I need a good fried chicken recipe...?

Been all over the recipe sites, and cannot find one that suits me!





What I am looking for:





Ingredients for batter and flour mix, and instructions on how to make it have a crispy coating...





Do I dredge the chicken in something first?





What are your tips?





How do you make it at your home?





I have been cooking on my own for a few years now and never cooked fried chicken!





Thanks in advance for any tips and pointers!I need a good fried chicken recipe...?
This comes from an old cook from my town. He is well known 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.I need a good fried chicken recipe...?
Frying chicken can be as simple or complicated an undertaking as you like.





Some cooks swear by soaking the chicken overnight in buttermilk--which flavors, moisturizes, and tenderizes the meat--before coating it in seasoned flour, while others insist that a coating of breadcrumbs or beer batter is the only way to fry. The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on the perfect preparation.





If you want to brine your chicken before coating and frying, see our Brining article for tips. Chicken pieces should be brined for only about an hour or so, not overnight.
Alton Brown does a show called ';Fry Hard'; where he shows some great tricks for fried chicken.





Create a spice shake of salt, pepper, then anything else you want like Paprika, Onion Powder, Garlic Powder, Italian spices etc.





Soak the chicken in buttermilk overnight or just dip chicken in some milk.





Sprinkle generously with your spice shake, then dredge in flour. Shake off excess.





IMPORTANT: Set chicken on a plate for 4-5 minutes to let the flour harden up a bit. Too much is paste, but not waiting will just cause the coating to drift off.





Put chicken in skillet with about 1 inch of oil (Crisco works great). The pan should be smoking so that adding the chicken does not stop the bubbling. Let chicken brown for 4-5 minutes, then flip.





Transfer chicken to a baking dish (and have oven set to 375). Repeat until all chicken is browned. Put baking dish in oven for 30 minutes.





Bonus: A rack that fits your baking dish is great. This allows the oil and fat from the chicken to drip off. Yet - the browning creates a crisp coating.





(We just did this tonight).
Have you ever made the recipe on the back of Hellman's Light mayo jar? It is so good and fast as well. other than that I would just dip my chicken in milk and egg than have a bag with flour and my favorite spices and shake the chicken in it. Discard what I did not use and fry my chicken in hot oil.
go to kfc and buy some. save money, time.
The batter has to sit for at least an hour (preferably two) before cooking. This is enough for about 6-8 pieces, if you are making more, increase the ingredients. You can serve with fries, baked potatoes, salad... or, if you have onions on hand, make more of the batter and make your own onion rings!


Beer-Battered Fried Chicken


Ingredients


1 cup beer (I have used club soda in place of beer on occasion)


1 cup all-purpose flour


1/2 teaspoon salt


Oil, for frying


Chicken pieces


Directions


In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours. Preheat a fryer or a deep pot halfway filled with oil to 350 F. Dip chicken in the batter and fry for approximately 10-12 minutes (if you are using a pan instead of a deep fryer, you will cook for 10 minutes on one side, then flip and cook another 8 minutes or so on the other). Drain on paper towels.


You can also make it without the club soda or beer (it just will not be as thick a batter). You have to make sure your chicken is really wet, or the flour won't stick. You can marinade it in the fridge for a few hours in advance in buttermilk if you have it (ranch dressing also works for this!); if not, you can use regular water or a beaten egg (don't marinade, just make sure it is wet). You can then dredge it in your flour mixture (you can add salt, pepper, garlic powder, cayenne, whatever seasonings you like) and fry.
Fried Chicken


鈥?1 quart buttermilk, plus 2 cups


鈥?Kosher salt and freshly ground pepper


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


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


鈥?4 cups all-purpose flour


鈥?1 tablespoon garlic powder


鈥?1 tablespoon onion powder


鈥?1 tablespoon sweet paprika


鈥?Peanut oil, for deep-frying


Directions


In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 teaspoons of chile derbol powder, or hot sauce, and a little bit of pepper, if desired. Add the chicken pieces, turn to coat, cover, and refrigerate for at least 4 hours or overnight.


Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika, and 2 teaspoons chile derbol powder (or cayenne) in a large bowl. Divide flour mixture among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a piece of waxed paper or on a clean platter while you heat the oil.


Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot.


Yield: 4 to 6 servings