How do you make basic fried chicken?

Answer 1

Basic fried chicken

INGREDIENTS
1 (4 pound) chicken, cut into pieces
salt and pepper to taste
1 1/2 cups all-purpose flour for coating
2 quarts vegetable oil for frying
DIRECTIONS
In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

Crispy Fried Chicken

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

Basic fried chicken is chicken rolled in flour and fried in hot grease (about 350 degrees F) until it reaches an internal temperature of 165 degrees F. The flavor comes from seasoning the flour itself. You can use anything salt, garlic, cayenne pepper, chicken base, anything really. You can also marinade your chicken to get a better flavor. Another tip you may try is to just fry your chicken to a good color that you like and pop it in the oven for 10 minutes or so. Hope this helps

Answer 3

I like to take chicken pieces (on the bone or boneless) and soak them in a bowl of buttermilk with about 2-3 tablespoons of hot sauce for about 30 minutes. This will really tenderize the meat, and gives it a wonderful flavor. Then drain the chicken, and dip it in flour that I have seasoned with pepper, salt, onion, & garlic powder. Shake off the excess flour and fry in a deep fryer on 350 for 10 -15 minutes or until golden brown. Then I place the fried chicken pieces on a cookie sheet and bake at 350 for 20 minutes or so to finish cooking the inside. The deep fryer cooks the outside so you get that wonderful crisp crust, but you need to finish cooking the inside too, and this makes a really good fried chicken.

Answer 4

Here is my favorite. Heart attack special.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paper towels.

Answer 5

Here in the south there are 2 ways you can do it and both are good. the first way is to take your chicken pieces rinse them well and set the piece in a bowl, add salt and water to cover the chicken and let soak all day or over night. Then when you are ready to fry it, put your oil in your pan and let that get hot on MEDIUM heat. Put your flower in a zip lock bag and season with salt and pepper, shake it up to mix. pour the water off the chicken and rinse again, then drop a few pieces in the flower and shake....then put into the frying pan ( you can also use and electric skillet) fry til juices run clear and golden brown.

The 2nd way is to marinate your rinsed chicken pieces in buttermilk over night...then take out of buttermilk, and follow the same for shaking in the flower as above.....this makes the most moist chicken I have ever tasted....not to mention it is really good.

Answer 6

Before seasoning the chicken, clean it inside and out.
Then you want to use a cup of buttermilk, Accent seasoning or Sazon Goay( either will give your chicken a nice color), your favorite spices ,flour, and Canola oil.
Marinate the chicken for at least one hour is in a zip lock bag.
Put you oil on, and let it get hot.
Season your chicken the way you like, flour the chicken, dust off the excess and place the chicken in the pan. Be careful not to overcrowd the pan, the chicken will not brown properly.
Good Luck

Answer 7

Southern Fried Chicken

1. Soak in buttermilk overnight or for three-four hours.
2. Season a plate of flour with , pepper, salt, and
Mc Cormick's Garlic and Herb Seasoning.
3. Beat one egg and add some water ( 3 - 4 T), beat again.
4. Remove chicken from buttermilk , dip in egg wash briefly, and dredge in flour. Shake off excess flour.
5. Heat Crisco oil in frying pan until it it hot but not boiling. Fry chicken one one side until browned... turn gently with
tongs and fry other side until browned and crisp. Repeat with other pieces of chicken.

Fried Chicken Gravy

Drain grease from frying pan but leave the browned pieces of chicken crisp. . Sprinkle these with 2 T. flour and stir, stir, stir. Slowy add one cup milk ( or more) and stir , stir. Let simmer... so gravy can thicken. Add more milk if necessary if it's too thick. Season well with pepper.

Serve over mashed potatoes.

Answer 8

Buttermilk Fried Chicken
Ingredients
1 lb Chicken breast
1/3 c Flour
1/2 tsp Basil
1/4 tsp Salt
1/8 tsp Black pepper
1/4 c Buttermilk
2t Cooking oil
Gravy:
2tsp Flour
1/2 tsp Instant chicken bouillon granules
Dash black pepper
3/4 c Milk
Preparation

1. combine flour, basil, salt, and black pepper. pour buttermilk into another dish. coat chicken with flour mixture, shaking off excess. dip in buttermilk, then again in flour mixture to coat all sides.

2. in a large skillet cook chicken in hot oil over medium heat for 15 minutes turning to brown evenly. reduce heat to medium low. cook uncovered 35-40 minutes or until chicken is tender and no longer pink, turning occasionally.

3. remove chicken from skillet and drain on paper towels. reserve the drippings in skillet. trnasfer the chicken to two dinner plates. cover and keep warm.

4. for gravy stir the 2T flour, the bouillon granules, and the dash of black pepper into the reserved drippings skillet, scraping up any crusty browned bits from bottom of skillet. add the milk all at once. cook and stir over medium heat until thickened and bubbly. cook and stir for 1 minute more. serve the gravy over chicken and if desired over the mashed potatoes.

Answer 9

You can download a free chicken recipe cookbook here, which I am sure will give you some recipes for fried chicken

Answer 10

salt and pepper the chicken roll it in flour fry it on me/low in bacon grease when browned turn it and do it on the other side,check for doneness ,,,then add some four to the skillet about 1 tablespoon let it fry for a bit sturing it around then add 3 cups of milk for gravy,,stur well and simmer till done pour over taters yummy oops i ment flour not four lol sorry