Fried chicken?

Question

who has the best fried chicken recipe? what is it? How to make chicken extra crispy and completely done in the center?

Answer 1

Here's a little secret to share. Use bacon grease to fry it in. Makes it really crispy and it won't taste like bacon. Use about half bacon grease and half regular cooking oil.

Answer 2

Fried Chicken
Ingredients
3 1/2 pound frying chicken, cut into 8 serving pieces
2 cups buttermilk
1/4 cup water
2 teaspoons red pepper sauce [more to taste]
3 cups flour
1 tablespoon coarse salt
freshly ground black pepper, to taste
1 tablespoon dried oregano
1 tablespoon granulated garlic
1 teaspoon paprika
1 teaspoon cayenne
4 cups peanut oil, for frying

Method
Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.

*Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off.

Serve immediately or cool to room temperature.

Answer 3

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 4

Heat 3/4 inch oil in a heavy frying pan (preferably cast-iron) over medium-high heat, until it gets to 350 degrees F. Use a 2-inch-deep pan if possible to reduce spatters.
When oil is hot, shake any excess flour (if applies) off the chicken and add the pieces to the pan a few at a time. Don't allow the pieces to touch in the pan. Fry the chicken in batches if your pan won't hold them all with space to spare.
Cook the chicken pieces for about 10 minutes per side. Regulate the heat as the chicken cooks, keeping the oil temperature below 375 degrees - use a deep-frying thermometer to the check the temperature.


Add chicken carefully to the pan, handling it with long metal tongs if possible.

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

Here is a trick I learned while living with my grandparents,

Whole chicken or already cut chicken: after cleaning, place chicken in a pot with water and butter, place in oven for 45min.
take out and let sit till cooled off, make your batter, flour, salt pepper, garlic paste, egg white or yellow, milk, cornflakes.
(paste each piece with garlic) (wet batter first,)
dip chicken, then dip in flakes, set to the side, repeat till all are covered,
repeat process with wet batter.

after you have given your chicken two dip bathes, have your cooking grease prepared in a large pot or crock pot.

medium to high heat, chicken fully covered with what ever grease or cooking oil you use,

cook for 45min, why? because your chickens inside were already pre-cooked in the oven, all you want to do now is crispify the skin,
I've learned that chicken should be cooked twice due to the severity of what could happen if eaten raw, it is not just the center you worry about, but also the bone, be sure the bone is cooked and that is why it is best to cook twice.

Plus it taste really good and is really crispy and crunchy.