Fried Chicken?

Question

When I look up fried chicken recipes there are so many?
What is your favorite fried chicken recipe?

Answer 1

Southern Fried Chicken

2 lbs cut-up chicken
Sauce mixture
4 eggs
1/3 cup water
1 cup hot sauce (I use Louisiana Hot Sauce(Tabasco might be hotter)

Seasoning blend
1 1/2 teaspoons salt
1 1/4 teaspoons fresh ground black pepper
1/4 teaspoon garlic powder

Dredging mixture
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt

Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut breast pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.

Answer 2

There are a lot of good recipes so it all depends on your tastes. In the case of chicken batter, you can simply use flour. If you want something a little more complicated, Combinations of egg, egg-water, and buttermilk are my favorites. I have also heard some say that mustard really brings out the flavor in the chicken. Some like to double bread the chicken, rinsing the chicken first, battering it with flower, dipping it in egg/buttermilk, and then rebattering it with bread crumbs. If the bread crumbs are already seasoned, use as little seasoning as possible or none at all. I personally haven't had the chance to explore it the idea of a mustard batter chicken. Before you batter, you must season the chicken to your tastes. I love the combination of onion powder, garlic powder, salt, and pepper. A very simple way which doesn't take as much care is a simple mixture of seasoning salt and pepper. It all depends on your tastes and who you're serving the chicken to. If I was always cooking for myself, I would have the independence to be a little more adventurous. My advice would be to just follow the basics. Take a recipe and make it your own. Throw the measuring cups out of the door because it isn't rocket science. Have fun, and put some love into the chicken. Don't be afriad to get your hands dirty in the process. Soul food is meant to 'feed' the soul, and it should also be from the soul.

Answer 3

By far my recipe is the double dip
soak the chicken in some butter milk for couple hours;
use breading of your choice (corn flakes, saltine crackers, ritz crackers, flour, etc.) seasoned to your liking of course

after you put the first coat of breading on, redip into an egg/milk mixture and bread it a second time

then just fry away in an oil of your choice

thats the cool thing about this recipe cuz you can vary it so many ways such as dip first in a seasoned flour coating then egg dip and then corn flakes, then fry in a light olive oil (wanna kickk it up a little, throw some grated parmesean into the corn flake mixture)

cooking is a wonderful way of being creative (but two much creativity is gaudy also)

cook cook cook awway and always have fun

Answer 4

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

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 cast iron frying pan, melt lard over medium-high heat to 375 degrees. I use the splatter test, put a little water on your fingers and flip it into the grease, when it splatters the heat is right. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels

Answer 5

GENUINE SOUTHERN FRIED CHICKEN

3 1/2 pounds chicken, cut up
3 teaspoons salt, divided
1/4 cup butter
3/4 cup all-purpose flour
1/2 teaspoon fresh ground pepper
vegetable oil

Sprinkle chicken with 2 teaspoons salt. Place on platter, cover with wax paper and refrigerate 4 hours or overnight. Pour 1 inch oil into large, deep, heavy skillet. Add butter and heat over medium-high heat to 375 F.
Meanwhile, rinse chicken under cold water. Place flour, remaining 1 teaspoon salt and the pepper in paper bag; shake well. Add half the chicken; shake to coat well. Shake off excess flour. Repeat with remaining chicken. Add chicken to skillet in single layer so pieces do not touch. (If necessary, cook in batches. Keep cooked pieces warm in 200 F. oven.) Cook until evenly golden brown on both sides, turning once, about 15 minutes. Drain well on paper towels. Serve hot.

Answer 6

eat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat

Answer 7

Every one has there own family recipes that are near and dear to them...and they go from the ridiculous to the sublime...i just love fried chicken...but to this day i cant find anyone who cooks chicken like my granny used to...it was simple rustic and delicious...here's what she did
1 small..(around three pounds) chicken...the larger the chicken the less tender the breasts will be
cut your chicken into pieces..place in a brine of garlic powder and water (i cover the chicken with water and add 2 tbsp garlic powder)....and place in fridge for about 4 hours....take chicken out and pat dry.....sprinkle with salt and pepper......place a good amount of flour in the baking dish...season with salt pepper...garlic powder...poultry seasoning...paprika(makes it darker)...basically whatever your favorite spices may be....dip your chicken in the flour and place on a rack to rest...heat oil in your frying pan..should come to halfway up the chicken piece.......heat to 350 ..when it reaches 350 dip your chicken in the flour one more time..shake off and carefully place in the pan...dont overcrowd....fry til it gets a nice brown...turn and brown other side...then turn your heat to low or med low...cover and cook for about 18 minutes turning occasionally.....drain on a paper towel.....take 3 tbsp of your oil (make sure to get some crumbs from the pan) and put into another pan..add 3 tbsp flour...salt and pepper to taste....cook for 2 minutes then add milk a little at a time while whisking.. till you get the consistency you like....poor over some mashed potatoes or biscuits...and Enjoy!!!

Answer 8

Everyone has their own version of recipes...give 2 people the same recipe and it probably won't taste the same, even when followed precisely. "Naked Chicken" from Popeye's is my favorite. LOL...They use some kind of delicious blend of herbs and spices. I don't like to make my own fried chicken.

Answer 9

A very simple recipe.

Wash the chicken.

Salt & pepper the chicken.

Flour the chicken.

I like to fry the chicken in a Fry Daddy.

It's really good .... yummmmmmmmmm

Answer 10

- the worst thing about fried chicken is if it is underdone and bloody near the bone so I always try and cut the chicken into quite small pieces

- don't use measuring spoons etc but your own taste or your family's preferences for amounts of seasoning but I recommend being generous with all the seasoning because chicken has such a bland flavour

- I marinate the chicken pieces in a mixture of black pepper,crumbled cayenne pepper, freshly grated ginger and freshly grated lemon peel,rosemary and thyme and I salt it with a little soy- sauce(about 2 tblsp. for one large chicken). Make sure all seasoning is evenly distributed. I refrigerate pieces like this (covered) for about 6 hrs or overnight.
FRYING
- toss the pre-seasoned chicken pieces in a bag with all purpose flour(shake off all excess flour well before...
- quickly dipping floured pieces into beaten eggs (about 2)that have a pinch of salt beaten in(optional: lots of fresh finely chopped parsely beaten into the egg)
-roll floured then egg-dipped chicken pieces in coarse
breadcrumbs(make sure crumbs adhere to egged chicken by patting the pieces firmly and evenly)
- fry pieces well in a deep frying pan with olive oil until a deep golden brown
- drain on paper kitchen towels

actually ,although delicious hot,this recipe really makes wonderful cold fried chicken for picnics or excursions !!

SPANISH FRIED BONELESS CHICKEN BREAST:
marinate for a few hrs or overnight 2lbs of thick chicken cutlets of boneless breast in the following seasoning:
- half a cup of white wine
- 1 tblsp Spanish paprika(pimentón) ¨sweet¨not spicy
- 2 tblsp. of oregano
- 4-5 crushed and finely chopped cloves of garlic
- salt and a dribble of olive oil
coat pieces well and refrigerate covered
FRYING.
- toss pre-seasoned chicken breasts in a bag with all purpose flour till well coated and shake off well all excess flour
- pass through beaten eggs(2)
- coat well with breadcrumbs in a bowl ,pat breadcrumbs firmly onto chicken
- fry in a deep frying pan with lots of olive oil till golden brown