What is the best and easiest way to cook some fried chicken?

Answer 1

Here's my easiest:

3 Bowls.
Bowl 1 - 4 eggs, 3 cups buttermilk, one package ranch dressing.
Bowl 2 - Flour
Bowl 3 - Panko Breading mix, all seasoning salt, Black pepper.

Large frying pan, 1\2 fill with Canola\vegetable oil.
Medium heat.

Place chicken in Bowl 1, transfer to bowl 2, back to bowl 1, and then in bowl 3 for even coating.

Rotate in frying pan about every 2-3 minutes until golden brown on all sides.

Transfer to deep baking pan, cover with aluminum foil, place in oven for 35-45 minutes at 350 degrees.

This will cook chicken all the way through, and keep the seal on juices in the chicken also. Almost always, the chicken is so good and tender, slides off the bone.
Guaranteed success!!
GL!

Answer 2

FRIED CHICKEN
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying

Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight. In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper. Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil. Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.

Answer 3

2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces

Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.

Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.

In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.

In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.

Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.

Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.

Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).

Pressure Fryer:

If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).

Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.

Regular Deep Frying:

Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.

TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Answer 4

If you mix mustard after you season the chicken it will help the seasoning and flour stick better. Make sure your oil is hot before you place the chicken into the pan by flinging a pinch of flour into the pan if it sizzles its ready to fry. Cover the pan and turn over when the frying sound has slowed down.

Answer 5

There is no easy way to cook fried chicken. It makes a big mess and takes a long time. That is why the Colonel, Popeye's, and Church's are a fried chicken lover's best friends!

Answer 6

Dip chicken in milk or buttermilk , use House Autry chicken fry seasoning, fry in a oil , or a mixture of oil and bacon drippings. Be sure the oil is not too hot . Hot ,not smoking or it will burn. This is the easiest I know. Good Luck

Answer 7

Okay, That one girl's super long recipe....way too complicated. Leave the fried chicken to a southern girl from Tennessee...

Mix one egg and some silk in a bowl. Put your chicken in the bowl and coat it with the egg and milk. put the chicken on a plate of flower that you have sprinkled some black pepper on and coat it with the flour. Make sure your oil is hot enough that when you sprinkle water in it it sizzles, but does not smoke (if it smokes your oil is too hot) watch the chicken, flip it occasionally, and take it out once it's nice and brown and crispy! Enjoy!