Hey how do we make fried chicken???

Question

Like how do we fry it and season it I don't know how...

Answer 1

And then there's the Healthy Way:
Oven-Fried Chicken

INGREDIENTS:
4 skinless chicken breasts
1 cup low-fat milk
1 teaspoon vegetable oil
1 cup flour
2 teaspoons pepper
2 teaspoons salt
Vegetable spray

PREPARATION:
Wash and dry chicken.
Place the chicken in a gallon-size storage bag, pour in milk, seal the bag and refrigerate for 30 minutes.
Preheat oven to 400 degrees.
Add vegetable oil to bottom of a 9x9 baking dish, spreading it until entire bottom has been coated.
Place the flour, pepper and salt in another gallon-size storage bag, seal, and shake until all ingredients are blended.
Remove chicken from first storage bag, drain, then place it one piece at a time into the bag filled with the seasoned flour.
Shake to coat the chicken well.
Place the chicken in the prepared baking dish.
Coat the top of the chicken pieces with a generous coat of vegetable spray.
Bake in center of oven for 20 to 25 minutes, or until the chicken is browned on the outside and cooked throughout on the inside.

Answer 2

This is how I make my fried chicken

Dip chicken ( I always use chicken breasts) in Flour (season with salt and pepper) than Dip in Egg wash (2-3 scrambled eggs with a tablespoon of milk), than Dip in Italian Seasoning Bread Crumbs.

The key is use a vegetable or corn oil (light oil best for frying, don't use olive oil) To check your oil is hot enough to fry sprinkle a pinch of breadcrumbs before putting the chicken in. If the breadcrumbs start fizzing your oil is ready.

About 4 minutes on each side for each chicken breast or until batter is nicely golden. Don't move your chicken around, once you put it in leave it alone and turn over once.

Hope this helps, Enjoy!

Answer 3

Fried Chicken
Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

Answer 4

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 5

Fried Chicken Tips
# Dip chicken pieces in evaporated milk mixed with a little egg before dipping in the dry coating mixture.

# Use a plastic or brown paper bag to coat the chicken with the dry coating mixture.

# Add some fiber (and texture) by adding bran or wheat germ to your coating mixture.

# To make the coating stick better, refrigerate the coated chicken (uncovered) for 30 to 60 minutes before frying.

# Try cracker meal or unsweetened cereals for coating mixtures.

# For super crispy fried chicken, use half flour and half cornstarch, with your usual seasonings and 1/2 teaspoon of baking powder.

# For a dry crispy coating, fry until browned, then finish cooking in a 350° oven.

# Younger chickens, broilers, capons, fryers, roasters and game hens are best for frying.

Answer 6

well you take a piece of chicken then fry it in a pan with that yellow cooking oil stuff and while you are frying it put some good seasoning stuff on it. it tast good even with out seasoning too

Answer 7

The best way to have Country Fried Chicken is

Ingredients:

Flour
2eggs
Salt
Pepper


First I take three plates - put flour on two of them and with the third put your eggs on it. Of course you need to beat the eggs.
Then take the chicken and dip it into the first plate of flour, and then dip into the egg wash and then to the second plate of flour

In pan put about 3 tbs of extra virgin olive oil or what ever oil you prefer and let that begin to heat up.

After coating the chicken with the flour then put it in the pan for 10-15min per side.

Hope you enjoy!!

Answer 8

You clean the chicken and season it, I use:

seasoning salt
garlic powder
onion powder
Pepper

Flour the chicken
I also add seasoning to my flour

And fry it in hot cooking oil
Make sure the grease is extra hot before adding the chicken to avoid it from getting soggy.

Answer 9

hi....I marinate mine in buttermilk for a while. In a ziploc bag I add a couple cups of flour and a few tablespoons seasoning salt (I actually use creole seasoning myself). Place a couple pieces of marinated chix in the bag and shake til well coated. Cook in hot FRESH oil. 350 degrees should be the temp when you begin to cook your bird.
It should fry for 15 minutes or so. I tend to use a deep fryer for mine as opposed to a chicken fryer. It is ok to stick it in a 9 x 13 pan and finish in a 300 degrees or so oven.....to make sure it is done.

Answer 10

for good ol country fried chicken,get a big bowl put the chicken in it, then put the desired amount of salt and pepper, then have a tub of flour, dump the the seasoned chicken in, then pull two pieces out bump them together then put them in the grease, 350 degrees. when they start floating, maybe a minute or so after that get em out of there. If you have a bunch line a cooler with alluminum foil then put bread in the bottom to keep it from getting soggy and to soak up any grease.