Solitaire asked:
I love fried chicken & would really appreciate a very good recipe, that will be better than any commercial franchise. I highly reccommend grandmotherly recipies. But if you feel that you have the soul to comply, please do, thanks.
I love fried chicken & would really appreciate a very good recipe, that will be better than any commercial franchise. I highly reccommend grandmotherly recipies. But if you feel that you have the soul to comply, please do, thanks.
Tags: Franchise, Love, Recipies, Southern Fried Chicken
November 29th, 2007 at 3:07 pm
You need about 4 pounds of chicken pieces, rinse well, pat dry and set aside.
Combine around 1 1/2 cups of milk and 2 large eggs in a bowl and whisk to blend.
In a heavy duty Ziplock freezer bag, combine 2 1/2 cups flour, 2 tablespoons salt, 2 teaspoons pepper, and 1 teaspoon lemon pepper.
Dip a piece of chicken in the milk and eggs, let drip off the excess, and put into the bag of flour. Shake lightly to coat evenly. Put on a plate and repeat with the remaining chicken pieces.
Heat 3 cups of vegetable oil to about 350 degrees, and fry the chicken a few pieces at a time for about 10 minutes per side or til golden brown. Remember chicken breasts take a little less time and small pieces will take less time.
When cooked, remove to a plate with paper towels to drain and sprinkle with salt.
November 30th, 2007 at 6:23 pm
A friend told me to soak the raw chicken in salt water before you batter it for frying. It will pull the blood out.
I hope this tip will help.
November 30th, 2007 at 10:14 pm
Here’s a recipe, I haven’t tried it yet, but Paula Deen’s recipe’s are usually right on so I don’t think you could go wrong here….
Southern Fried Chicken Recipe courtesy Paula Deen
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.
December 2nd, 2007 at 9:56 am
This is the one my kids love
4cups flour
4 Tablespoon season salt
4 Tablespoon Black pepper
mix together and place in big plastic bag
In lagre bowl mix 4 cups warm milk, 4 bouillon cubes and 2 beaten eggs.
Dips chicken in milk mixture then flour, repeat 2 times. Fry in skillet of hot oil over medium heat for 13 minutes on each side
December 2nd, 2007 at 1:48 pm
Use Paula Deen’s recipe that foodie posted. I’ve tried it and it’s by far the best. I don’t usually fry alot of foods, but when I make fried chicken, this is the recipe I use.
December 4th, 2007 at 9:19 pm
heat 1.5 inches of oil in a pan to 350 degrees. This is probably the most critical part of frying a chicken is the ability for steam to escape through the part of the chicken out of the oil.
mix 1 cup flour with
1 tsp paprika
1/2 tsp rubbed sage
salt and pepper to taste
rinse chicken, shake off excess water and dredge chicken through flour mixture. Set aside on plate.
beat two eggs in a shallow bowl. Take the chicken that you just dredged and immerse it in the beaten egg. Now take that chicken and roll in a plate of CRUSHED corn flakes.
Put the chicken into the oil and cook for 10-12 minutes a side. Flip only once, drain and enjoy.
December 5th, 2007 at 4:25 pm
This is so good- you really do need to soak it first in the buttermilk and serve with the yummy gravy!
Granny’s Fried Chicken and Gravy
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tbsp salt
2 tbsp paprika
2 tsp garlic powder
1 tsp 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. Overnight is best! Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F. Drain chicken. Combine salt, paprika, garlic powder, and cayenne pepper. Season chicken. Dredge chicken in flour and shake off excess. Le chill 10-15 minutes (helps with the crust) 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. Drain chicken on a rack over a sheet pan. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven. Serve hot, room temp or cold.
For the Gravy: Pour off most of the fat, leaving the crumbs in the bottom of the pan. Add 1 diced onion if desired and a little flour and brown.
When flour has browned, add 1 cup of hot water and stir until smooth and thickened. Taste for flavor. If the flavor is not chickeny enough, you can add 1 boullion cube, If too thick, add more water. Adjust seasoning if needed.
December 7th, 2007 at 10:58 pm
I soak the wings over night or for a couple of hours in buttermilk, hot sauce and seasoning salt and pepper.
In a paper shopping bag, I season the flour with seasoning salt, pepper, and a little baking powder to make it extra crispy. Combine well. Heat a pan with cooking oil, enough to cover the chicken. Make sure oil is hot before putting in the chicken. Test it out with a pinch of flour or a tiny splash of water. Put in a couple of pieces of the marinated chicken in the bag of flour coating, close the bag and shake until evenly coated. Place in pan of hot oil, and fry until golden brown on all sides, and juices inside chicken run clear when poked with a fork. Be sure not to over crowd the pan, chicken should not be touching.