Your best fried chicken recipe?

Question

Every once in a great while I like to make fried chicken at home. What's your technique/recipe for fried chicken?

Answer 1

Here are some great recipes I have used before:



Fried Chicken



1 broiler/fryer chicken, cut into 8 pieces

2 cups low fat buttermilk

2 tablespoons kosher salt

2 tablespoons Hungarian paprika

2 teaspoons garlic powder

1 teaspoon cayenne pepper

Flour, for dredging

Vegetable shortening, for frying



Place chicken pieces into a plastic container & cover with buttermilk. Cover & refrigerate for 12 to 24 hours.



Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F.



Do not allow oil to go over 325 degrees F.



Drain chicken in a colander. Combine salt, paprika, garlic powder, & cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour & shake off excess.



Place chicken skin side down into the pan. Put thighs in the center, & breast & legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)



Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.



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Fried Chicken

Yields: 4 Servings



For this Kentucky fried chicken recipe, you can use lard, crisco (shortening), or one of the vegetable oils. You can also add butter, if you choose, skimming off any foam that rises to the top while heating the oil. You can toss in chunks of ham or bacon to add flavor. Crucial are the skillet or pan, & the temperature of the oil. On my first try the oil was too hot; the result was burned, undercooked chicken. Oil that is not hot enough will not deliver crisp chicken.



Ideal frying temperature is about 365 degrees F (185 C) - ascertained with a frying thermometer or by dropping a 2" square of bread in the hot oil - it should turn golden brown in about 60 seconds.



When you have the right temperature, add the pieces slowly, one by one, & do not crowd them. Be patient & do two or more batches, if you must.



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



And



1 tablespoon curry powder

1/2 teaspoon ground allspice



Or



Fine Herb Mixture:



1 teaspoons chopped tarragon

1 teaspoons chopped chervil

1 teaspoons chopped chives

1 teaspoons chopped parsley

(or any combination of the above, plus whatever else you fancy)



Plus



1 - 2 cloves garlic, minced

1 teaspoons cayenne pepper (more or less to taste)

1 egg

1 cup flour

Salt & pepper to taste



Enough oil or lard to fill skillet to a depth of about 1/2" - lard, lard & 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.



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 & 2 tablespoons water. When thoroughly combined, blend in flour, using your hands. Keep mixing until most of the flour is blended with other ingredients & chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery & 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 & 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) & cook for 7 minutes.



Uncover skillet, turn chicken & continue to cook, uncovered, for another 7 minutes.



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



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



Based on Kentucky Fried Chicken



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Fried Chicken

Yields: 4 – 6 Servings



1 quart buttermilk, plus 2 cups

Kosher salt & freshly ground pepper

2 teaspoons chile de rbol powder, or 2 tablespoons hot sauce, plus 2 teaspoons chile de rbol powder, or cayenne pepper

2 chickens (3 to 4 pounds each), each cut up into 8 pieces

4 cups all-purpose flour

1 tablespoon garlic powder

1 tablespoon onion powder

1 ta

Answer 2

Our southern fried chicken recipe collection features many kinds of oven fried and deep fried chicken and also different interpretations of the famous Kentucky Fried Chicken recipe. There is no need to save your Kentucky Fried Chicken coupons when you can create your own wonderful chicken dish at home! We have other American classics as well as exciting international chicken dishes like our Japanese style deep-fried chicken recipe or our tasty Mexican style crunchy fried chicken recipe.



Ingredients -



3 lbs chicken pieces

1 cup all purpose flour

1 ½ cups milk or buttermilk

Shortening or peanut oil for frying

Salt

Black pepper

Paprika



Preparation:



Wash the chicken and pat each piece dry.



Dip the chicken pieces in the milk or buttermilk and arrange them on wax paper.



Sprinkle salt, paprika and pepper over them and dredge them in flour.



Leave the chicken to stand for 20 minutes and then dredge it again in the flour.



Heat the shortening or oil in a deep skillet so it comes 1 inch up the side.



Use an instant read thermometer to tell when the oil reaches 375 degrees F.



Cook 4 or 5 pieces of chicken at once in the skillet, keeping an eye on the temperature.



Do not cook too many pieces at once, else the oil temperature will fall a lot and this can make the chicken coating soggy.



Use tongs to turn the chicken so you don't puncture the meat.



Transfer the cooked chicken pieces to a platter and cook the other batch.



Put all the chicken back in the skillet, turn the heat to low and cover it.



You can stack the chicken if you need to.



Cook the chicken gently for 20 minutes or until it is tender.



Keep moving the chicken so it browns evenly.



Take the cover off the skillet and turn the heat back up to medium high to make the chicken crispy.



Make sure the chicken doesn't burn.



Drain it and transfer it to a serving platter.



You can also keep it on a rack in the oven to keep it warm.

Answer 3

Start with a fryer pack of chicken or cut up a whole one if you like. Wash it well.



In a large stock pot, fill it about 2/3 of the way up and season the water with 2 cups of sugar and 1 cup of salt. Mix well. The water should taste like sweet sea water. Next add the chicken into the seasoned water and let it brine in it for at least a couple hours or over night in the fridge.



When you are ready to fry the chicken, set up the counter with a tray of flour (seasoned with salt, pepper, chili powder, garlic, etc...whatever you like) and another tray of buttermilk and hot sauce (eggs and milk work too). Heat up your cooking oil and get ready to fry the chicken.



The chicken must be pat dry after it is removed from the brine. Dip in the flour mixture, then into the wet mixture, back into the flour mixture (shake off excess) and place in the fryer. Cook until golden brown and crispy and until the inside is cooked completely.



Brining the chicken really keeps the chicken moist and really tasty! It's also works for baked chicken which can sometimes be dry. Brining it will prevent that.



I'm not an expert on frying chicken but I've done this a few times and it really works and it's soooo juicy which is impressive to the people who eat the chicken.

Answer 4

To prepare this recipe you will require the following ingredients:



1 chicken, which is cut up into smaller frying pieces

150 grams of all purpose flour mixed with secret spices

1 pack of Tomato Soup

2 eggs

2/3 cup of milk

Vegetable oil to cover the bottom of a frying pan about 1/2 inch deep





Method

First, beat the eggs in a bowl and pour the milk in the bowl, when a smooth mixture is obtained, set it aside.



Now get another bowl and mix the soup mix and flour together. Take a piece of chicken and dip it into the egg/milk batter.



Then place it in the flour mixture and cover the chicken with it. Repeat the dipping and covering process for each chicken piece till each one is generously coated.



Now put the chicken pieces into the frying pan and fry them over medium heat and cover the frying pan with its lid. Leave the pieces in there for about 25 to 30 minutes, turning and flipping occasionally.



When each of the pieces are fried golden brown, remove them from the frying pan and drain the excess oil onto paper towels.

Answer 5

My best secret is to use something other than ordinary flour to coat the chicken. Try mockiko flour, find it in China Town, or the international section of your grocery store. Mockiko flour is much finer, allows for better crisping. Make sure the oil is hot enough!

Answer 6

take ritz crackers and flour, dip the chicken in milk then in the cracker crumb mix, then fry it... to crush up the ritz crackers put them in a baggy and crush them..



hope this helped