how do i cook fried chicken?

Answer 1

chicken: 1kg
water:1/4 cup
chillie pdr: 2 tsp
salt: 1 1/2 tsp
turmeric pdr: 1/2 tsp
ginger-garlic paste: 1 tsp
soya sauce: 1 tsp
oil: 3 tbsp
onion: 1 large sliced
small lime: 1/2
Put the washed chicken in casserole along with water, chilli powder, turmeric , ginger-garlic paste and soya sauce. and cook till 3/4 done.
Heat oil in a wok put sliced onions, fry for a minute tillgolden brown. add the cooked chicken and fry till golden brown.(cook in medium to slow flame).Add lime juice and serve garnished with onion rings

Answer 2

Wash it, Clean It, then dry it off. Put Garlic Salt, Black Pepper, Sage, Seasoning Salt on both sides, Put some flour in a bag and then put the chicken in it, Have a skillet with Oil in it about 11/2 deep, put it on medium heat and add chicken, cover with a top. When the chicken turns brown on both sides take it out, cook each side for about 10 minutes and take it out.

Answer 3

First thing is always wash your chicken.....Then add 2 and a half cups of buttermilk into a large bowl....put in about 2 table spoons of garlic power in it mix up well....Salt and pepper your chicken own both sides emerge your chicken into the buttermilk mixture let set for about 3 Min's...get a bowl of flour and take chicken one at a time out of butter milk and batter with flour all over and place into preheated cooking oil...Fry own med high if you don't you will lose your crust..for first time cooker you want to let fry until done....turning it from side to side until it is done....um good....good luck and God bless us all....

Answer 4

The best way to fry chicken is once you have the chicken ready to fry, fry it until it's browned a bit, then put it in a casserole and bake it the rest of the way. That way you don't burn it as you're frying it while trying to get the insides cooked through.

Answer 5

SOUTH AMERICAN FRIED CHICKEN
(Chicharrones de Pollo)
Chicharrones are cracklings — the flavorful solids that are left over from making lard; the resemblance these little morsels of chicken bear to them accounts for the name "chicken cracklings." Chicharrones de pollo is a typically South American dish, variations of which can be found all over that continent and up into the Central American peninsula. The chicken is chpped up Chinese-style — bones, skin and all — into small pieces. Then it is usually marinated, rolled in wheat or corn flour, and deep fried — although sometimes it is not marinated, and sometimes it is fried without any breading at all.

1 frying chicken, weighing no more than 3 pounds, cut up for frying Chinese-style, or 8 chicken thighs, chopped in half crosswise
1/2 cup freshly squeezed lime juice
2 garlic cloves, minced
salt and freshly milled black pepper
1 cup corn flour (very fine cornmeal — not cornstarch)
lard or peanut or vegetable oil, for frying
hot sauce
2 limes, cut into wedges



Wash the chicken and pat dry. Put the pieces into a large nonreactive glass or stainless steel bowl and pour the lime juice over them. Sprinkle with the minced garlic, a large pinch of salt, and several liberal grindings of black pepper. Toss until the seasoning is uniformly distributed and set aside to marinate for at least 1 hour, refrigerated. (Or cover and marinate overnight in the refrigerator; remove from the refrigerator 30 minutes before you are ready to cook the chicken.)
Place the corn flour in a paper or large plastic ziplock bag. Shake to coat the inside. Fit a wire cooling rack over a cookie sheet and place it in the center of the oven. Preheat the oven to 150°F (or Warm setting). Fill a deep cast-iron skillet, Dutch oven, or deep-fat fryer with enough lard or oil to come halfway up the sides, at least 2 inches deep. Over medium-high heat, bring the fat to 375°F (hot but not smoking).

When the fat is hot, lift the chicken pieces a few at a time from their marinade, allowing the excess to flow back into the bowl. Drop them into the bag of corn flour, close the top, and shake until the chicken is well coated. Lift them out of the corn flour, shake off the excess, and slip them into the fat. Repeat until the pan is full without crowding. Fry, maintaining a temperature of 365°F, turning once, until the chicken is a rich golden brown and cooked through, 12 to 15 minutes.

Lift the chicken from the fat, drain well, and transfer to the wire rack in the oven while you fry the remaining chicken. Serve hot, with hot sauce and lime wedges passed separately.

Note: If you like, you can spice up the marinade with a few hot red pepper flakes or with a few shots of hot sauce. Other common additions to the marinade are minced fresh ginger (about 2 quarter-sized slices, minced fine), rum, sugar, and chopped cilantro.

Serves 4.
Fried Chicken

Answer 6

You get a bag and put flour in it, then rinse off your chicken and put it on a plate then season it with the regular seasons used for all cooking, then put oil in the pan and let that boil, then put the chicken in the flour and shake it up and put the chicken in the oil. Then cook it.

Answer 7

This site tells you how

http://www.knoxspice.com/Barbecue_rub_recipe/chicken/fried_chicken.html