anyone have a good recipe for fried chicken??

Question

i can't make fried chicken i try, i need a good recipe cause i love fried chicken and i want some :)

Answer 1

This is how I make my fried chicken.... very SIMPLE RECIPE!

OLD BAY® Seasoning is the secret ingredient to this fabulous fried chicken that is sure to become a family favorite.
Prep Time: 15 minutes
Cook Time: 40 minutes
Makes 6 servings



Ingredients:
3 pounds chicken parts
1 cup flour
1/4 cup OLD BAY® Seasoning*
2 cups vegetable oil
2 tablespoons water
1 egg, beaten


Directions:

1. Wash chicken and pat dry.

2. Combine egg and water in mixing bowl. Mix flour and OLD BAY® Seasoning in plastic bag. Dip chicken in egg mixture, then shake in flour mixture (a few pieces at a time).

3. Heat oil in large skillet over medium heat. Fry chicken in hot oil until golden brown, about 20 minutes per side.

Answer 2

It is easy.
Take some thigh leg quarters and cut them apart at the JOINT, otherwise you will be sawing bone lol. Or just buy them already seperated, it's a lil more expensive but much less time consuming.
Take a few cups of all purpose flower, and mix in some spices to taste. I use garlic salt, onion powder, and a lil bit of lemmon pepper. But you can also use Tony's if you like a slightly spicey taste, Mrs. Dash is also great - basically any spice you like. You mix it in your flower and then wet your finger and dip it and taste the flower - do you taste the spices you put in it good? If so ok, if not add more. Doing this is called "spice to taste".
Get a pan, pat, fryalator, fry daddy ect. Take some veggie oil, and fill the cooking container 1/2 to 3/4 full. (Unless it is a fry daddy or the other, then you fill to the line) Get the oil hot first, you will know when it is hot enough like this: take a small amount of flower and flick it in there if it bubbles and sizzles good you are ready. Or you can wait till you see the oil bubbling rapidly.
Cover the chicken in the flower, and add slowly one peice at a time. Until full, do not layer chicken in a pan it will not all cook evenly. Let it cook about 6 mins, then turn them all, do this until the chicken is done. It is done when a light golden brown - dark brown. If you are unsure, take out the biggest, thickest piece, and pull it open in the middle. If the juices are clear, and the meat is white and tears apart in "strings" It's done. If there is ANY pink, red, or the meat is lumped together (as it looks raw) put it back in for a few more mins on each side. Repeat as nesessary. NOTE: Take all of the chicken out BEFORE you turn off the grease.
Take a plate or platter and cover with a few paper towels to absorb the grease.
Fried chicken takes a while to make but it is ohhh sooo worth it!
If you don't like the way I make it do this: go to www.google.com and type in "easy fried chicken" and it will give you some great easy to follow recipes. I can't really tell you measurments and stuff because I am just so used to doing it.

Answer 3

Super easy fried chicken:

Put about a half cup of flour in a plastic bag with a good shake of seasoning salt and a grind or two of pepper. Put in the chicken parts, and shake. Preheat a fry pan (preferably cast iron -- an electric griddle with temp control is the way my mom did it) and put in some oil (I like olive oil). Put the heat on med, put in the coated chicken parts, cover the pan and cook for about 10 minutes. The tops should be slightly cooked, the bottoms crispy brown. Turn, and cook uncovered for another 10 minutes.

The trick is not to cook it on too high of a heat. To check for doneness, stab with a fork in the thickest part, and see if the juices are clear. If so, enjoy!

Tupelo Chicken tenders are another awesome recipe -- spicy chicken with cumin and hot peppers, deep-fat-fried. Mmmm. Worth searching the internet for! It used to be on Top Secret Recipe's website.

Answer 4

Kentucky Fried Chicken This chicken is fried in a pressure cooker. 12 pieces 1¼ hours 10 min prep 1 egg, beaten 2 cups milk 2 cups all-purpose flour 4 teaspoons salt 2 teaspoons black pepper 1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer) 6 cups Crisco cooking oil 2 frying chickens, with skin, each cut into 6 pieces In a small bowl combine the egg and milk. In a seperate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated. Pour the oil into the pressure cooker and heat over medium heat to about 400. In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes. After 10 minutes, release the pressure according to manufactuer's instruct ions, and remove the chicken to paper towels or a metal rack to drain. Repeat with remaining chicken. TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.

