Fried Chicken?

Question

In need of a good Fried Chicken recipe.

Answer 1

Fried Chicken

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.

In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Answer 2

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.

Answer 3

Seasoned Fried Chicken


Ingredients
3 lb. cut-up fryer chicken
1 1/2 cups buttermilk
1 1/3 cups flour
2 Tbsp. Seasoned Salt
1 Tbsp. Garlic Garlic™
1 tsp. paprika
Olive oil

Directions
Place chicken and buttermilk in resealable plastic bag. Refrigerate 2 hours; turn chicken once. Combine next 4 ingredients in large bowl. Shake buttermilk off chicken; coat with flour mixture. Heat olive oil in frying pan; brown chicken on both sides. Cover pan; reduce heat to low. Cook 30-35 minutes or until chicken is thoroughly cooked. Makes 4-5 servings.

http://tastefullysimple.com/web/dgoodacre

Answer 4

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 5

I mix my own batter with almost equal parts of flour and baking powder and of course add my own seasoning but just salt and pepper will suffice. Heres the kicker...Chopped walnuts. Make an egg wash and dip the chicken pieces into the wash and push the chicken into the flour mixture, coating the whole chicken. You may shake the access off, but there is no need to that makes for a crispy crunchy crust. Fry to brown the outside and if needed finish the chicken in the oven. (Don't fry the chickens to cook, that may burn the walnuts!)

Enjoy.

Answer 6

Soak chicken in buttermilk for 20-30 minutes. Mix flour, salt, pepper and garlic powder. Batter chicken in flour mix. Deep fry. MMM MMM GOOD !!

Answer 7

Here's a simple recipe and check out the reviews from others and follow some of their advice....I tried it myself and gave it a 4.5 stars!!

http://allrecipes.com/Recipe/Better-Than-Best-Fried-Chicken/Detail.aspx

Bon Appetite!!

Answer 8

12 loafs of bread