Fried Chicken?

Question

Okay... so I wanna know

How can I make my own chicken like the kind you can get at KFC or those other types of restuarants. I really dont like eating fast food and I'd much rather cook my own meals because I know what goes in it and how healthy it really is...

However, I absolutely love the fried chicken that you can get at those places. How can I cook that type of chicken with the crunchy skin, etc.?

Thanks!

Answer 1

FRIED CHICKEN (LIKE KFC)

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!
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KENTUCKY FRIED CHICKEN RECIPE

INGREDIENTS:

* 1 good chicken (Kosher or 'natural' chickens are usually best), cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.


* AND 1 tablespoon curry powder
* 1/2 teaspoon ground allspice


OR

fines herbes mix:

* 1 tsp chopped tarragon
* 1 tsp chopped chervil
* 1 tsp chopped chives
* 1 tsp chopped parsley
* (or any combination of the above, plus whatever else you fancy)


PLUS
* 1 - 2 cloves garlic, minced
* 1 tsp cayenne pepper (more or less to taste)
* 1 egg
* 1 cup flour
* Salt and pepper to taste
* Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard and butter combined or vegetable: Crisco shortening, corn, canola, peanut. Canola or corn oil imparts the least flavor, lard the most. Crisco shortening seems to result in the 'crispest' chicken. Canola is considered the healthiest.

OO Large heavy skillet or casserole with cover; large mixing bowl; tongs or a big fork for handling chicken pieces, frying thermometer (ideally).

IN a bowl, mix chicken with salt, pepper, spices, garlic, chili, egg and 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery and not too wet - it has to adhere to the chicken).

ADD enough fat (oil) to your skillet to come to a depth of about 1/2 inch and turn heat to medium. If you are using butter, skim any foam as it rises to the surface.

WHEN oil is hot (see introductory paragraphs) raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less - oil should sizzle but not smoke) and cook for 7 minutes.

UNCOVER skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.

TURN chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.

REMOVE chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.

Answer 2

The trick to frying crisp chicken is that you need to put the chicken through the battering process twice. What ever the batter is you are using ( ie: flour mixture in one bowl and egg/milk mixture in another) follow recipe directions and dip the chicken in the "wet" pan then into the "dry" pan coating the chicken throughly. Set chicken aside until all pieces have been coated. Then repeat the process AND then place in the hot oil. I prefer using a canola type oil instead of straight vegetable oil. The chicken just tastes better this way.

Answer 3

To get the crunchy skin of the KFC extra crispy, you need to dip the chicken in a mixture of beaten eggs and milk(approx 2 eggs and about a half cup of milk for 8 pieces) then coat in seasoned flour. It is a bit messy, but it will be delicious.
I season my chicken with :
a lot of black pepper
Lawry's seasoning salt

I then season the flour with
chicken and meat seasoning from CVS..no salt added....
more pepper
paprika
onion powder
garlic powder
sage...just a little.....

make sure your grease is hot, so the meat will not soak up a lot of grease while cooking......
the best way to drain also, is to use a wire cooling rack, and place it over a cookie sheet or something to catch the drippings.......

best of luck.........

Answer 4

CRUNCHY FRIED CHICKEN

1 c. crushed potato chips
1 c. crushed corn flakes
1/3 tsp. garlic salt
2/3 c. butter, melted
1 chicken, cut up

Mix potato chips and corn flakes in bowl. Add salt. Dip each chicken piece in butter, then roll in chip mixture in bowl. Place chicken pieces on cookie sheet. Sprinkle with remaining butter and chip mixture. Bake at 375 degrees for 1 hour

You could use chicken portions if you do not want to do a whole chicken.

Answer 5

1 cup milk
1 egg
1 cup flour
1 tbsp garlic powder
1 tsp pepper
1 tsp salt
vegetable oil

Beat egg into milk. Mix flour with garlic, pepper and salt. Dip chicken into milk/egg mixture then into flour. Let it sit on a bread rack for 5 minutes. Preheat oil in a pan to 350. Dip chicken again into milk, then flour. Place chicken into oil. Cook until nicely browned, turning as needed.

Answer 6

Chicken Fried Chicken

Ingredients-
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves


Preparation-
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Answer 7

I honestly use corn flakes to coat my chicken. I bake it in the oven and it comes out so crunchy!
To go Latin, I use corn chips like Frito's or Doritos!

Answer 8

go to www.foodnetwork.com and under search type GL0505 (thats the episode code) for Bobby Flay's double dip fried chicken.....I tried it, it is soooo yummy!

Answer 9

You have to inject your chickens with a mixture of drano, steroids, and msg. They'll get crunchy... even before you kill em