Any good fried chicken recipies ?

Question

I know I just asked this a couple of days ago but the one I chose didnt come out as well as I had hoped plz help much detail would be appriciated b/c this is only my 2nd time making it

Answer 1

Mix 1 cup flour and 1 cup corn meal in a medium bowl. In a separate bowl beat 2 whole eggs. Heat cooking oil in skillet. Dip each piece of chicken into the eggs, then in the dry mixture to coat.(if you like extra crispy, repeat process) Place in skillet. Yum Yum

Answer 2

1 Frying chicken
3 cups flour
4 eggs
1/4 cup heavy cream
2 tbs chili powder
1 tsp garlic salt
1/2 cup salt
enough water to cover chicken.
Take chicken and wash it then soak over night in water and disovled 1/2 of salt.
When ready to start frying you will need at least 2 hours and a cast iron pan.
Drain Chicken
pat dry
mix together well the heavy cream and eggs, in another dish mix together the rest of the dry ingredients.
fill your cast iron skillet half way with vegetable oil, dip chicken in egg mixture then dip in flour making sure the egg on the chicken is covered in the flour, dip the chicken back in the egg mixture then back into the flour place coated chicken in the cast iron skillet with the oil that has been heated on a low medium heat.fry for about three minutes before you turn after the second side is browned turn it and brown for about three minutes on the other side. leave the chicken on the first browned side for about 5 minutes the next time and repeat your chicken after turning several times should be golden brownplace chicken on a plate with a paper towel on it and cook more chicken. My trick of ensuring that the chicken is done is to place it in the microwave when it is all done for two minutes the microwave cooks from the inside out so two minutes will ensure that your chicken is done down to the bone. people who eat your chicken will enjoy a nice crispy flavorfull fried chicken.

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

are you just looking to fry some chicken? If so here is the way I do it: Soak my chicken in salt water over night and if you forget, then all day is fine.when you are ready to cook....you take your flour, can be all purpose or self-rising...pour some out into a zip-lock bag, put salt and pepper in flour...amount depends on how much flour you are using. I always use more pepper than salt but that is me. In the mean time.....pour some oil in your frying pan/skillet what ever you choose to call it, I prefer frying in either peanut oil (best) or canola oil. you want to use enough to rise up the side of your pan about a 1/4 inch. let that get hot....place a piece of chicken or two in your zip-lock bag (make sure that you have mixed up your salt and pepper) then shake your chicken, open bag and lift chicken, shaking off excess and slowly place in hot oil...I would suggest cooking on MED heat so that chicken will get done all the way through...make sure that juices run clear, and your crust is nice and toasted. I hope this is what you are looking for....

Answer 5

Honey Fried Chicken

INGREDIENTS
1 (4 pound) whole chicken, cut into pieces
salt and pepper to taste
1/2 cup honey
1 tablespoon garlic powder
1 packet chicken bouillon granules
2 cups all-purpose flour
1 quart vegetable oil for frying

DIRECTIONS
Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.
In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.
Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.
Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.

Answer 6

your better off baking it