How do uu fry chicken so it gets extra crisp?

Answer 1

If you use self rising flour instead of regular flour you will get a better coating. It's what they use in the restaurants. Just add seasonings to it, salt, pepper, etc. Dip the chicken in something first, like milk, buttermilk, egg, etc. This flour puffs up making a great coating.

Answer 2

Here are a few Crispy Fried Chicken recipes I go by. The family swears by it too.

INGREDIENTS
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
DIRECTIONS
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.







Or







INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds), cut up
vegetable oil for frying
DIRECTIONS
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.
In an electric skillet, heat 1 in. of oil to 375 degrees F. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350 degrees F for 25-30 minutes or until chicken is tender and juices run clear.

Answer 3

It all in the batter........First, dredge the chicken in flour. Then, dip it in beaten eggs. Finally, dredge it through a second bowl (or pie plate) of flour. That triple layering will ensure a think crispy crust when you fry it.

Also--I add in a bit of Emeril's Original seasoning to my flour, just to give it a bit of added spice.

Answer 4

I dip my chicken after I flour it, in egg......
I put two cracked eggs in a bowl and after the chicken gets flour I dip each piece in the bowl of eggs, that usual gives it an extra crispy taste....

Answer 5

actually the key is in how you drain the fat from the chicken once it's done. Use a wire rack, so that the chicken doesn't just soak the grease back up into the skin.

Answer 6

My momma fries it in the pan on both sides, THEN puts it in the oven to cook the rest of the way......yummmmm

Answer 7

II fry ch-chicken in-in a pan pan.

Answer 8

dip chicken n buttermilk before u dip in batter