Deep fried chicken?

Question

any good recipes

Answer 1

Paula Deen's Recipe from Food Network.

I've tried many recipes using different coatings. Flour, bread crumbs, panko bread crumbs, crushed cereal, corn strarch, rice flour... etc. The results were sometimes soggy and sometimes crunchy.

This is the first time I used self-rising flour so I think the "secret" is using self-rising flour. It helps crisp and gives a little puffs to the coating while other coatings form a dense shell... Also, it's a very simple recipe with few ingredients.

Southern Fried Chicken Recipe courtesy Paula Deen

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

Mix ingredients together and store in an airtight container for up to 6 months.

Answer 2

I have found that my fried chicken comes out best when I briefly pan fry it and then finish in the oven. Here's my recipe.

2 chickens (cut into 8 pieces)
3 cups buttermilk
1 cup Italian dressing
2 1/2 cups all-purpose flour
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon garlic powder
Vegetable oil or shortening

Place the chicken in a large bowl and pour the buttermilk and Italian dressing over it. Cover with plastic wrap and refrigerate overnight or for at least 4 hours.

Preheat oven to 375 degrees F.

Combine flour, salt, pepper and garlic powder in large bowl. Remove chicken from buttermilk/dressing mixture and coat thoroughly with flour mixture. Lightly shake to remove excess flour.

Pour vegetable oil or shortening into a large/deep frying pan and heat on medium-high until small bubbles form. Fry each chicken piece 3 minutes on each side. Fry in batches and make sure the oil reheats some after each batch.

Place chicken in baking dishes and bake in oven for 30 minutes or until no longer pink on the inside.

Answer 3

Heat the oil to 350 degrees. Dip the chicken in milk, then Corn Flake crumbs (you can find those in the cooking section). Set aside to dry. Dip again in the milk, then the crumbs again. Let dry then put into the oil for 30 to 40 minutes. Enjoy!

Answer 4

Wash chicken parts and dry with paper towel,then season and heat deep fryer to 350 degrees or whatever your chicken setting is on your fryer,season some flour in a bowl with garlic powder,onion powder,pepper,seasoning salt and roll in flour Fry chicken until golden brown and remember to salt chicken as soon as you remove it from fryer and place on paper towels.

Answer 5

Crunchy Deep Fried Chicken Wings

12 chicken wings, first and second parts, divided, defrosted (I buy the Kroger brand in the freezer section at Fry's)
2 tablespoons garfava bean flour
1/3 cup cornstarch
1/3 cup tapioca starch
1/4 cup sorghum flour
4 tablespoons dry rub seasonings (I use Stubbs Bar-B-Q Spice Rub)
1 egg
1/3 cup milk
oil (for deep frying)



1)Preheat deep fryer to 375 degrees, and oven to 250 degrees.

2)Combine garfava bean flour, cornstarch, tapioca starch, sorghum flour and Stubbs seasoning in a plastic container with a lid. Shake to mix well.

3)Combine egg and milk in a bowl and beat until mixed well. Put chicken in the container of flour, and shake to coat. Shake off extra flour, dip in egg mixture, then return to container of flour for another shake. Remove from flour, shake off excess, and move to plate. Continue to coat remaining pieces of chicken.

4)Select largest pieces of chicken first. Dip chicken in flour one more time just prior to putting in fryer, and shake off excess flour. Fry chicken pieces for about 10 minutes, or until golden brown and juices are running clear. Do not cook all chicken at one time, or your oil will cool down too much. I cook "drummies" with "drummies" and "flatties" with "flatties".

5)When finished frying, move to wire rack on cookie sheet, and put in preheated oven while frying other pieces.

6)SERVING SUGGESTIONS:.

7)Wings may be served "naked", with sauces (barbecue, honey mustard, hot sauce) on the side, or tossed in sauce. You could also tweak the seasonings and serve with sesame our sweet and sour sauce.

Answer 6

My favourite recipe:
Marinate some chicken wings/drumsticks in chopped garlic and ginger, and soy sauce (add some water otherwise it would be really salty). Then roast with honey. This makes great finger food/starters/picnic food!