fried chicken recipe?

Question

i have tried to make myself but can't seem to get a good batter!

Answer 1

Fried Chicken

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 2

To get a good batter, soak the chicken in buttermilk. Drain, then roll in seasoned flour. If you want a thick crust, you can then dip the floured chicken back into the buttermilk, then back into flour a 2nd time.

I like this recipe:

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

Answer 3

Here are the ultimate tips on fried chicken:
1. soak chicken in salt water and garlic powder over night in the fridge.
2. drain chicken on a slanted dish in the fridge.
3. season chicken first with your spices.
4. flour chicken and put in fridge for one hour before your final touches.
5. a simple batter is 1/2 cup flour to 1/2 cup cornstarch, 1 tsp salt and use club soda until batter is like cream. drain excess off and fry at 350 until oil starts to make a different sound.

Answer 4

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 5

This is the best I have come up with!

In a zip-lock bag pour in dry Bisquick mix
then add pepper, salt, Tony's Cajun seasoning, basically any seasoning you want. Add about a scooped hand full of self rising flour. Zip up and mix until all is blended. Then I use chicken strips or you can use any part put them in the plastic bag and shake it until its covered, fry it up!!
NOTE: Always soak your chicken or what ever in eggs and milk before battering...
GOOD GOOD GOOD!!

Answer 6

I always do chicken fingers just because it takes less time to cook....so cut the boneless, skinless chicken breasts into strips then...
Soak the chicken in milk just for 15 minutes or so.

Shake pieces in a bag of a mixture of flour & whatever spices suit your fancy/taste. I use a variety but always ...herbamare (from the health food store - it's an "aromatic sea salt"), Lawry's seasoned salt & The Keg - Cajun Spice, pepper & Emeril's, .... sometimes garlic powder or whatever else I grab in the cupboard.

Dip chicken again in the milk then shake again in the flour mixture.

I usually fry them in sunflower oil or canola oil. Serve them up with plum sauce for dipping or whatever else you want to dip them in.

My chicken fingers are famous with my kid's friends. They all want to know when I'm cooking them next and usually invite themselves for dinner.

Answer 7

This is as good as it gets!!!

breading:

1C. flour
1c. instant potato flakes
salt and pepper to taste
2 tsp. garlic powder

Mix together. Dip the chicken in buttermilk, then bread the pieces. Fry in Canola oil on med. heat. Serve with fried potatos. Delicious. Enjoy!!!!!!!!!