the best way to make fried chicken?

Question

i made it before and did not even come close

Answer 1

KFC... lol!!

Answer 2

You can either coat your chicken with milk, scrambled egg, butter milk or even water, it all depends on your liking. You can buy a wok (between $20-$40). Buy pure vegetable oil.
1. Fill the wok half way.
2. Heat the oil l(eave it inbetween the 3 & 4)
3. Meanwhile wash your chicken
4. Mix some of your favorite seasoning with some bread
crumbs.
5. Dip the chicken in water, milk, or whatever you will use.
6. Dip it into the breadcrumb mixture.
7. Drop the chicken into the hot oil. Leave it in there for 15
minutes or depending on how you like your chicken.

It is easier if you were to get some tongs that way you don't have to stick a fork in there, where it may drop the piece of chicken back and splash the hot oil on you..

Answer 3

Here is the way I do it, and I will add a variation you might want to try.

1 - Wash your chicken pieces to prevent salmonella, and rinse in water with a little white vinegar.

2 - Put a cup of all-purpose flour in a 1 gallon freezer bag.

3 - To the flour, add salt, pepper, garlic powder, and other spices of your choice, I like to add Emeril's Essence . Close the bag and shake well to mix the flour and spices.

4 - Pour about an inch of cooking oil, or melted shortening in a large skillet, one that has a lid. Turn the heat on high to heat the oil.

5 - Drop two or three pieces of chicken in into the flour bag, close it and give the bag a good shake to coat well.

6 - Drop the chicken into the hot oil, and cover.

7 - After about 3 minutes, turn the chicken and recover for another 3 minutes.

8 - Turn heat down to medium, medium-low if it is an electric stove, and cook uncovered, turning frequently.

9 - Cook until the internal temperature is 165* F., or until juices run clear when you stick it with a fork.


Variation:

In a large sealable container, mix buttermilk, lightly beaten egg, a few shakes of Tobasco Sauce, and some garlic powder. Add the washed chicken pieces and let sit for at least half an hour.

Put your seasoned flour in a large low-sided pan. Dredge the chicken pieces in the flour until well coated. Fry as directed above.

Enjoy your chicken.

Doc

Answer 4

BIG MAMA’s FRIED CHICKEN

(Makes 8 servings)

2 Chickens cut into breasts, legs, wings, and thighs
4 large eggs
¼ cup water
3 cups all-purpose flour
2 Tbs. Salt
1 Tbs. Paprika
2 tsp. ground black pepper
3 to 6 cups shortening

Rinse the chicken and pat dry.
In a medium bowl, beat together the eggs and the water.
Combine the flour, salt, paprika, and pepper in a bag and set aside.
Heat the shortening in a large deep skillet until it is hot, but not smoking. If you’re using an electric skillet, heat it to 400º F. (200º C.).
Dip each piece of chicken in the egg mixture and then place in the bag with the flour and shake to coat. Let stand for 4 or 5 minutes.
Fry three to five pieces of chicken at a time for about 15 minutes, until they are browned and cooked through.
Drain on paper towels.

Answer 5

Is your question "serious?" Of course it is, so here is the serious answer you deserve. I hope you recognize it as such.

This is the Fried Chicken Recipe I have used for many years. It is virtually foolproof.

It is simple, reliable AND delicious. But there is a secret or two you need to know if you want your fried chicken to be "perfect."

A basic fried chicken recipe is very simple: the chickens are cut up, dredged in (seasoned) flour, put in a skillet with hot fat, and fried until golden brown.

From all the reading I have done and from all my experience, one of the "secrets" to delicious fried chicken is using a seasoned cast iron skillet. Can you use a different kind of skillet? Yes, of course, but please believe me, it makes a big difference.

The other "secret" is to use small, tender, lean chickens and I'll add this: buy organic (naturally grown) chickens if you can. Since the chicken will be fried with only the simplest of seasoning, the chickens' quality and freshness are very important.

Finally, do NOT add MSG or other flavor enhancers to your cooking. I have seen a number of fried chicken recipes calling for this addition. MSG is not good for you and your family and many people are highly allergic to it.

So get out your seasoned cast iron skillet and try this fried chicken recipe!

Fried Chicken Recipe
Favorite Chicken Recipe
Preparation time: 15 minutes. Serves 4-6.

Ingredients:
2 1/2 - 3 pound (maximum) fryers cut into pieces (breast, drumsticks,wings) or buy these precut
1 cup flour
1 tablespoon sea salt
1/2 teaspoon white pepper
1 1/2 teaspoon papkrika (Hungarian, if you have it)
1/8 teaspoon cayenne, optional (does not make the chicken spicy but does add to flavor)
Crisco shortening or peanut oil or vegetable oil (your choice)

Instructions:
Rinse the chicken
In a large mixing bowl, dissolve 1 tablespoon of salt in very cold water and put the chicken in the bowl
Soak the chicken in this water for 30 minutes (refrigerate if your house is warm)
Remove chicken from bowl and pat dry with paper towel
Combine all other seasonings and the flour in a large plastic bag or in a pie tin
Heat a large (cast iron) skillet or heavy-duty Sauté Pan over medium heat until hot
Flour the chicken pieces a few at a time, shaking off excess
Add shortening or oil to 1/4 inch depth in the hot skillet
Shortening should be about 350 degrees F (if a cube of bread dropped in the fat browns in about one minute, the fat is ready)
Add larger pieces of chicken to the hot pan first
Add remainder of chicken (do not crowd the chicken, pieces should not touch, or it will steam rather than fry. Fry in two batches.)
Using tongs, turn the chicken and fry on all sides until deep golden brown (this may take 40-45 minutes for all pieces - the juices will run clear)
Drain the fat from the pan and combine all browned chicken (both batches) in the skillet and place in a 350 degree F oven for about 30-40 minutes or until the juices run clear (I do not cover the skillet while in the oven. If you do, remove the cover the last 15 minutes to crisp the chicken)
Remove chicken from oven and skillet and drain on a paper-lined baking sheet or lay slices of bread on a baking sheet and then lay the chicken on the bread to absorb the grease

TA-DA! Yummy fried chicken!

Answer 6

Take a chicken. Fry it.

Seriously, the secret to good crispy fried chicken is to always soak the chicken in milk a few hours before frying.
Another real secret to good fried chicken is to have the grease (oil, whatever) very very hot, so it will fry quickly. Just a few minutes to cook the chicken through on each side, take it out quickly, let the grease drain off. If it's hot enough, it will run off and not leave you with cold greasy bones. While the chicken is still hot, dust with seasoning. Don't overdo it, let the bird's flavor speak for itself, don't try to do all the talking for it.

Answer 7

all those answers are good, but too long, lol
here is my quick and easy way-and it is yummy!

(you will have to decide how much you need depending on what cuts and how much chicken you are cooking)
mix garlic powder in with flour. add a tiny bit of chicken seasoning.
rinse chicken, sit in strainer to dry off a bit
-dip chicken in flour mix -coat well. let sit for a second.
-dampen with just a tiny tiny bit of water and redip in flour mix.
(just a drop or two with your fingertips)

I fry in a fry daddy or I bake it in the oven and it comes out just as good as any restuarant.

Answer 8

You can download a free chicken recipe cookbook, am sure you can find several recipes on fried chicken.

Answer 9

Get a package of chicken wings, pan fry in hot sauce (nothing with too much vinegar like tobasco... something like Dave's Hot Sauce) Delicious!

Answer 10

You will probably get tons of recipes. But I would like to suggest double coating the chicken with your choice of coating.