What is the best fried chicken recipe?

Question

mary brown's or kfc

Answer 1

DEVILED FRIED CHICKEN

If you don't want spicy, omit the cayenne

Deviled is a southern term for a dish that is highly seasoned. To make life easier, have the butcher cut up the chicken, and use a small chicken — around three pounds — so that it will cook through quickly. If you're cutting it yourself, start by going along both sides of the backbone with kitchen shears or a large knife. Once the backbone has been removed, cut the chicken into eight pieces (two breasts, wings, legs and thighs); include the top third of each breast with the wings for a more generous serving. The chicken needs to marinate for at least a day, so plan accordingly.
See how to joint a chicken.

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

Serves 4.

Answer 2

Amish Oven Fried Chicken

This is a great way to "fry" that chicken without all of the splatter on top of the stove. A good recipe, and I think it is good cold too.

10 Pieces 1¼ hours 20 min prep
1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons paprika
1 teaspoon garlic salt
1 teaspoon dried marjoram
10 pieces chickens

Place oil and butter in a shallow cooking pan and place in 375ºF oven to melt butter, set aside.
In a large paper sack, combine dry ingredients.
Roll the chicken pieces, 3 at a time, in butter and oil then drop into a sack and shake to cover.
Place on a plate until all pieces are coated.
Leave any excess butter and oil in pan.
Place chicken in the pan skin side down (or its just as good if you remove all the skin first).
Bake at 375ºF for 45 minutes.
Turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.

Answer 3

kfc

Answer 4

One that involves a large amount of leetsauce.

Topped with pwnzorpickles.

Served on an alolminum plate by Chuck Norris.

Answer 5

Brown's Chicken...dah, dah, da, da....It Taaaastess Better!!

And is less greasy!

Answer 6

THE MORE GREESE THE BETTER KFC