Answer 5

ok first you start by cleaning your chicken you want to get rid of any blood that will make your oil dirty then you want to turn on your deep fryer if that is what your going to be using to fry your chicken then you want to get out your salt and pepper and anything else you may like to season your chicken with (hint if you use Hidden Valley Ranch season pack this works really well for ranch chicken mmmmmmmm) anywayz then you want to dip your chicken in four and then dip it in eggs and milk mixed together reapeat this step a few time and it makes your chicken extra crispy but if you are a health freak you don't want to do this to many time b/c the more crispy the more fat but either way to it at least twice and then you want to fry your chicken leave it alone and cook until the skin is golden brown ok at this point remove your largest piece and rip into it with a fork or knife so that way you make sure it is cooked all the way if it is blood comming out then it is not done and you need to put it back in and cook until it is cooked all the way through bon appetite~chef Abby

Answer 6

Marinate the chicken in your choice of marinade for at least 24 hours beforehand. Heat cooking oil in medium frying pan. In a zip lock bag, combine a generous amount of flour and cornmeal and then add your favorite seasonings. Seal bag and shake until evenly blended. Coat chicken with flour mixture and add to pre-heated frying pan.

Answer 7

If you have trouble frying chicken, here is an oven-fried version, with flavor variations you could try. Choose one of the Variations (each serves 4), then proceed as directed in the recipe.

"Oven-Fried Chicken"

1 (3 1/2 lb.) broiler-fryer chicken; cut in 8 pieces (or 4 each chicken thighs and drumsticks)
Marinade (Variations follow)
Crunchy Coating (Variations follow)
Nonstick spray
1/2 tsp. salt

1) Skin and trim chicken (no need to skin wings).
2) MARINADE: Put ingredients into a gallon-size plastic food bag. Add chicken, close bag and turn to coat. Refrigerate 30 minutes or up to 8 hours.
3)Place oven rack in lowest position. Heat oven to 400*. Line a large rimmed baking sheet with foil (for easy cleanup). Place a metal cooling rack on foil.
4) CRUNCHY COATING: If using pretzel sticks, stuffing mix, corn chips or potato chips, put ingredients in a food processor and pulse until crumbs are uniform. Pour crumbs into a plastic food bag. For the other Crunchy Coatings, mix ingredients directly in a bag.
5) Put chicken pieces, 1 or 2 at a time, in bag; seal bag and shake to coat chicken evenly. Arrange on rack. Lightly coat chicken with nonstick spray; sprinkle with salt.
6) Bake 30-35 minutes until chicken is cooked through and coating is browned.

VARIATIONS:
"Margarita"
Marinade: 1/2 cup plain yogurt, 1 tbsp. fresh lime juice and 1/2 tsp. salt.
Crunchy Coating: 3 cups thin pretzel sticks and 1 tbsp. chili powder.

"Sichuan"
Marinade: 1/4 cup Sichuan stir-fry sauce.
Crunchy Coating: 3/4 cup wheat germ, 1 tsp. ground ginger and 1/2 tsp. garlic powder.

"Dijon"
Marinade: 1/3 cup Dijon mustard.
Crunchy Coating: 1 1/2 cups herb-seasoned stuffing mix and 1 tsp. onion powder.

"Caesar"
Marinade: 1/3 cup Caesar dressing.
Crunchy Coating: 1 cup seasoned dry bread crumbs and 1/4 cup grated Parmesan cheese.

"Cajun BBQ"
Marinade: 1/3 cup bottled barbeque sauce.
Crunchy Coating: 3 cups corn chips and 2 tsp. Cajun spice blend.

"Saratoga"
Marinade: 1/4 cup mayonnaise, 2 tsp. cider vinegar and 1/4 tsp. pepper.
Crunchy Coating: 6 cups potato chips and 1 1/2 tsp. onion powder.

Answer 8

hey m man. Dont woryy|

just by some out side .saves time andwork


heheheh.

Answer 9

My friend is a chef. Too bad shes not online right now.

Answer 10

Go to Paula Deen's website. she has the best!!