Drain tomatoes and when they are cool enough to handle, peel them. Discard peels, cut tomatoes in half crosswise and squeeze out seeds. Add tomatoes to the Dutch oven.

Remove stems from the dried chili peppers and remove the seeds. Add peppers to the Dutch oven. Add cumin, cream and salt as desired. Cook for 30 minutes, remove from the oven and scrape the contents into a blender or food processor. Blend until smooth and set aside.

Meanwhile, place a piece of cheese under the skin of each breast. Dredge each breast in flour and shake off the excess. Heat the oil in a heavy skillet over medium heat on the stove.

When the oil is hot enough for frying, dip each breast in the beer batter and let the excess run off. Carefully place skin-side down in the oil and fry until golden. Turn and fry other side, for about 1 minute per side.

Remove breasts from the oil as they are done, drain on paper towels and transfer to a baking dish. Place the chicken breasts in a preheated 375 degree oven for 15 minutes. Place tomato sauce in a saucepan and reheat.

If the mixture is too thin, place it in a saucepan over high heat and boil down. Pour the sauce onto a platter and arrange the chicken breasts on top.

Answer 2

Hi there. This is the simplest and best make to make authentic fried chicken. You will love it.
Soak your chix pieces in buttermilk for a few hrs at least or overnight. Drain of buttermilk.
In a gallon size ziploc add 4 cups of flour and about 4 tbsp of Tony Cachere's creole seasoning and some salt.
Make sure you have hot fresh oil. I use veggie or peanut. No shortening. Shake your pieces in the flour bag and shake off excess flour and place in the hot oil. Your oil should be at 350 degrees at all times. I fry for about 10 minutes on each side. Or I lightly fry and place my chicken in a 9 x 13 cake pan and let it finish in a 300 oven for about a half hour.

Answer 3

For baking, I like to marinate it in good ol' Itallian Dressing, then use kosher salt, fresh black pepper, and a bit of garlic powder.

For frying, I marinate in buttermilk and a jar of jalapeno peppers w/ juice. If a few jalapenos stick to the chicken before breading, that's excellent! :-) Then I bread w/ a mixture of All purpose flour, kosher salt, fresh black pepper, and some creole seasoning. Shake off excess, and let sit about 15-20 min. before frying.

Answer 4

Basic Seasoned Flour:
1 cup flour
2 teaspoons salt
1 teaspoon pepper

Variations: Chili-Fried Chicken: Prepare as directed, adding 1 tablespoon chili powder to seasoned flour.
Curry-Fried Chicken: Prepare as directed, adding 2 to 3 teaspoons curry powder and 1/4 teaspoon ginger to seasoned flour.

Cheesy-Fried Chicken: Prepare as directed, reducing flour in seasoned flour to 1/2 cup and adding 1/2 cup finely grated Parmesan cheese and 1 tablespoon oregano or marjoram.

Crisp-Fried Chicken: Dip pieces of chicken in buttermilk, or light cream, then dredge in self-rising flour and fry as directed.

Answer 5

We buy split chicken breasts, wash them and sprinkle garlic powder, onion powder, pepper, and Mrs. Dash® on both sides. Bake them in a cake pan at 350 for 45 minutes. We make mashed taters and save the water. Add the chic juice to the tater water. Add some chic soup base and thicken with corn starch for gravy. Make a veggie and dammit man!!!!

Answer 6

salt, pepper, seasoned sale, paprika. season the chicken after removing any skin, also season the flour/bread crumbs, and fry or bake. simple and really good, its what my mommy used to make, and yummy. (i have been told that i make pretty awesome chicken strips)

Answer 7

I just read "Lion Amon Men" last week, which is awesome by the way, and Dorothy unravels the mystery of the chicken in a way that made me laugh out loud in a room by myself. Basically, she explains once and for all why the chicken crossed the road. The Lion asks, "Then what happened?" "Well, Uncle Henry broke his neck, and Auntie Em cooked him into a stew, and I cried and cried. But I have to admit, he did taste pretty good." *Well, it may have been funnier in the original Klingon...

Answer 8

You don't need breading. Salt & pepper, a squirt of lemon, in a fry pan w/ extra virgin olive oil. A sprig of rosemary, too. Brown on both sides, reduce heat, add a touch of water, cover, simmer...check chicken, when done, drain on paper towels, eat.

Answer 9

Cut it into medium sized pieces and fry until browned. Put it in a roasting dish with pieces of red peeper, onions, garlic cloves and chorizo sausage. Sprinkle paprika over it all and then drizzle olive oil over the top of it (lots) - then stick in the oven for about 45 mins.

Bloody tasty!

Answer 10

i like flour with salt, pepper, paprika, and parsley. first dip the chicken into egg and hot sauce mixture, then the dry and fry till golden brown. DELICIOUS.