How can I make crispy fried chicken without a deep fryer?

Answer 1

Here is my favorite.

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 paler towels.

Answer 2

Fried Chicken Without Deep Fryer

Answer 3

I cheat and use oven fry crispy recipe u can find this at any grocery store and it makes good crispy fried chicken. the name of the box is oven fry crispy recipe and all u need to do is coat the chicken and bake it in the oven with 2 tsp of oil on a cookie sheet . make sure u turn them over half thru the cooking process and u will enjoy this warm or cold .

Answer 4

The best way to get it crispy is to use a beer batter and dip it first in seasoned flour, then in the beer batter, then back in the flour. Here's a good recipe:

For a 2 1/2 to 3 lbs. cut up frying chicken

Seasoned Flour:
1 1/2 c. flour
1 tbsp. garlic salt
1/4 tsp. poultry seasoning
1 1/2 tsp. black pepper
1 1/2 tsp. paprika

Combine all ingredients; set aside.

Batter:
2/3 c. flour
1/2 tsp. salt
3/4 c. flat beer or water
1/8 tsp. pepper
1 egg yolk, beaten

Combine flour and seasonings in bowl. Combine egg yolks and beer. Add gradually to dry ingredients. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry a large deep skillet in 2 inches of oil or shortening heated to medium high. Fry for about 10 minutes on the first sied, turn over and fry an additional 10-12 minutes, or until golden brown on the outside and done on the inside to a temperature of at least 165 degrees F. Drain on paper towels.

Answer 5

I agree about soaking it in butter milk (I love the barefoot contessa's) fried chicken but if saving calories do skim milk and some olive oil with your favorite seasonings - over night or for a few hours in the 'fridge add salt right before you nake though - (as needed)!

dip/ cover in flour, then dip in bread crumbs. I always bake our chicken (I make home made tenders) just add a table spoon of olive or canola oil to a cookie sheet and turn but cook at about 375 for an hour - keep an eye on things.

Answer 6

Don't flip the chicken more than you need to, this is hard because you have to get the oil really hot and not burn it before you flip it, could time depends on the size of the pieces, but 10 minutes on each side is a good start, you can check by sticking a fork into it, the fork should go in easily and no "blood" should come out, a good heavy skillet is good to use, but a nonstick is ok as long as you DON'T TURN THE CHICKEN MORE THAN ONCE during the cooking process

Answer 7

To be honest I don't eat fried foods anymore like I used to. However, I have cravings for fried chicken. Anyway I use shake n' bake. Instead I dip the chicken in eggs and buttermilk. Then double coat with the shake n' bake coating. You would never tell the difference.

Answer 8

Here's what I do with chicken, the skin stays crispy, and you the taste is great
Wash chicken pieces, shake off excess water and place on cookie sheet.

Sprinkle the following spices over each piece: salt, pepper, garlic powder, chili powder, corriander, basal, and parsley.

Put in oven and bake at about 375 for 45 minutes or until chicken is done.
--Enjoy!

Answer 9

wash and cut up your chicken, soak over night in the refrigerator in buttermilk (sometimes I add a little honey to the mixture) when ready to fry, preheat your oil to 350 degrees (about 2 to 3 inches in skillet), make a flour, salt and pepper in a bowl, dip buttermilk soaked chicken into flour mixture and back into the milk and then again in flour...place in hot oil...fry 15-20 minutes or until golden brown turning once, reduce heat and fry for another 20 minutes.....

Answer 10

I soak it overnight in a little buttermilk and Paula Deen's house seasoning(get the recipe@ foodtv.com). Coat the chicken in Panko crumbs---these are awesome!! and bake in the oven. This works best for boneless chicken cut into strips!