LOL well since I just answered another question about how folks should share recipes, I now feel I should do as I say and give you my Mom's amazing fried chicken recipe. It remains the best fried chicken I've ever had, and I'll add a variation at the end that she invented.
The secret is to soak the chicken in milk and use that to moisten it, and not use an egg dip/bath. She used regular milk. I've done it with #2 and it works fine, you just need to make sure the breading really sticks and push it in a bit. I personally don't like buttermilk because it adds a different flavor, whereas the milk just makes the chicken tender and the coating crunchy. But that goes by personal taste.
Then mix together flour, salt, dash pepper, generous garlic powder, onion powder, a few dashed paprika. You can either do this in a bowl or the easier way of a bag (paper best but zip lock/plastic works fine too.
Wash and dry the chicken. Let sit for a few minutes in the milk, then cover all the chicken, shaking or turning several times until well coated. Fry in an inch or so of oil (she always used Mazola), and it will be great! You may need to turn several times to make sure it gets nice and crunchy but doesn't burn. Drain/pat excess oil on paper towels.
For a variation...use the above Fried chicken and turn it into;
Hawaiian Chicken:
Set chicken aside, either cover or put in pan in a low over (200-250) just to keep warm. Pour oil out of pan. Either wipe clean or leave just the drippings for flavor. Add the liquid from a can of pineapple chunks in natural juice (set pineapple aside for now). Add a good sized splash of soy sauce (go light on the salt in the chicken if you are going to make this). Add about 1/4 cup of brown sugar. Amounts all vary according to how much chicken you have and how sweet you like it, so do all to taste, but this is a good base to start from. Mix well and let the the sugar melt in. Add a little ginger powder and dried mustard powder if you have it (I've been out of this and made it and it's still yummy). When mixture starts to thicken after cooking a few minutes, and all should be melted, add the chicken coat and turn. The flour from the chicken should finish thickening this so it's almost a honey consistancy. I like to leave some of the drippings after removing the oil, as they will help thicken as well. Add the pineapple just long enough to warm and serve quickly.
Tip; do not leave the chicken soaking in the mixture long. Coat it fast and serve for it to stay nice and crunchy! On the pieces with a top side put those in pan downside first then turn over as soon as coated ie breast.. It still tastes good but it's out of this world when the coating remains really crisp. BTW this recipe whips up in no time, but tastes like you worked like a dog on it hehe.
Hope you enjoy these family treats! I've never made either where folks haven't gone crazy over it, and said it's the best they ever had. I can't take credit, since it's 100% my Mom lol...but hope you get the same results :)Anyone have any fried chicken recipes?
Hi!!!
I'm from Texas %26amp; here is what I like to use...
Steve’s Secret Southern Fried Chicken Recipe
1 Large (3 pounds) whole chicken (cut into pieces)
2 cups flour
2 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dry thyme
2 eggs
2 cups of buttermilk
Crisco vegetable shortening (as needed)
1 piece of bacon
Thoroughly wash the chicken pieces and reserve on paper towel to dry. Combine the flour with half (one teaspoon) of the salt and place in a large bowl and reserve. Combine all remaining dry spices and herbs in a small bowl and reserve. Once the chicken is dry season with the combined seasoning mix and reserve. In a separate bowl combine the two eggs with the buttermilk and Wisk, reserve.
Prepare a bread station to setting out left to right the chicken, the egg and buttermilk mixture and finally the flour. This recipe requires that you dip the chicken in the flour twice. First dip the chicken in the milk and egg mixture and then into the flour. Repeat, then reserve the chicken.
Using a large cast iron pan with high sides that is suitable for frying, fill the pan until it is almost half filled with the Crisco shortening and the one piece of bacon. Heat the pan over medium high while you’re coating the chicken. Once you ready to fry the chicken remove the bacon (make sure you do not let the bacon over cook or burn). Place 4 pieces of the chicken into the pan and let them cook for 6 to 8 minutes, flip the chicken over and cook another 6 - 10 minutes or until the chicken reaches an internal temperature of 165 degrees. Remove the chicken and reserve. Fry the last four pieces of chicken in the same manner. Serve the chicken warm.
Serves 3 to 4
Buttermilk Potato Fried Chicken
7/8 (3 pound) whole chicken, cut into pieces
1-2/3 cups and 1 tablespoon buttermilk
3/4 cup and 1 tablespoon and 2 teaspoons dry potato flakes
3/4 cup and 1 tablespoon and 2 teaspoons all-purpose flour
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
3/4 teaspoon ground black pepper
1/4 cup and 3 tablespoons vegetable oil
Rinse chicken pieces and pat dry. In a shallow dish or bowl, pour buttermilk and add chicken pieces. Place in refrigerator and marinate chicken in buttermilk overnight.
When ready to prepare, mix potato flakes, flour, poultry seasoning, salt, and pepper in a medium bowl. Dredge marinated chicken in potato/flour mixture to coat.
In a large skillet, heat oil until hot. Fry chicken slowly over medium heat until golden brown and juices run clear. Makes 6 servings
try checking out foodnetwork.com I use it almost every day!
I got this there:
Oven Fried Chicken Recipe Courtesy of Cathy Lowe
3 tablespoons butter
1 chicken, cut into 8 pieces
1 cup flour
2 teaspoons cayenne pepper
2 teaspoons garlic salt
2 teaspoons oregano
2 eggs
1/2 cup dried bread crumbs
Preheat oven to 375 degrees. Melt butter in 9 by 13-inch baking dish. In shallow bowl combine flour, cayenne, garlic salt and oregano. In another shallow bowl beat eggs. Dip chicken into flour mixture, then dip chicken into egg. Roll chicken in bread crumbs. Place chicken in dish and turn to coat with butter. Bake for 30 to 35 minutes. Rotate after 15 minutes. Serve.
and this:
Fried Chicken Recipe courtesy Alton Brown
Show: Good Eats
Episode: Fry Hard 2: The Chicken (Fried)
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 and cover with buttermilk. Cover and 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, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
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. 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.
Paula Dean does on foodnetwork.com
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