Need The Best Fried Chicken Recipe Ever?
I LUV U LOLO N XAVIER!!! asked:
i want the best of the best fried chicken recipe because im planning a huge family event at my house.
i want the best of the best fried chicken recipe because im planning a huge family event at my house.
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A box of Bisquik, some seasonings (seasoned salt, pepper, maybe some special seasoning for poultry), eggs, milk. Depending on how much chicken you are preparing, you mix egg and milk together, put the Bisquick and seasoning in a huge ziplock bag, and shake the chicken in after dipping it in the milk/egg mixture. Fry it in oil for about 10 minutes. Then, take out of frying pan, put into oven dish, and cover good with foil. Bake for about 45 minutes.
My Family Recipe..
Chicken Fried Chicken::
1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
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If that one is not Good enough for you, here is another one.
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
In a large resealable plastic bag, combine chicken, buttermilk and salt. Refrigerate for 8 hours or overnight.
Heat oil in deep-fryer to 375 degrees F (190 degrees C).
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.
Fry in hot oil until meat is no longer pink, and breading is golden brown, about 20 minutes. Drain on paper towels.
I think this is the best one…
1 2-1/2 pound fryer chicken cut up into pieces
Salt and Pepper
2 tablespoons evaporated milk
2 tablespoons water
1-1/2 cups all purpose flour
1/2 cup yellow corn meal
1/2 teaspoon paprika
1/2 teaspoon onion powder
Vegetable oil
Sprinkle the chicken with salt and pepper. Mix the milk and water in a large mixing cup and pour over the chicken to marinate for 30 minutes. Mix the flour, corn meal, paprika and onion powder in a strong gallon sized ziploc bag. Put two pieces of the chicken in the bag at a time, close the top and shake to coat evenly. Put the chicken on a large plate.
In the meantime, heat about a cup or two of the oil on medium heat in a large skillet that has a tight fitting lid. Oil is hot when a bit of the flour mixture sizzles a bit when you drop it into the skillet.
Add the chicken to the oil, pieces not touching each other. Cook covered for about 15 minutes on medium to low heat until golden brown. Turn over and cook another 15-20 minutes until golden brown. Remove from oil to paper towel covered serving plate.
Serve and eat while its warm and crispy.
For other great chicken recipes…http://absolutebestchickenrecipes.blogspot.com
Wash in cold water and pat dry chicken pieces, in large zip lock bag, mix flour, salt, pepper, garlic powder, dash of nutmeg, yes, nutmeg, sage or poultry seasoning. Add chicken and toss to coat well. Place in fridge for at least 2 hrs. …In bowl beat eggs with a little milk. add chicken to egg mixture one piece at a time and place back in bag of flour mixture, shake or toss to coat well.
Heat oil to 360—370 degrees and drop chicken in oil CAREFULLY! cook 10 to 12 minutes, maybe more for larger pieces. Until golden brown and crispy. Remove from oil and place on platter lined with a clean, un-used brown paper bag to absorb excess oil.
You did not say how much chicken you were cooking so could not give exact measurements….but for every cup of flour add 1/2 tsp. of each seasoning EXCEPT nutmeg, just use a DASH of that.
You gotta try this i’m sure you’ll get some rave reviews
Ingredients
* 2 lbs cut-up chicken
Sauce mixture
* 4 eggs
* 1/3 cup water
* 1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
Seasoning blend
* 1 1/2 teaspoons salt
* 1 1/4 teaspoons fresh ground black pepper
* 1/4 teaspoon garlic powder
Dredging mixture
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 1/4 teaspoon salt
Directions
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full–you don’t want a hot-oil spill-over accident!).
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
Rinse and pat dry chicken pieces with a paper towel.
Cut ****** pieces in half across ribs.
Sprinkle chicken generously on both sides with seasoning blend.
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
One piece at a time, roll chicken in flour mixture and drop into hot oil.
Don’t crowd chicken pieces–I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
Dark meat will take about 14 minutes, white meat about 10 minutes.
Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.
Fried Chicken
Ingredients
1 (2 1/2 lb) broiler-fryer chickens, cut into 10 pieces
salt & freshly ground black pepper
1 quart buttermilk
2 tablespoons hot sauce
1 teaspoon cayenne pepper
3 cups all-purpose flour
1 tablespoon cayenne
2 teaspoons garlic powder
1 teaspoon paprika
peanut oil, for frying
Directions
1Season the chicken with salt and pepper and place in a casserole dish.
2In a nonreactive bowl, mix buttermilk, hot sauce and cayenne.
3Pour the buttermilk mixture over the chicken, cover with plastic wrap and place in the refrigerator to marinate for 2 hours.
4Preheat a deep-fryer to 350 degrees F.
5Into a large paper bag, measure the flour, cayenne, garlic powder, paprika, and salt and pepper.
6Shake off excess buttermilk mixture and place the chicken, a few pieces at a time, into the bake and shake to dredge.
7Place the chicken into the hot oil and fry until golden and crisp, about 8 to 10 minutes for white meat and 13 to 15 for dark meat.
8Remove from the fryer onto a paper towel lined sheet tray and season with salt and pepper.
Well, there are loads of different types of fried chicken.
This website, I’ve found, has very trusted recipes, which are just absolutely delicious!!!
If you try it, I know there will be a fabulous result.
Hope I have helped!