Do You Know How To Cook Fried Chicken?

Question

'Cause I sure don't! Okay I'm a beginner when it comes to cooking. I've tried out some type of fried chicken before with some seasoning, but it never tasted as good as the ones my mom makes. I want to learn how to make all types of fried chicken. So if you're willing to share with me what you know on how to cook fried chicken, then THANKS! ^_^ Also... about how much time should the chicken sit on one side? Should I drown the chicken in oil lol? High, medium, low heat??? What kind of oil do you recommend to cook it with. Thanks for those who help out! :D

Answer 1

I buy boneless skinless chicken leg meat(leg and thigh) and cut the pieces into 2 or 3 smaller pieces. After the chicken is rinsed(Some people say don't rinse,but I remember Julia Child talking about fecal soup when cooking chicken) I marinate the chicken in buttermilk overnight. The next day, I pile a big heap of dried bread crumbs seasoned with a couple of teaspoons of poultry seasoning(it's really just onion powder,garlic powder,paprika,sage)on a lipped cookie sheet pan, and roll the pieces of chicken in the crumbs to coat. Heat peanut oil in a big fry pan to medium heat.Let the chicken sit in the fridge while the oil is heating-a rest is good for the breading.Fry the pieces 6 or 7 at a time for about 10 minutes on each side until golden brown and cooked through. If they cook too fast,turn the heat down. I've also marinated the chicken in ranch dressing-gives a different flavor. By the way-you'll never have fried chicken as good as your Mom made-like my Grandma's-but you have the memories.

Answer 2

Heat about 1 to 1 1/2 inches of oil in a cast iron or other heavy skillet. You do not need to submerge chicken entirely.

Wash chicken pieces and pat dry. (If you have time, soak chicken in buttermilk overnight - this makes even better chicken but isn't absolutely necessary).

Dredge chicken in a mixture of flour, salt, pepper and paprika to your taste. Make sure to put enough salt or it won't taste good.

Place floured chicken carefully in the hot oil, starting with the meatiest dark meat pieces (thighs, drumsticks). The oil should sizzle when you put the chicken in or it isn't hot enough and your chicken will be greasy. Don't crowd the pieces or the oil will get too cool and your chicken won't cook properly. Cook about 10-12 minutes per side, longer if your pieces are very large. The chicken should be brown and crispy. Remove with tongs.

Drain on paper towels and enjoy while hot!

Answer 3

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 paler towels.

Answer 4

of course.
all you do is wash and season your chicken with seasoned salt, garlic powder and black pepper. if you like it spicy, add a few dashes of powdered cayenne pepper.
roll the chicken in flour until fully coated, then set it on a plate or cookie sheet and put it in the fridge for an hour or so.
get a big pot, fill it half-way with canola or vegetable oil and set your heat on medium high until the grease is HOT.
carefully put the chicken in the hot grease and let the chicken cook for 25 minutes or until the chicken is a deep brown color and the juices runs clear, and the chicken floats to the top of the pot.
carefully remove the chicken from the pot and drain it on paper towels.
wait 15 minutes to eat the chicken and enjoy.

Answer 5

I make my fried chicken really simple and healthy.

Season with garlic salt on both sides
Heat pan (stainless steel pan)
Put chicken on heated pan (No oil, the oil will come out of the chicken)
Cover
Probably about 10 mins. each side. You should be to tell.

Important: Do not turn chicken until that side is cooked
FYI: If you fry chicken in oil, the chicken sucks it in but if you don't put any oil at all, the oil of the chicken will come out. Leaving you with fried chicken that is not oily.

Hope you like it.

Answer 6

I use regular all-purpose flour and mix seasoned salt in the flour (I use McCormick's brand, but I'm sure any brand would work.) I dredge the chicken in beaten egg, then coat it with the flour/seasoned salt mixture. (For extra crispy chicken, dredge chicken in egg, coat with flour, and then dredge through egg and coat with flour again.)

I use canola oil for frying, but vegetable oil or corn oil would also work. Get it nice and hot, over a medium-high flame and cook the chicken about 10 minutes on each side, or until it's a nice golden brown color. You don't want to drown the chicken in oil. Just use enough so that about half of the piece is covered.

Answer 7

Try this recipe. It's tasty and easy. Good luck!

BEST OVEN FRIED CHICKEN

1 cup crushed rice krispies
1/4 t. crushed thyme
1/4 cup grated Parmesan cheese
1/8 t. pepper
1/4 cup chopped almonds
2 T. minced parsley
1 t. salt, optional
1/2 cup butter
1/2 clove garlic, minced
2 ½ to 3 lbs. chicken pieces

Combine the first 7 ingredients. Melt the butter and garlic. Dip the chicken in butter then in crumbs. Place in baking dish and cook at 375 degrees for 1 ½ hours.

Answer 8

Crispy baked chicken Set up: 1/2 cup flour seasoned with a pinch of salt and a pinch of black pepper on a plate 2 large eggs, whisked with some vermouth, vodka, milk or water in a bowl 2 cups panko breadcrumbs with a big pinch of salt, black pepper, Italian seasoning and grated Parmesan on a plate (add a pinch of crushed red pepper flakes for a hint of heat) Method Heat oven to 375. Drizzle 2 tablespoons of vegetable oil on a baking sheet with sides. Rinse the chicken with cold water and pat dry. Remove the tenderloin and pound the breasts to an even thickness. Dust lightly with seasoned flour, float in the egg wash, coating completely, then press into the panko breadcrumbs on one side, flip and press the panko into the other side, make sure it is completely coated. Place the chicken on the baking sheet and then flip over so both sides have some of the oil. Bake in the hot oven, 18 minutes, flipping half way through the cooking time

Answer 9

I soak the chicken in buttermilk for a few hours, dreg in seasoned flour. Now the secret nobody has mentioned is that you must let the floured chicken rest on a rack for about a half hour to 45 minutes before frying. Cast iron on medium heat is the best.
Hope this helped.

Answer 10

I would brown the breadded chicken in shallow hot oil and par cook then throw them in the oven to finish cooking.