What's the best fried chicken recipes you've tried?

the simple one. season with salt pepper, and whatever else you like, then put flour on the chicken and fry in a cast iron skillet with a about 1/4 inch of crisco.What's the best fried chicken recipes you've tried?
Instead of dipping the chicken in regular milk before you coat, use buttermilk.What's the best fried chicken recipes you've tried?
I love to season with salt and pepper and juice of one lemon. Then I roll it on flour and put in the fridge. I heat the oil and then season it with hot red pepper and garlic. I fry the chix right there.
chicken fried
Chicken, egg, Lawry Season salt and crushed cornflakes
Mary Brown
My own. I roll my chicken in flour and a mixture of spices, dip in an egg wash then back in the flour mixture. Deep fry until done. Delicious.
I am from South Carolina. Remove skin. Soak in milk. Prepare 1/2 bread crumbs(fresh) with 1/2 white flour. Add salt and pepper. Roll chicken in flour mixture until well coated. Fry in Stainless steel pan filled with corn oil. (Not aluminum or coated). When the chicken floats it is done! Aluminum or coated pans do not get hot enough.





Southern fried chicken mmmmmmm crispy on the outside tender and juicy inside.
Beat two eggs. Add garlic powder, dry cilanro, cumin, salt, pepper, and paprika. Mix it all up. Put chicken pieces in mixture. On a separate plate, crush plain corn fakes into crumb size. Roll chicken pieces in corn flakes crumbs and then fry in very hot oil. It is sooooo good. :-)
KFC is ok





like $2.40 for a spicy beast , its good too.





Maybe once or twice a month I splurge and get that.
ONes that I have coated the chicken in crushed corn flakes and baked them... very healthy.
KFC...


yes...


I have the colonels secret recipe.


Ill sell it to you for $5000.00
smooth
My grandmother gave me this recipe, it's the best!








INGREDIENTS


4 skinless, boneless chicken breast halves


1 (10.75 ounce) can condensed cream of chicken soup


1 egg


seasoning salt to taste


1/2 cup all-purpose flour


1/2 cup cornstarch


1/2 teaspoon garlic powder


1/2 teaspoon paprika


salt and pepper to taste


oil for frying


DIRECTIONS


In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.


In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).


Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.


Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Go To KFC!
I like to soak the chicken pieces in milk for about 30 minutes then toss them in a bag with 1/2 cup flour and lots of salt and pepper


then let them rest for about 10 minutes before frying. Make sure your oil is very hot 375 degrees.
This one is MY favorite, but I'm a pecan junkie so I'm probably biased, lol!





Pecan Crusted Southern Fried Chicken





Vegetable oil, for frying


1/2 pound pecan pieces


2 cups flour


1 large frying chicken, cut into 8 pieces, about 3 1/2 pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)


Salt and freshly ground black pepper


3 eggs, beaten


3 tablespoons milk


Emeril's Creole Seasoning





Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely ground the pecans. Combine the pecans with the flour. Season with the creole seasoning. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely. Gently lay half of the chicken in the hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken again with the creole seasoning.
I'm a Sous Chef and people seem to like when I mix lemon salt with the flour before frying it.
the best homemade is a recipe called Edna's Legacy. The best store bought is at Julios!
I dont use a recipe. Just dip it in the mixed eggs flour then fry it to get the color then bake till its done. Salt and pepper in the skillet if you like it before the oven.
I go to KFC!


yummy! best you are gunna find
THE BEST EVER is at TGI Fridays. Go there and you will get the best everything