Good Fried Chicken Recipe?

Got one? Please share with any tricks or tips :)Good Fried Chicken Recipe?
SOUTHERN FRIED CHICKEN





Chicken pieces


Oil


Salt %26amp; pepper


';Mrs. Dash'; table blend


Paprika


Flour


Heavy iron skillet


Wire mesh top





Salt chicken pieces to taste. In plastic bag, put flour and other spices. Shake pieces in bag one or two at a time and add to skillet in which oil has been preheated to high temperature. Add pieces slowly enough so that oil temperature does not drop appreciably. After all pieces have been browned on all sides, lower temperature to medium and cover skillet with wire mesh. Turn pieces frequently so that they do not burn. Cook for approximately 20 minutes, or until flesh of chicken is firm.


OVEN FRIED CAJUN CHICKEN





1 frying chicken or 6 breasts or 6 leg thigh quarters


1 cup flour


black pepper and garlic powder (for sprinkling)


Creole seasoning


paprika


cayenne pepper


1/2 cup butter





Preheat oven to 425掳F.


Pat chicken dry with a clean paper towel and sprinkle with garlic powder and Creole seasoning.





In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.





Shake chicken in the bag with flour and seasonings. Line a 9 x 13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down. Bake 30 minutes; turn reduce heat to 325掳F degrees and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.Good Fried Chicken Recipe?
House Seasoning





House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder


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2 1/2 lb chicken, cut into pieces


2 cup self-rising flour


1 cup hot red pepper sauce


3 eggs





Directions


Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.





In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat


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you really do need to soak it first in the buttermilk and serve with the yummy gravy!





Granny's Fried Chicken and Gravy





1 broiler/fryer chicken, cut into 8 pieces


2 cups buttermilk


2 tbsp salt


2 tbsp paprika


2 tsp garlic powder


1 tsp cayenne pepper


Flour, for dredging


Vegetable shortening, for frying





Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours. Overnight is best! Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken. Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken. Dredge chicken in flour and shake off excess. Le chill 10-15 minutes (helps with the crust) Place chicken skin side down into the pan. Put thighs in the center, and breast and 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. Drain chicken on a rack over a sheet pan. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven. Serve hot, room temp or cold.





For the Gravy: Pour off most of the fat, leaving the crumbs in the bottom of the pan. Add 1 diced onion if desired and a little flour and brown.





When flour has browned, add 1 cup of hot water and stir until smooth and thickened. Taste for flavor. If the flavor is not chickeny enough, you can add 1 boullion cube, If too thick, add more water. Adjust seasoning if needed


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Ziggy's Fried Chicken-Ziggy is an old cook from my town. He is well know thru out the county for his fried chicken. My mother in -law used to make his recipe at her resturant and he told me that I did it just right.





8 cups flour


2 tbsp onion powder


2 tbsp celery salt


2 tbsp poultry seasoning


2 tbsp white pepper


2 tbsp salt





Mix everything well and put in a reealable container. You will obviously not need the whole recipe, and it is great for chicken fried steaks, chicken nuggets, or anything that calls for seasoned flour.





Set up 2 bowls.One with ice water and one with the flour. Get a large sifter handy.





Dip chicken in the water then flour, then water and flour again. Drop in 350 degree oil. If ou have enough oil to submerge the chicken then your set a timer for 15 min exactly. If you only have enough oil to cover it say half way then probably around 5-7 minutes per side.





SIft the flour after every 4-6 pieces of chicken. The removes and clumps in the flour. If left in the main bowl these will stick to pieces and end up becoming hard rocks on your chicken-NO GOOD.





Even as the water becomes thicker with all the left behind flour keep it unless it gets real thick and goopy-ish. Ot add to the crust of the chicken.
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!





Submitted by: CM
Who does friend chicken better than Paula Deen? :) Try this:





http://recipes.pauladeen.com/index.php/r鈥?/a>
i marinate my chicken pieces in buttermilk overnight (8hours)....then season some flour with salt, pepper, ground cayenne pepper. toss the chicken in the flour and viola........you will have a good crust
http://www.recipezaar.com/Crispy-Fried-C鈥?/a>
Chicken grease salt , the recipe for KFC chicken :D
My secret recipe has seven herbs and spices...


KFC baby !