Fried Chicken?

Question

How do you make fried chicken?

Answer 1

Southern Fried Chicken
From Diana Rattray,
Your Guide to Southern U.S. Cuisine.
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This fried chicken recipe makes enough for about 8 people. Scroll down to see more fried chicken recipes, including oven fried chicken recipes.
INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.

Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F.


Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.

Answer 2

Kentucky Fried Chicken:

1¼ hours 10 min prep
12 pieces

1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 teaspoons salt
2 teaspoons black pepper
1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer)
6 cups Crisco cooking oil
2 frying chickens, with skin, each cut into 6 pieces

1. In a small bowl combine the egg and milk.
2. In a seperate bowl, combine the remaining four dry ingredients.
3. Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
4. Pour the oil into the pressure cooker and heat over medium heat to about 400.
5. In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
6. After 10 minutes, release the pressure according to manufactuer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
7. Repeat with remaining chicken.
8. TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.

Answer 3

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 4

I buy chicken on a bone. Place it in flour, make sure it is completely covered. Melt some Crisco in frying pan. Add the chicken, cook until the chicken is brown. Then bake for about 30-60 minutes at 350 degrees. ENJOY!!!

Answer 5

This is southern style....
Get chicken pieces and wash and dry them.
Soak them overnight in enough buttermilk to cover chicken completely with 2 tablespoons of hot sauce.
The next day...
Mix Flour and seasonings (Garlic salt, onion powder, pepper) together and dip the chicken (with the buttermilk mixture still on it, do not dry!) into the flour mixture
Fry in oil (vegetable or peanut) at 350 for approximately Legs, 8 minutes...Breasts 13 or so thighs 10 minutes on each side
Hope you enjoy!

Answer 6

Don't you mean friend chicken? If you do, I Know this answer:
First, Collect chicken DNA. Then, use a machine to clone new chicken. After the chicken is cloned, Give the chicken food or anything else that makes the chicken happy and then after a while,
The chicken will be your friend. Then you've made a friend chicken/chicken friend! Happy Playing with your chicken friend!

Answer 7

The easiest way to make it is using boneless skinless chicken breasts (or tenderloins to make homemade chicken tenders), buttermilk, Bisquik baking mix and OldBay seasoning, and 2-3T of butter.

Melt butter and put in bottom of baking pan.
Soak chicken in buttermilk. Add 1T Old Bay to 1 cup Bisquik. Drag soaked chicken through dry mix until will coated. Place in baking pan. Bake at 375 until crispy and golden. Yummy! You may have to adjust oven temp based on your oven.

If you like your chicken spicier - add more Old Bay. Too spicy - add less.

Answer 8

Just follow either recipe! I can never decide which one is my favorite.. I guess the one I'm eating at the moment! :-) These are both Southering Living magazine recipes.


Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings
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Our Best Southern Fried Chicken

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings