what is a good recipe for fried chicken?

Answer 1

SIMPLE SOUTHERN FRIED CHICKEN


1 frying chicken, skin removed if you
want lower fat. I leave the skin on.
3 teaspoons Lawry's Seasoned Salt
2 garlic cloves, finely chopped
1 cup all purpose flour
1 cup vegetable oil

1. Season chicken with all seasonings.
2. Roll chicken in flour until covered. Shake off
excess flour. Sprinkle additional seasoning.
3. Simply fry chicken in frying pan until golden
brown. I like it crispy so I cook it a little longer
than most.

You can start out with the oil very hot and then
reduce it later. This seals in the moisture and
flavor, then cooks it.

Answer 2

i use paula deens recipe since i saw it on tv and it is a huge hit!!!

3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Answer 3

I have tried all different kind of variations to fried chicken, but none of them had enough kick to it for me. So, I did my own creation and since then my family and friends love it. Here it is:

Wash the chicken off, then, directly on the chicken, sprinkle salt, pepper, seasoning salt, and Original Creole Seasoning (Tony Cachere's is a really good, but watch it, it can become to spicy). Then dip it into flour. Make sure the oil is hot enough but not to hot ( I cook it over Med. heat). You can tell it is hot enough when you take a pinch of flour and it starts to bubble. Put the chicken in until it starts to float, that is when should be done. Check one to make sure, but be careful you might lose some of its juicy flavors. Let it drain on a towel and enjoy.

I don't care if you pick mine as a favorite answer, but you should really try this recipe, I think it tastes better than any fried chicken I have ever had.

Answer 4

I tried a bunch of different fried chicken recipes - floured, corn meal and battered.

The best I've come across is Paula Deen's recipe... it's also very simple. I think the secret is the self-rising flour.

Nice crunchy crust... not soggy as some batter-style fried chickens.

So I agree with the person who posted the recipe above.

Answer 5

Our Best Southern Fried Chicken
-- Southern Living

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

Answer 6

"Crispy Fried Chicken" - 4 to 6 servings

1 1/2 cups all-purpose flour
1/2 cup Italian salad dressing
2 lbs. chicken parts
1 tsp. baking powder
1 tsp. paprika
1/2 tsp. rubbed sage
1/4 tsp. salt
1/4 tsp. pepper
1 cup buttermilk
Salad oil

1) In small bowl, combine 1/2 cup of the flour and dressing to make a paste. Spread mixture all over chicken pieces to coat. Cover; refrigerate overnight.
2) About 1 1/2 hours before serving: In pie plate, combine remaining 1 cup flour, baking powder, paprika, sage, salt and pepper. In another pie plate, place buttermilk. Dip chicken pieces in buttermilk, then in flour mixture.
3) In 10" skillet over medium-high heat, in 1/2" hot oil, cook chicken pieces until browned on all sides, carefully turning once. On wire rack in jelly-roll pan, arrange chicken pieces in single layer.
4) Bake at 350* for 50-60 minutes until chicken is fork-tender.

Answer 7

Buttermilk Fried Chicken



Ingredients
1 lb Chicken breast
1/3 c Flour
1/2 tsp Basil
1/4 tsp Salt
1/8 tsp Black pepper
1/4 c Buttermilk
2t Cooking oil
Gravy:
2tsp Flour
1/2 tsp Instant chicken bouillon granules
Dash black pepper
3/4 c Milk

Preparation
1. combine flour, basil, salt, and black pepper. pour buttermilk into another dish. coat chicken with flour mixture, shaking off excess. dip in buttermilk, then again in flour mixture to coat all sides.


2. in a large skillet cook chicken in hot oil over medium heat for 15 minutes turning to brown evenly. reduce heat to medium low. cook uncovered 35-40 minutes or until chicken is tender and no longer pink, turning occasionally.


3. remove chicken from skillet and drain on paper towels. reserve the drippings in skillet. trnasfer the chicken to two dinner plates. cover and keep warm.


4. for gravy stir the 2T flour, the bouillon granules, and the dash of black pepper into the reserved drippings skillet, scraping up any crusty browned bits from bottom of skillet. add the milk all at once. cook and stir over medium heat until thickened and bubbly. cook and stir for 1 minute more. serve the gravy over chicken and if desired over the mashed potatoes.

Answer 8

throw your favorite spices in a bowl with some flour dip the chicken in raw eggs then into the bowl and put it in the grease or cooking oil till brown yummi

Answer 9

mix flour,yellow corn meal black pepper,salt and almost any herbs in your pantry, beat 3 eggs coal chicken with egg, toss in a bag with flour mixture and fry in a half inch of hot vegetable oil until golden brown and cooked through.

Answer 10

Check out Paula Deen's recipe on www.foodnetwork.com. It is really tasty