Whats the easiest way to make fried chicken?

Question

just a quick recipe. you know, with ingredients people usually have in their kitchen. i dont wanna go grocery shopping again. the stores at least 15 minutes away.

instead of flour, would ground up bread crumbs work too?

Answer 1

Cajun Oven-Fried Chicken:

Panko, fresh crunchy Japenese breadcumbs, can be found at Asian markets. They produce the crispest oven-fried chicken, so it's worth the effort. You can try curry powder in place of the Cajun seasoning.

1/3 cup low-fat buttermilk
1 tablespoon salt-free Cajun seasoning (such as Spice Hunter)
1/2 teaspoon salt
1 cup panko (Japanese breadcrumbs)
2 chicken breast halves (about 1 pound), skinned
2 chicken drumsticks (about1/2 pound), skinned
2 chicken thighs (about 1/2 pound), skinned
Cooking spray

Preheat oven to 400°.

Combine first 3 ingredients in a shallow dish. Place panko in a shallow dish. Dip chicken, one piece at a time, into buttermilk mixture; dredge in panko.

Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 40 minutes or until done, turning after 20 minutes.

Yield: 4 servings (serving size: 1 breast half or 1 thigh and 1 drumstick)

Answer 2

My mother made the best fried chicken ever. All she used was flour, salt and pepper. She placed the individual pieces of chicken in a bag containing flour, one or two pieces at a time. (Usually starting with thighs and legs). The chicken was damp from being cleaned with water.

The skillet was hot, ---medium to high medium-. She would place the chicken in the skillet with cannola oil or Wesson Oil and leave it completely alone for about one or two minutes, then turn it over. That way it would not stick to the skillet. As the chicken began to brown, after waiting another one or two minutes, she would remove the cooked pieces and put them in a bowl and continue adding the pieces as mentioned above. The skillet will begin to create a lot of flour pieces and as you get as much chicken as you can in the skillet, turn the temperature down just a teeny bit and cover it for about a minute to soften the white meat, since it can get drier than the dark meat. After cooking and removing the chicken, she would remove most of the grease and place a little more flour in the skillet and stir the flour around until it dissolved and started getting brown. She would turn the skillet to warm, add a little water and stir that until it was smooth, and then add milk and cook until it was smooth and creamy looking. Since the skillet was already hot it wasn't hard to brown the flour. After the gravy looked thick enough, she would pour it into her gravy bowl and wow, was it good.

She never used anything other than flour. The pieces were always crisp. The legs and thighs take the longest to cook because you don't want to have the blood show on the bone of the leg when you bite into the thighs or legs, so I would suggest you start by placing those pieces in first and leave them in and gradually add the other pieces. That way, all the chicken should be thoroughly cooked and you will have a wonderful flavor for your gravy.

I use a large plastic zipper bag now because usually don't have any brown paper sacks anymore.

Yes, you can use bread crumbs in place of flour but that is usually only for chicken baked in an
oven and is considered "northern chicken." I just gave you the old fashioned southern fried chicken way.

P.S. Best of wishes and sucess with your chicken. Please let me know if it worked out for you. You can email me through Yahoo.

Answer 3

Bread crumbs will work but they don't always stick to the chicken as well and they have a different texture than the flour gives. First wash the chicken and pat dry with a paper towel. Mix together a little milk, one beaten egg, salt and any seasonings that you want to add,(pepper, garlic powder etc.) coat the chicken pieces with the milk mix, then roll in either seasoned flour or the bread crumbs, then fry in oil. I like deep fried but you can fry it in a skillet just as well. To make sure chicken is well done fry until there is no blood coming out when you pierce it with a fork near the bone.
You cant tell by the skin. Keep warm in low oven until ready to serve.

Answer 4

Ingredients:
1 broiler-fryer chicken, about 2 to 2 1/2 cups, cut into 8 pieces
1/2 cup fine dry bread crumbs (or the honey bunch of oats cereal)
2 eggs, 1 cup butter milk, 2 teaspoons salt,1 teaspoon paprika
1/4 teaspoon pepper
1/4 cup vegetable oil or melted butter

Preparations
Wash chicken pieces.
Leave chicken dipped in buttermilk or brine(mixture of salt and water) for at least 2 hours (or you can completely skip this step if in a hurry).
Combine bread crumbs( I have even tried honey bunch of oats or just cornflakes) , salt, paprika, green chilly paste to give a spicy taste and pepper.
Brush each piece of chicken with egg, and then roll in crumb mixture.

You can fry this chicken or also Bake at 425° until chicken is cooked and juices run clear (approx 30 -35 mins, depending on what chicken you use, with bones, or boneless), you can bake a whole chicken as well. Change seasoning according to your taste.

Answer 5

Here's a baked version - to go with your bread crumbs...

"Original Ranch Crispy Chicken" - 4 to 6 servings

1 (1 oz.) packet Hidden Valley Original Ranch Dressing Mix
1/4 cup unseasoned bread crumbs
6-8 pieces chicken; with skin and bone

Combine dressing mix and crumbs in large plastic bag; add chicken and shake to coat.
Bake on ungreased baking pan at 375* - 50 minutes.

Answer 6

bread crumbs works great. My mom came up with a cool idea for fried or baked chicken. First I always boil the chicken for about half an hour, (that enables me to fry or bake less time and the chicken always comes out tender), after draining the chicken, my mom would either dip the chicken in brad crumbs (seasoned) or sometimes she would take regular potato chips crush them and roll the chicken in it, baked it and it came out delicious. You can even fry the chicken with the crumbled chips but I feel it tastes better baked with chips on it.

Answer 7

Hope you have flour. Before you start. Heat your skillet with vegetable oil or canola oil. Clean your chicken, season it with season salt. Then get a big ziploc bag, put flour in there for the chicken. Then put as many pieces in there and shake the bag. Then when the oil gets hot place the chicken in the skillet and cover. Put on medium temperature. Let it cook for 15-20 min. Then turn chicken over to cook another 15-20min. Hope that help. Good luck

Answer 8

Season your chicken with salt and pepper. If you have buttermilk or plain yogurt, you can marinate in there for a few hours before breading. If not, you can just dredge it in seasoned flour. Use all purpose flour and you can season it with whatever dry herbs you have on hand. One of the best sesonings for fried chicken is to mix one packet of Good Seasons Italian dressing packet with 3 cups of flour. Deep fry in hot oil (375).

If you want to use bread crumbs, dip the chicken in flour, then egg mixed with milk and then breadcrumbs.

Answer 9

1 cup of buttermilk or vitamin d milk
enough flour to coat chicken
season flour with pepper, salt and old bay seasoning, garlic

dip chicken in buttermilk or milk, roll on flour, dip in milk again and roll on flour again, let sit for 5 minutes and fry, makes chicken extra crispy and light

Answer 10

do you have buttermilk or regular milk? Pour it on the chicken. let it marinate with your favorite seasonings for a couple of hours or longer if ya want to. dip the chicken in flour and fry it in oil.very yummy as it will have a wonderful crust. fry it on med- low heat after the oil is hot.