Fried Chicken Recipe

Me | 7/30/2005 | Randy Larsen

[Randy Larsen]

Looking for good fried chicken recipes.

[andyandval]

LOLOLOLOL!!!!!

[Trillian]

My favorite way to make fried chicken:

Dip chicken breasts in flour, then eggwash and then in breadcrumb mixture:
Mix together..
Crunchy type breadcrumbs (I make mine homemade)
Parmesan cheese to taste
Salt/pepper
Dried parsley
Garlic powder

Coat completely and fry in peanut oil until done.
Drain on paper towels and salt to taste.

They are so tasty.

When I have leftover I top each fried breast with tomato sauce, parmesan cheese and mozarella then bake until cheese is bubbly. Hubby is a huge fan :)

They also taste wonderful stuffed with ham and cheese before the coatings go on and then fried for special occasions.

[RandallFlagg]

Roger that. Received and understood...

[dagoofyfoot]

Smoke a joint, exhaling smoke into bag with chicken

Mmmm....sounds tasty.

I've been able to find all the ingredients at the local supermarket with the exception of "the joint". Which section, (frozen food, spices, international)can I find them in?...help me out here, will ya?.

[RobFromGa]

Call 9-11, they'll know...

[dagoofyfoot]

Call 9-11, they'll know


Great Idea...thanks!

;^)

[Randy Larsen]

This sounds oh so good! Thank You!

[martin_fierro]

lol

[rdb3]

Just mix a tablespoon of cornstarch in two cups of hot water and add it to the drippings for your gravy. Season to taste, of course.

[rdb3]

just think vacation......... :)

Just took another dose of skelaxin and oxycontin. It will feel like I'm on vacation in about 30 minutes.

[Randy Larsen]

I recently was perscribed skelaxin for a lower back injury...Kicked My A$$!

[angcat]

Martha Stewart's is fabulous.

[Michael Goldsberry]

"Tre's Slap Yo Mama fried chicken."

LOL! Oh, man. A giggle on a cooking thread.

Thanks.

[angcat]

FRIED CHICKEN
Serves 8

Cook dark meat, which takes a bit
longer, apart from white meat to ensure
doneness.


6 cups nonfat buttermilk
1/4 cup plus 5 teaspoons salt
1/3 cup hot sauce, such as
Tabasco (optional)
2 two- to three-pound chickens,
each cut into 8 pieces for frying
3 cups all-purpose flour
1 tablespoon freshly ground black
pepper
1 1/2 teaspoons ground cayenne
pepper
2 tablespoons baking powder
2 pounds vegetable shortening
6 tablespoons bacon drippings
(optional)

1. Combine buttermilk, 1/4 cup
salt, and hot sauce, if using, in a bowl.
Transfer to a large, airtight container.
Add chicken pieces, turning to coat
in the liquid. Cover, and refrigerate at
least 2 hours or overnight.

2. Heat oven to 200 degrees.
Combine flour, remaining 5 teaspoons salt,
black and cayenne peppers, and
baking powder.

3. Place dredging mixture in a
large brown paper bag. Shake vigorously. One
at a time, place chicken pieces
in the bag, and shake to coat.
Place coated pieces on a clean plate or tray.
Heat vegetable shortening (and
bacon drippings, if using) in two
10-inch cast-iron skillets over medium-low
heat. Using a frying thermometer
to measure temperature, bring
shortening to 375 degrees; it should be at a
medium, not a rolling, boil. Use
tongs to place thighs and
drumsticks in skillets. Fry until coating is
dark golden on bottom, 10 to 14 minutes;
then, using tongs, turn chicken
over. Cook until coating is dark golden,
another 10 to 14 minutes. An
instant-read thermometer inserted
into a thigh should register 170 degrees.
Drain on brown paper bags or
several layered paper towels.
Transfer cooked pieces to baking sheets, and
place in the oven to keep warm
while frying remaining chicken.
Using a slotted spoon, remove any bits of
coating left in skillets, and discard.
Place breasts and wings in
skillets. Cook 10 to 14 minutes on each side.
Drain on brown paper bags.
Remove dark meat from oven, and
serve.

[not_apathetic_anymore]

I was surfing today looking for information on how much time I needed to process some condiments when canning. I came across this site that talked about pressure frying and some of the potential risks. Apparently only a couple of pressure cookers are made to use as pressure fryers and others aren't.

[Jeff Chandler]

Easiest by far and makes tender, moist, low-fat entre:

1.)Roll boneless skinless chicken breasts in mixture of half flour and half Progresso Brand bread crumbs. (Add a little Parmesan cheese if you like).

2.)Brown chicken in a little olive oil in electric fry pan.

3.)Cook uncovered at 300 degrees about 15 minutes on each side.


This can be turned into Chicken Piccata by sauteing mushrooms, tomatoes and capers in another pan. Serve mix over chicken and squeeze lemon over it. Mrs. Chandler makes this and it's FANTASTIC!

[tet68]

I could see where yogurt would work.. add some tang too...

It's the live cultures that do it, I like it fried with some
tandoori spice, tikka masala, or maybe some green curry.

"There's no such thing as religion, when talking about...
good curry."

I know it's not fried but how about some "Drunken Chicken".

[carlo3b]

Hope I'm not too late.. Try these... Yummmmmmm.. :)

FReepers Fried Chicken

• 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, (easy on the salt because the soup has plenty of salt.)
• oil for frying

1) In a bowl or dish, combine the soup, egg and seasoning salt, mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2) In a plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. Place 1 piece of chicken pieces in bag, close top and shake until coated. Repeat.
Add more flour and/or cornstarch as necessary, but add them in equal parts.
3) Place coated chicken on a platter and allow to sit until it becomes doughy. 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.
4) 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.

Fried Chicken Royale

Worth a try.. enjoy!!

• 1 (4 pound) whole chicken, cut into 8 pieces
• 1 quart buttermilk
• 1 tablespoon salt
• 3 cups all-purpose flour
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 teaspoon poultry seasoning
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• oil for frying

1) In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
2) Heat oil in deep-fryer to 375 degrees F (190 degrees C).
3) In a large resealable plastic bag, combine flour, Italian dressing mix, poultry seasoning, salt and pepper. Remove chicken from buttermilk, and coat well with flour mixture. Let set on a plate for about 10 minutes.
4) Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
 

[Randy Larsen]

http://missvickie.com/howto/fry/frying.html

Thank you for this info, I will be careful.

[firebrand]

Bisquick is the best coating for chicken I've ever tasted. Just dip the pieces in milk, then in Bisquick, then dot with butter and bake, basting with the melted butter every so often. I forget whether Bisquick has salt. I think it does. If it doesn't, add salt.