What’s the best fried chicken recipe ya got?

5 responses so far ↓

• 1 Mizz SJG // Nov 9, 2008

  Soak the chicken in salt water for 24 hours in the fridge. Drain and pat dry. Dredge in buttermilk, flour, again in buttermilk, then a last time in flour. Fry in canola oil until golden and crispy.

• 2 Kelli O // Nov 9, 2008

  I just fajita seasoning in flour. Coat chicken in eggs the dip in flour (with seasoning mixed in) Then fry. However you can try this one as well

  Our Classic Fried Chicken is a picnic menu favorite. Be sure to soak the chicken pieces in the seasoned buttermilk overnight in the refrigerator to achieve ultimate tenderness.

  INGREDIENTS conv. chart U.S. Metric
  2 cup(s) buttermilk
  2 tablespoon(s) hot pepper sauce
  1 tablespoon(s) salt
  2 (3 1/2 pounds each) chickens, each cut into 8 pieces
  2 cup(s) all-purpose flour
  1 1/2 teaspoon(s) baking powder
  1 teaspoon(s) ground black pepper
  1 teaspoon(s) paprika
  5 cup(s) vegetable oil or shortening, for frying
  DIRECTIONSIn extra-large (2- to 2 1/2-gallon) self-sealing plastic bag, combine buttermilk, hot pepper sauce, and 1 teaspoon salt. Add chicken pieces, turning to coat. Seal bag, pressing out excess air. Place bag in bowl; refrigerate chicken 2 to 24 hours to marinate, turning bag over once.
  In pie plate or bowl, stir flour, baking powder, pepper, paprika, and remaining 2 teaspoons salt until well mixed. Remove chicken, a few pieces at a time, from buttermilk mixture, shaking off excess. Add chicken to flour mixture, turning to coat well. Place chicken on wire rack, set over waxed paper, without pieces touching. Repeat with remaining chicken pieces, using a second rack if necessary; let stand 15 minutes to set coating. Discard buttermilk mixture.
  Meanwhile, preheat oven to 250 degrees F. Line two 15 1/2″ by 10 1/2″ jelly-roll pans or large cookie sheets with paper towels. Divide oil between two 12-inch skillets, preferably electric (there should be about 1/2 inch oil in each skillet), and heat over medium heat until temperature reaches 360 degrees F on deep-fry thermometer.
  To each skillet, add 4 pieces chicken, skin side down, being careful not to crowd pieces. Cover skillets and cook until chicken is light golden brown on bottoms, 4 to 5 minutes. Turn pieces over and cook, covered (reducing heat to medium-low if necessary to maintain a temperature of 300 degrees F), 8 to 10 minutes longer for white meat, 13 to 15 minutes longer for dark meat, turning pieces every 4 or 5 minutes or until well browned on all sides and juices run clear when thickest part is pierced with tip of knife.
  Transfer chicken to lined jelly-roll pans to drain. Keep warm in oven. Repeat with remaining chicken.

• 3 CabinAsh // Nov 9, 2008

  as a chef and southerner I take pride in my chicken! here ya go

  Ingredients
  1 fryer chicken, cut into 8 pieces
  2 cups buttermilk
  1/2 tablespoon salt
  1 Tablespoon additional salt
  1 tablespoons kosher salt
  2 tablespoons Hungarian paprika (or spanish if you like the smokey flavor)
  2 teaspoons garlic powder
  1 teaspoon cayenne pepper
  1/2 teaspoon ground sage
  all purpose Flour, for dredging
  Lard, for frying (or vegetable shortening, but no regular oil!)

  Directions mix buttermilk and 1/2 tablespoon of salt
  Place chicken pieces into a plastic container and cover with buttermilk/salt mixture and Cover and refrigerate for at least 24 hours.

  Melt enough lard or 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.

  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.) combine all spices plus additional tablespoon of kosher salt, mix well and sprinkle on chicken once it comes out of the pan

  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.

• 4 ttikki2001 // Nov 9, 2008

  simple & tasteful

  mix well & shake: flour, salt, pepper,sage, oregano, sweet & hot red pepper.
  Coat the chicken pieces.
  Dip chicken in beaten egg.
  Dip again in the flour mix.
  Fry in sunflower oil.
  Trick: I put the flour mix in a tupper and shake it very well. same with the chicken peices

• 5 Diamond Strength // Nov 9, 2008

  Ingredients
  1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
  1/2 tablespoon freshly ground black pepper
  1 tablespoon kosher salt
  3 cups all-purpose flour
  1 cup vegetable oil, for frying
  Directions
  Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.

  Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.

  In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.