Does anyone have any great fried chicken recipes?

This is the real deal - the only way to cook it!! Yum!





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.Does anyone have any great fried chicken recipes?
Esmerelda knows what she's talking about. The secret is the buttermilk.Does anyone have any great fried chicken recipes?
seasoning salt egg pickles
season it with lawry's seasoned salt, garlic powder, and black pepper.


roll the chicken pieces in flour, then sit in in the fridge for and hour on a plate.


fill a pot half full of cooking oil and heat the grease until it's nice and hot on medium heat.


slowly add the chicken pieces in the hot oil and cook the chicken for 25 minutes until done. (the juices should run clear when done.)


carefully remove the chicken from the oil and drain on a paper towel.


let the chicken cool for 10-15 minutes before eating.
I make oven fried chicken. Shake chicken parts in a bag of flour seasoned with lots of garlic powder, salt, pepper, poultry seasoning, and paprika. Meanwhile preheat the oven to 375. Pour 1/4 inch or so of oil into a large roasting pan and heat that up for about 5 minutes in the oven. Then put your chicken pieces in the pan of hot oil and bake 45 minutes turning once. Its great and easy and less messy.
this may sound complicated but it worth it.





I use boneless breasts, but you cab use any chicken





Mix 3 cups flour, 2 Tablespoons seasoning salt add 2 Tablespoons black pepper. Set aside


In bowl mix 3 cups hot water, 4 chicken bouillon cubes and 2 beat eggs.


dip chicken into water then flour, repeat twice, fry in over medium heat for 7 minutes on each side or until golden brown
Not your ordinary fried chicken, but I love this for a change of pace. Hope you enjoy it.





Crunchy Chicken





2 cups Cap'n Crunch cereal- coarsely crushed


1 1/2 cups corn flakes- coarsely crushed


1 egg- beaten


1 cup milk


1 cup flour


1 teaspoon onion powder


1 teaspoon garlic powder


1/2 teaspoon black pepper


2 pounds of boneless chicken breast tenders


oil for deep frying





Mix the two cereals and set aside.





Beat the egg and milk together. Set aside.





Mix the flour with the onion powder, garlic powder and pepper.





Dip the chicken into the seasoned flour, then into the egg wash, then press the chicken into the cereal mixture. Make sure you coat both sides well. Place the tenders carefully into the hot oil and deep fry until they are golden brown and fully cooked. Drain chicken on a rack or blot gently with paper towels.


Serve with lots of honey mustard. Yummy.
I take a cup of flour. and I add a teaspoon and a half of black or white pepper, paprika, salt, thyme and if you have it cumin. Mix that in the flour. Dip in the mix and fry.
Deep South Fried Chicken





1 cup shortening


2 cups all-purpose flour


1 tsp salt


1 tsp ground black pepper


1 (2 to 3 pound) whole chicken, cut into pieces





1 Heat the shortening in a large, cast iron skillet over medium-high


2 heat.


3 In a brown paper lunch bag, combine the flour, salt, and pepper.


4 Shake two chicken pieces in the bag to coat, and place them in the


5 skillet. Repeat until all of the chicken is coated and in the skillet.


6 Fry the chicken over medium-high heat until all of the pieces have


7 been browned on both sides. Turn the heat to medium-low, cover, and cook


8 for 25 minutes. Remove the lid, and increase heat to medium-high.


9 Continue frying until chicken pieces are a deep golden brown, and the juices


10 run clear.








Servings: 8