Fried Chicken?

Question

I'm planning a supper and I want to cook some fried chicken thats real crispy. What is or are some good recipes?

Answer 1

Good Luck!

Enjoy your fried chickedN!

Here are some good recipes!

I hope you love them!

Answer 2

Here's a basic southern recipe:

Chicken pieces with bone and skin
buttermilk
flour
salt
pepper

Heat canola or vegetable oil in a deep frying pan with oil coming up half way on pan. You'll know it's hot enough when you can drop a small bit of flour in and it sizzles.

Dip chicken in buttermilk and then flour that has already been seasoned with salt and pepper. Place chicken in pan and do not try to turn it for 7-8 minutes. Then check a piece to make sure it's brown. Turn pieces and cook on other side until you can pierce a thick piece and juices run clear. Cooking time really varies depending on the size of the pieces. White meat cooks faster than dark.

Enjoy!

Answer 3

Hot-Sauced Fried Chicken

Makes 6 to 8 servings

A picnic in Louisiana wouldn't be a picnic without crispy fried chicken. This rendition will knock your socks off. The chicken is soaked in a hot sauce and buttermilk mixture overnight before it's fried. Don't be uneasy about the amount of hot sauce. I promise a lot of the heat is cooked off during frying and the flavor is great.

Ingredients
1 fryer (about 4 1/2 pounds), cut into 10 pieces
1/2 cup hot sauce
1/2 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable oil
2 cups bleached all-purpose flour
1 tablespoon Creole Seasoning

Preparation

Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.

Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 F.

Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.

Answer 4

I like to soak my chicken in some hot sauce FIRST. Length of soaking depends on how spicy you want it. I mix my flour in a gallon ziplock bag, with season Tony Chachere's Cajun Seasoning. Put your chicken pieces, a couple at a time in the flour and shake to coat. Then dip in buttermilk. Shake one more time in flour. Deep fry in hot oil until it floats. The double coating in flour makes it crispier.

Answer 5

Here, this one is good...

FAKE KENTUCKY FRIED CHICKEN

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 lb Chicken fryer parts
Seasoning Paste:
2 pk Italian Dressing mix
3 tb Flour
2 ts Salt
1/4 c Lemon juice (or vinegar)
2 tb Margarine or cooking oil
Coating Mix:
2 c Milk, club soda or beer
Dry pancake mix
For Frying:
1 1/2 pt Cooking oil

**Note: Use the Good Seasoning brand Italian or Mild Italian Dressing
Mix right from the package.

Begin with about 3 lbs fryer parts. Cut the breast pieces in half.
Fries much quicker when pieces are small.

Combine Seasoning Paste ingredients (dressing mix, flour, salt, lemon
or vinegar, and margarine or oil) . Spread this paste evenly over
chicken pieces. Stack in a bowl; cover and refrigerate at least two
hours or better yet, overnight. About 1 hour before serving, heat
about 1 1/2 pints cooking oil in a heavy saucepan ( 9 inches in
diameter,with the depth of oil of about 3 inches) to a temperature of
425 degrees.

I prefer my Oster Super Cooker, but using an electric deep fryer I
would have the temperature at about 400 degrees. Put about 2 cups
milk or club soda or beer in a deep, narrow bowl & dip each piece
chicken in the liquid, letter the excess drip off. Dust lightly but
evenly in Aunt Jemima Pancake Flour ( or a good brand ).DO NOT
OVERCOAT!!! Dry pieces a few minutes without letting them touch each
other. Fry a few pieces at a time. Place on a cookie sheet without
letting them touch each other and bake at 350F uncovered for 30
minutes. Serves 6-8 persons.

I encourage you to experiment with amount of salad dressing mix
according to your own taste preferences, but much of it washes off in
the milk so 2 packages are at least needed.

Answer 6

Wash chicken parts,and season with garlic powder,onion powder,pepper,paprika, lawrey's seasoning salt and shake in plastic bag to coat with flour.If you have a deep fryer use setting for frying chicken which is about 350 degrees,if using a frying pan fill halfway with oil on med high heat.fry chicken until brown on one side and turn over to cook other side for about ten to fifteen mins per side.When chicken is removbed from pan salt it to taste.

Answer 7

Marinate the chicken in buttermilk first then season flour and coat in flour and fry

Answer 8

Paleo diet its a diet based around eating real food unprocessed