good fried chicken breading recipe?

Answer 1

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.

Answer 2

My great grandmother just used seasoned white flour. It's not so much the breading as it is the temperature of the oil. Mix salt and pepper into flour and dip your washed and dried chicken pieces into it, coating thoroughly, and shaking off excess flour (if you don't, the flour will settle in the bottom of your skillet and burn). Place pieces in skillet with about 1/2 inch of HOT oil and fry, turning occasionally, until browned on all sides. Cover for a few minutes (to allow the steam to cook the chicken through) and uncover and keep turning until crispy.

If your oil isn't hot enough, the chicken will sit there, the flour will absorb the grease, and you'll have a gummy mess. If it's too hot, your chicken will burn on the outside and be raw in the center. It needs to be JUST right to make it work. I can't tell you what temperature it has to be at. When I make it, I heat the oil over med-high heat for about 5 - 7 minutes. A drop of water thrown in the pan should make it splatter. Make sure you cook your breasts first, then add the other pieces a few minutes later. Breasts take the longest to cook.

Answer 3

For True Fried Chicken you wouldn't add any breading or it would burn in the oil.
I take Flour, Salt, pepper and 1 Good Seasons Italian Packet Mix and blend it all together in a paper bag or plastic baggie. Shake up your pieces of Chicken then fry them in Oil. Cover for 15 minutes, turn chicken re cover and cook 15 minutes more, then leave the top off and keep turning chicken every 5 minutes until its golden brown and crispy.

Answer 4

House of Autry Medium Hot Breader. You can find it in the flour section of your grocery store. It's spicy but not too spicy for people who don't like spicy food. It has a really good flavor. Works great for seafood too.