Fried Chicken?

Question

Who likes fried chicken? What is your favorite kind? Any recipes?

Answer 1

I love fried chicken. I don't have any favorite kind but if you go to wikihow.com it is really help for.

Answer 2

I love southern fried chicken. Here is how I do it.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk - Must.
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard - Gives 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 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 3

I love fried chicken and then to use the pan and make homemade pan gravy to go with it..reminds me of grandma...Here is a recipe i like,,the chicken is not greasy, but is crispy and moist...I hope you try it and love it as much as we all do...Merry Christmas from Kansas..


1 (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
2 teaspoons paprika for color
Peanut oil, for frying

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on paper towels.. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

Answer 4

I liked fried chicken, especially the way my Mom makes it. Its probably not the healthiest but its really good!

Unless my parents kill one of their chickens, we usually just buy the boneless, skinless chicken breasts.

The chicken is boiled for about an hour until thoroughly cooked through and then my Mom will roll the chicken in Seaonsed Flour (brand we have in our area) and fries it in butter. Its really good that way.

When we run out of seasoned flour, we take self-rising flour and add salt, pepper, seasoned salt, lemon and pepper, celery salt, and whatever spices we want to throw in there. We stir up the flour really well and then roll the chicken in the flour.

Answer 5

Marinate a cut up chicken in buttermilk and Frank's hot sauce (as much or a little as you like) in a big bowl, covered overnight. When ready to cook it, shake off the excess buttermilk and roll the chicken pieces in seasoned flour and fry.

Answer 6

2 different ways for fried chicken~

********CRISPY OVEN-FRIED CHICKEN BREASTS
2 lg. chicken breasts (split)
1 1/2 c. cornflakes, crumbled
1/4 tsp. garlic powder
1/4 tsp. paprika
2 eggs, beaten
1/2 c. cooking oil
Preheat oven to 350 degrees. Combine cornflake crumbs with garlic powder and paprika. Dip the breast pieces in the egg and then roll them in the seasoned cornflake crumbs. Line a shallow baking dish with aluminum foil and place the chicken breasts on foil and bake for 10 minutes. Meanwhile, heat the oil in a frying pan. When very hot, drizzle the oil over chicken. Bake uncovered for about 1 hour.
Serves 4.

*********CRUSTY FRIED CHICKEN
1 (2-3 lb.) frying chicken, cut up
2 tbsp. milk
1 egg
2 tbsp. chopped parsley
1/2 cup cracker meal
1/2 cup finely ground salted peanuts
Salt and pepper to taste
Dip cut up chicken in thoroughly mixed egg-milk batter, then dip each piece in combination of ground peanuts, cracker meal, salt, pepper and chopped parsley. Be sure chicken is evenly coated with the peanuts and cracker crumbs.
Fry in hot oil in heavy frying pan til each piece is golden brown and tender. Drain; serve piping hot with gravy made from pan drippings.
Gravy:
Drain fat from skillet; leaving brown pieces of peanut cracker crust in skillet. Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at once, 1 cup water. Stir constantly until gravy is of proper consistency. Season to taste.

Answer 7

Marinate it with lemon and complete seasoning, fry and then mash some garlic add lemon a tad of oil and little salt and sprinkle it over the chicken and it taste great.

Godd Luck

Answer 8

fried chicken is a fav of mine i make my like iloveden does

Answer 9

I used this recipe. It was simple and easy to cook. Turned out great.
http://allrecipes.com/Recipe/Crispy-Fried-Chicken/Detail.aspx

Answer 10

I love fried chicken especially with smashed potatoes and pan gravy.

Buttermilk-Brined Fried Chicken
Prep: 30 minutes
Chill: 2 hours
Cook: 12 minutes per batch

Ingredients
3 cups buttermilk
1/3 cup coarse salt
2 tablespoons sugar
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup buttermilk
Cooking oil

Directions
1. For brine, in a resealable plastic bag set in a bowl combine the 3 cups buttermilk, the coarse salt, and sugar. Cut chicken breasts in half crosswise. Add all chicken pieces to the brine; seal bag. Chill for 2 to 4 hours; remove chicken from brine. Drain chicken; pat dry with paper towels. Discard brine.

2. In a large bowl combine flour, the 1/4 teaspoon salt, and pepper. Place the 3/4 cup buttermilk in a shallow dish. Coat chicken with flour mixture. Dip in the buttermilk; coat again with flour mixture.

3. Meanwhile, in a deep, heavy Dutch oven or kettle, or a deep-fat fryer, heat 1-1/2 inches oil to 350 degrees F. Using tongs carefully add a few pieces of chicken to Dutch oven. (Oil temperature will drop; maintain temperature at 325 degrees F.) Fry chicken for 12 to 15 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks), and coating is golden, turning once. Drain on paper towels. Keep fried chicken warm in a 300 degree F oven while frying remaining chicken pieces. Makes 6 servings.

