What are your best tips for making fried chicken??

Question

I am looking to make some better than normal fried chicken, I need a change.

What are some tips?
How to bread it?

Answer 1

simple recipe;
1. scramble two eggs into a bowl
2. put a cup or two of flour into a gallon size ziplock bag
3. dip the raw chicken into the the bowl of scrambled eggs
4. take the chicken and put it into the ziplock bag with the flour
and shake the bag to fully coat all the chicken
5. Heat up veg. oil into a pan and turn the heat on high
6. You will know when the oil is ready when you take a pinch of
flour and it sizzles in the oil, turn the heat down to medium
7. take the chicken out of the ziplock bag and put the chicken
into the oil and cook untill golden brown

Answer 2

To your buttermilk add some a tablespoon of yellow mustard, salt and pepper. I would use a flour mixture with paprika, garlic powder, salt and pepper. Dip the chicken in buttermilk then the flour mixture and cook in a cast iron skillet. Use canola or vegetable oil, peanut oil is best, but very expensive. Only fill the skillet half way with oil and heat to 350 degrees. Cook 5-7 minutes per side, they are boneless so they won't need to cook to long. When you see the edges begin to brown then you are ready to turn the chicken.

Answer 3

For something a little different, try this:

Mix a cup or so of chicken or vegetable broth, two tablespoons each of hot red curry paste and creamed coconut, and a splash of soy sauce in a large bowl. For the breading, I use a half-and-half mixture of bread crumbs and corn meal. Dip the chicken in the broth then the breading and fry it up.

I generally stock up on the boneless skinless breasts when they're on sale. Saves a lot of time.

Answer 4

Heres a change. Place Cheez It crackers in food processer or baggie and crush fine. Roll chicken pieces in melted butter (not marg) and then in cracker crumbs. Bake 350 45 min or until done. Turn halfway through cooking process. Try all flavors. HInt: I line sheet with aluminum foil and spray first. ENJOY!!!

Answer 5

Soak it in buttermilk overnight, covered. Add a bit of salt and pepper and hot sauce to fresh buttermilk, and flour the chicken, then dip it in the fresh mix with the hot sauce and condiments added; I also use a bit of Paul Prudhommes' Chicken seasoning. Fry it up!

Answer 6

My tip is not in the breading, it's in the chicken prep. Soak your cut up chicken pieces over night in a covered glass dish of buttermilk. You will not BELIEVE how much wonderful flavor this adds!!

Answer 7

First, soak the chicken in buttermilk overnight. Then dip it in egg, then flour, t hen back in egg, then back in flour. Then put in fridge for an hour to make sure the breading sticks. Then fry. Its the BEST!

Answer 8

Soak the chicken in buttermilk for an hour or so before you fry it. It tenderizes the chicken, and improves the flavor. After soaking dip in four and spices and fry.

Answer 9

if you like your chicken xtra crispy i always soak my chicken in milk for 30 minutes to 1 hour. i season flour w/garlic salt & ground white pepper. drain chicken, dip in egg, flour, egg again, and then flour. fry in peanut oil until done

Answer 10

i put instant mashed potatoes,seasoned salt, parm cheese,and flour into a plastic bag and shake,then add chicken pieces and coat with mixture,deep fry in veg.oil.turning frequently.