How do you make Crispy Chicken? i know you are suppose to use flour and what else. ?

Question

i'am trying to make crispy chicken .. do i use boneless chicken? or could i use thighs, legs ect?..am not sure . this is my first time cooking i'am 17

Answer 1

********FRIED CHICKEN
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. Knorr chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/3 tsp. Bell Seasoning
1 tbsp. freshly chopped parsley
2 large cloves garlic, minced
1/2 tsp. soy sauce
2 tsp. black pepper
1 tbsp. Wondra flour
1/2 tsp. Monosodium Glutamate (optional)
additional flour for separate pre-coating
5-6 cups Crisco cooking oil
1 frying chicken, cut in pieces
Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.
Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.
In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.
In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.
Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.
Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.
Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).
Pressure Fryer:
If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).
Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.
Regular Deep Frying:
Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.
TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!

Answer 2

Depends if you are frying or baking. Baking is considered healthier. Wash the chicken - any cut will do, but wings are a waste of time in my opinion.

Weigh the chicken and turn oven on to heat 180 degrees to get it good and hot. Calculate the time by this formula. 20mins per lb plus 20 minutes. Easy! Only fish is quicker!

Rub a little oil over the skin of the pieces (you do need the skin on!) and onto that rub any salt and pepper, herbs (tarragon is good) or spices, and sprinkle some lemon juice over that. Dust with flour, though I feel this is not necessary. I never do this - perhaps I should, but anyway, I digress.

Pop it on a tray preferably on a rack to lift the chicken off the bottom of the tray and put in oven on a middle shelf. Baste it, ie pick up some of the fat and oil that it has leaked into the bottom of the tray and spoon it over the chicken.

This will all help to crisp up the chicken. If you do find it is catching or going too brown and crispy to quickly lightly cover wih foil to prevent further deepening of colour. But the chicken must be cooked for the right amount of time to avoid food poisoning!

Pierce the thickest part of the chicken to check that the juices run clear. Any blood, or any doubt, leave it in a bit longer.

Enjoy! And good luck with your cooking! It is nice to know that some young people are looking to cook proper food.

Answer 3

Crispy Fried Chicken

1 whole fryer, cut into 8 pieces
Essence, recipe follows
2 cups plus 2 tablespoons buttermilk
Vegetable oil for frying
2 1/2 cups flour
2 eggs, beaten
Salt and pepper

Season the chicken pieces with Seasonings below.. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Seasonings. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

Seasonings:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly. Yield: 2/3

Answer 4

you can use any kind of chicken you want, me personally I use bone chicken, for the breading you can use a big plastic bag or a big bowl to mix this in. you can use corn flakes, white pepper, salt and flour, crunch up the corn flakes really good, it makes it extra crispy, get another bowel and beat some eggs in it, dip the chicken in the eggs, this makes it stick and you do not taste the egg, trust me. after that dip it in the flour and push it down on there so the flakes get on it...put the stove on medium, and cook it until no blood is coming out, usually about 20-30mins on each side depending on how high you have the stove, you can use a frying pan, or whatever u want, i usually use a frying pan and make sure u have oil in it, get the oil nice and hot before u put it in, but stand back when you put it in because it might pop at you...you can also cut the chicken open to make sure it is done, so you wont get sick!

Answer 5

Here is my favorite. I only use thighs and legs. I don't like white meat, too dry. But you can use the whole chicken if you want.

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 6

Use Corn Flakes...

1 broiler fryer, cut up, about 3 pounds chicken parts
1/3 cup flour
1 1/2 teaspoons paprika
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons water
1 cup crushed corn flakes
1/2 cup flour
1/2 cup butter

Answer 7

you season the chicken with seasoned salt, garlic powder, and black pepper.
then, you roll the chicken in flour (make sure all of the chicken is fully coated with flour).
set all of the floured chicken on a plate, theb set it in the fridge for a couple of hours.
after your chill the chicken for awhile, remove the chicken frome the fridge.
in a large pot, fill it halfway with cooking oil (canola or vegetable will do) and let the grease get HOT.
carefully, put the chicken in the oil and let it cook for 25 minutes until the chicken is a deep brown color and the juices runs clear.
remove and drain the chicken pieces on a baking sheet lined with paper towels.
let it cool for 10-15 minutes before eating.

Answer 8

Are you frying it? or baking?

If frying, first dredge your chicken in flour then in a mixture of 2 eggs and 1/4 cup of milk then back into flour. Don't forget to season it with at least salt and pepper.

If baking, I use bread crumbs and the same egg mixture for frying.
Any chicken is fine, just remember that it takes a little longer to cook when its on the bone. If frying make sure you put a lid on it.
Good luck!

Answer 9

For crsipy chicken I use chicken legs or drumsticks, thats the small ones (with skin) I drizzle oil over the chicken then add salt and pepper and some herbs (provence) cook at 200c for about 25 minutes or until crispy :)

Answer 10

you can use boneless, skinless or regular chicken.
I blend a cup of flour, a cup of corn starch, a tablespoon of salt or seasoned salt, a tablespoon of white pepper, and a tablespoon of sage in a freezer type zipping bag, about a gallon size.

dip the chicken pieces in buttermilk and toss each separately in the flour mixture. lay them on a baking pan that has been sprayed with non stick spray. Bake at 350F for 30 minutes, turn over and bake for another 30 minutes. or you can fry them if you want. I don't like the mess of frying!