Fried Chicken...........?

Question

Please give recipes for fried chicken. Thank You.

Answer 1

This is for 6 servings:INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.

Answer 2

Rinse the chicken pieces, season with Lawry's Seasonand Old Bay and soak in buttermilk and hot sauce overnight.

Season some all purpose flour with Lawry's and Old Bay. Mix well to distribute evenly. Heat a cast iron skillet or dutch oven with 2 inches deep of oil to about 350-375 degrees. Sprinkle a little flour into oil after a few minutes to test if hot enough. Remove chicken pieces from buttermilk. Coat chicken pieces with flour mixture. Fry in oil until golden brown on both sides and juices from meat run clear. Don't overcrowd the pan or it lowers the oil temperature. Fry about 4 pieces at a time. Breasts take the longest especially with the bone in them.

ENJOY!

Answer 3

Everyone has their own secret recipe for fried chicken. Mine is known by most in my family, their is no secret

2 cups buttermilk
salt
3 teaspoons cayenne pepper
2 whole chickens cut up
3 cups flour
2 cups vegetable oil
1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat.
2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. Dredge chicken pieces, one at a time, in mixture, shaking off excess.
3. In a 12-inch cast-iron skillet heat oil to 350° on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).
4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165°, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.
5. Return oil temperature to 350°. Repeat with remaining chicken
This is my families favorite chicken I add more cayanne pepper they like their chicken spicy.

Answer 4

Wash chicken parts in cool water
Put in a bowl with cold water covering
Add 1/2 cup of kosher salt
Let sit for 30 mins - 1 hour in fridge (this will brine your meat) *you do not need to add salt if you brine your meat

Rinse and pat dry meat
Put all purpose flour, pepper, paprika, garlic powder in a bowl
Dip chicken in flour and set aside

Put enough oil in frying pan (or deep fryer) to cover chicken
It's hot enough when a little flour is sprinkled and it sizzles
Place the chicken carefully into the pan
Let fry until golden on both sides. (Chicken breast can take 12 mins) total. You do not want to serve chicken not fully cooked inside. You should not see blood and/or pink.
The oils I use are canola or peanut oil

Drain on paper towels

Answer 5

Egg 1
Seasoned Bread crumbs 1 cup
milk 1/4 cup
mix egg and milk
Dip chicken in egg and milk
In another plate place the chicken in bread crumbs
Fry in vegtable oil until brown on each side.
* Don't forget to defrost chicken before frying it.

Answer 6

marinate yr chicken pieces overnite or a few hours in the following mixture :
salt
garlic
red chilli powder or paprika powder
white pepper
lemon juice or milk
yr favourite dried spices to taste

put the chicken pieces in a put with a knob of butter and 3 tablespoons of water
simmer til the chicken is cooked
drain and cool completely

dip the chicken in flour
then in beaten egg then in herbed breadcrumbs
fry in shallow hot oil til crispy
drain and serve with lemon wedges

Answer 7

I use about equal parts of flour and parmesan cheese (maybe a little more flour)
Garlic powder
seasoning salt

Olive Oil

Oh with the parmesan cheese it also turns out great and crispy if you bake it

And with all types of batters that you might use for your chicken it sticks best if you use it cold. I stick it in the freezer for a little while before adding it to the chicken!

Answer 8

Chicken....breast, wingettes,legs, whatever..........
Flour (pour into old plastic grocery sack or large freezer bag)
Eggs
Seasonings (whichever you prefer)

Preheat (on next to highest temperature setting) large skillet (or I like to use a really deep pot), add (pot) about 2 cups of oil (skillet) 1/2 cup of oil....
Season chicken with salt, season salt, pepper and cajun seasoning. (any others you may prefer)
Mix in seperate bowl a tsp of same seasonings and 3 eggs, about a 1/4 cup of milk.
Dip chicken into egg batter then shake vigorously in bag of flour, place in pot. Do not remove until chicken is a golden brown (dark meat) and all evidence of bleeding is complete!
NEVER cover frying chicken!!!!

Answer 9

flour
pinch salt
pinch pepper
chicken

coat the chicken in flour salt and pepper mix, and fry until nice and crispy. Be patient, undercooked chicken is disgusting.

Answer 10

Go to www.copycat.com and look for the recipe for KFC chicken....yum