Fried chicken recipe please?

popcorn chicken nice crispy....helpFried chicken recipe please?
Southern Fried chicken ( I love this recipe, I got it from a Paula Deen book)


House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder





Southern Fried Chicken:


4 eggs


1/3 cup water


1 cup hot red pepper sauce


2 cups self-rising flour


1 teaspoon pepper


House Seasoning


2 1/2-pound chicken, cut into pieces


Oil, for frying, preferably peanut oil





To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.


In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.


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


Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.








Popcorn chicken (My kids love this one)


1 egg


1 cup white flour


1 tsp Cajun seasoning


2 small boneless chicken breasts


3/4 cups vegetable oil (or any other frying oil)


2 paper towels





Mix flour and Cajun seasoning in small mixing bowl.


In separate bowl, beat egg.


Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).


Pour oil into a small skillet and place on a medium heat.


Dip pieces of chicken into egg, being sure they are fully covered.


Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.


Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).


When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.


This will catch and drain the excess oil so your chicken is super crunchy.








I hope this helps enjoy!!!Fried chicken recipe please?
POPCORN CHICKEN





1 egg


1 cup white flour


1 tsp Cajun seasoning


2 small boneless chicken breasts


3/4 cups vegetable oil (or any other frying oil)


2 paper towels





Mix flour and Cajun seasoning in small mixing bowl.


In separate bowl, beat egg.





Cut chicken breasts in small pieces ranging anywhere from about a 1/2 inch to 1 1/2 inch in size, depending on how crispy you want (smaller=crispier).





Pour oil into a small skillet and place on a medium heat.





Dip pieces of chicken into egg, being sure they are fully covered.





Drop the chicken, piece by piece into the flour mixture, fully coating the chicken.





Test to be sure that the oil is ready by dropping a little glob of batter into the oil. If it sizzles and fries, it's ready! Now, slide the chicken into the skillet, easily and slowly to be sure the oil doesn't splatter all over you. Do this as quickly as possible. After about 3-4 minutes, flip the pieces over (pieces should be colored a light golden brown).





When chicken is finished, scoop it out draining as much oil as possible into the pan for more chicken and place it on a plate with the two paper towels lining the bottom.





This will catch and drain the excess oil so your chicken is super crunchy.
Here is my traditional fried chicken recipe:





1 quart buttermilk


3 T hot sauce


1 T kosher salt





1 1/2 cups flour


1 T seasoned salt


1 tsp fresh ground pepper


1/2 tsp thyme


1/2 tsp garlic powder





2 eggs


1 cup water





1 1/2 cups Panko Bread Crumbs


1/2 cup grated parmesan cheese





1 quart cannola oil





8 meaty pieces of chicken (breasts, thighs, legs)





Soak chicken in buttermilk mixture overnight. Drain. Roll in flour mixture, dip in egg wash, and roll in breadcrumb-parmesan mixture. Place on rack and let sit at room temperature for 1 hour. Heat oil in large sautee pan until it shimmers. Place 3-4 pieces in hot oil and cook until golden brown on all sides and internal temperature reaches 165 degrees. Drain on paper towels. If you are making popcorn chicken, marinate chicken breasts or boneless skinless thighs only. Cut into bite sized pieces and complete remaining steps.
Southern Fried Chicken








1 quart buttermilk, plus 2 cups


Kosher salt and freshly ground pepper


2 tablespoons hot sauce, plus 2 teaspoons 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 tablespoon sweet paprika


Peanut oil, (or vegetable oil) for deep-frying














In a large bowl or baking dish, whisk together 1 quart of the buttermilk, 2 tablespoons salt, 2 tablespoons of 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 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.
2 1/2 to 3 1/2 pounds chicken pieces


1 cup all-purpose flour


2 teaspoons salt


1 teaspoon ground black pepper


milk


shortening or oil for frying


.


Cream Gravy


3 tablespoons drippings from frying chicken


3 tablespoons flour


2 1/2 cups milk


1/2 cup cream


salt and pepper


Preparation:


Pour all drippings from skillet into a small bowl; measure and return 3 tablespoons to the skillet and place over medium heat. Stir in flour until well blended, scraping up brown bits from bottom of skillet. Cook for 2 to 3 minutes, until bubbly. Gradually add milk and cream; boil until thickened and creamy, stirring constantly. Season with salt and pepper to taste. Serve with the chicken, along with a side vegetable and rice, fries, or potatoes.
Last night i made the MOST deliscious chicken.


Smash up some goldfish crackers to the consistancy of bread crumbs.





BreadCrumb MIX


3c Goldfish crumbs


1/2c bread crumbs


1tbs garlic powder


1tbs onion powder


MIX





Eggwash


4eggs


1/2c mustard


1/2c honey


MIX





Cut chicken into strips (or chucks for popcorn chicken)


put in eggwash, (i let mine sit about 2 minutes)


dredge through crumbs





Fry.
Crispy Fried Chicken





2 C. flour


1/2 tsp. pepper


1C. oil


3/4 C. buttermilk


1 tsp. salt


1 frying chicken, cut up; or used chicken breast, lefs, or thighs





Combine salt, flour and pepper Skin chicken; dip in buttermilk


Coat with flour mixture. Heat oil until 375*


Fry until Golden Brown.
You could try this KFC copycat recipe at this site.