4. Spicy Buttermilk-Brined Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.

5. Pecan Buttermilk-Brined Fried Chicken: Prepare as above, except, reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
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Maryland Fried Chicken with Creamy Gravy
Prep: 20 minutes
Cook: 55 minutes

Ingredients
1 egg, beaten
3 tablespoons milk
1 cup finely crushed saltine crackers (28 crackers)
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon black pepper
2-1/2 to 3 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
2 to 3 tablespoons cooking oil
1 cup milk
1 recipe Creamy Gravy

Directions
1. In a small bowl combine the egg and the 3 tablespoons milk. In a shallow bowl combine crushed crackers, thyme, paprika, and pepper. Dip chicken pieces, 1 at a time, in egg mixture; roll in cracker mixture.

2. In a large skillet brown chicken in hot oil over medium heat for 10 to 15 minutes, turning occasionally. Drain well.

3. Add the 1 cup milk to skillet. Heat just to boiling. Reduce heat to medium-low; cover tightly. Cook for 35 minutes. Uncover; cook about 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Transfer chicken to a serving platter, reserving drippings for gravy. Cover chicken and keep warm. Prepare Creamy Gravy. If desired, serve with Mashed Potatoes. Makes 6 servings.

Creamy Gravy: Skim fat from drippings. Reserve 3 tablespoons of the drippings in skillet. In a screw-top jar combine 3/4 cup milk, 3 tablespoons all-purpose flour, 1/4 teaspoon salt, and 1/8 teaspoon black pepper; cover and shake until well combined. Add to skillet. Stir in an additional 1 cup milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook and stir for 1 minute more. (If desired, thin with additional milk.) Makes about 1-3/4 cups.
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Good Ol' Buttermilk Fried Chicken
6 servings
Prep: 25 minutes
Marinate: 30 minutes
Cook: 20 minutes

Ingredients
3 pounds small meaty chicken pieces (drumsticks, thighs and breast halves)
1/2 teaspoon salt
1-1/2 cups buttermilk
1-1/4 cups all-purpose flour
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
4 cups cooking oil
1 recipe Vinegar Splash (see recipe below) or malt vinegar

Directions
1. Remove the skin from the chicken; halve breast pieces crosswise. Place chicken pieces in a self-sealing plastic bag set in a large bowl. Sprinkle chicken with the 1/2 teaspoon salt. Pour buttermilk over chicken. Seal bag. Marinate in the refrigerator for 30 minutes or overnight, turning bag occasionally to coat chicken.

2. Drain chicken, reserving 1/2 cup of the buttermilk. In a shallow dish combine the flour, paprika, 1 teaspoon salt, and pepper. In another shallow dish combine the eggs and the reserved buttermilk. Coat chicken with the flour mixture, then dip in egg mixture, then dip in flour mixture again. Place chicken pieces on a tray; set aside while oil heats.

3. In a 12-inch electric skillet heat 1/2-inch of oil (about 3 cups) to 350� degree F (about 10 to 15 minutes). Carefully add chicken to the skillet. Reduce temperature setting to 325 degree F. Fry, uncovered, for 10 minutes. Turn chicken and fry 10 to 12 minutes more or until golden and chicken is no longer pink (internal temperature should be 180 degrees). Drain on paper toweling. Transfer chicken to a serving platter. Sprinkle with Vinegar Splash or malt vinegar. Makes 6 servings.

*Dutch-Oven Method: In a Dutch oven heat 1-1/2-inch of oil (about 6 1/2 cups ) over medium heat to 350 degree F. Using tongs, carefully add a few pieces of chicken to the Dutch oven. (Oil temperature will drop; maintain at 325 degree F.) Fry chicken for 12 to 15 minutes or until an instant read thermometer inserted into the thickest portion of chicken reads 180 degrees and coating is golden, turning once. Drain on paper toweling. Keep warm in a 300 degree F oven while you fry remaining chicken.

Vinegar Splash: In a small bowl whisk together 1/2 cup cider vinegar, several dashes bottled hot pepper sauce and 1 tablespoon snipped fresh cilantro.
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Fried Chicken with Creamy Gravy
6 servings
Prep: 25 minutes
Cook: 40 minutes

Ingredients
1/3 cup all-purpose flour
1-1/2 teaspoons poultry seasoning or paprika; dried basil or marjoram, crushed; or 1/2 teaspoon garlic powder or onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2-1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
Cooking oil
1 recipe Creamy Gravy
Mashed potatoes (optional)

Directions
1. In a plastic bag combine flour, poultry seasoning, salt, and pepper. Add chicken pieces, a few at a time, shaking to coat.

2. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water. Reduce heat. Add chicken to the skillet. (Do not crowd skillet. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 15 minutes, turning to brown evenly. Reduce heat; cover tightly. Cook for 15 minutes. Uncover and cook for 5 to 10 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Drain on paper towels, reserving drippings for gravy. Transfer chicken to a serving platter; keep warm. Prepare Creamy Gravy. Serve gravy with chicken and, if desired, mashed potatoes. Makes 6 servings.

Creamy Gravy: Pour off drippings in skillet, reserving 2 tablespoons. Return reserved drippings to skillet. Add 2 tablespoons all-purpose flour; 1�8 teaspoon pepper; and, if desired, 1 teaspoon instant chicken bouillon granules, stirring until smooth. Add 1-2�3 cups lactose free milk all at once. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. (If necessary, thin with a little additional milk.) Makes 1-2�3 cups.