Recipe

Many Fried Chicken Recipes Recipe

	Twill10 / All my dishes 2 months, 3 weeks ago many fried chicken recipes Prep:45m Cook:10m Servings:8	Twill10
	fried chciken

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Ingredients

Cooking fried chicken is easy and if you have never done it before, there is nothing to worry about. If you want to try out a Kentucky Fried Chicken copycat recipe, deep fried chicken recipe or southern fried chicken recipe, read on for some handy fried chicken tips and ideas.

* If you want to make fried chicken, you can get good results using a fryer, broiler, capon, young chicken, and roaster or game hen.

* Soaking the chicken overnight in brine or buttermilk makes the meat more tender and juicy.

* Slice whole chicken breasts in half for more even cooking. They also cook faster like this.

* Adding celery sticks to the frying oil enhances the color and flavor of the fried chicken.

* Dry any wet utensils before they touch the hot cooking oil to avoid the hot fat spattering.

* Use tongs instead of a fork to turn the chicken. A fork might pierce the skin and the chicken will lose juices.

* If you like your chicken fried, try peanut oil. It gives the chicken a great flavor.

* Drain fried chicken on a brown paper bag or metal rack. Draining it on paper towels might make it lose crispiness. In addition, covering it will make it lose all crispiness.

The above tips should help to ensure your fried chicken recipes are delicious. If you are using a whole chicken and you have some left over, you can put them in a pot with carrots, parsley, and water to cover. Simmer until the liquid reduces by half, strain and refrigerate. When the mixture is cold, skim off the fat and use it in soups and sauces. You can also freeze it.

Kentucky Style Crispy Fried Chicken

Ingredients -

1 whole fryer chicken, cut up into 8 pieces

Kentucky Fried Chicken marinade

6 to 8 cups shortening

1 cup milk

1 beaten egg

2 cups all purpose flour

1/8 teaspoon paprika

1/8 teaspoon baking powder

1/8 teaspoon garlic powder

¾ teaspoon MSG

2 ½ teaspoons salt

¾ teaspoon pepper

Preparation:

Preheat the shortening in a deep fryer to 350 degrees F.

Trim any excess fat and skin from the chicken pieces and marinate them for a couple of hours.

Mix the milk with the egg in a bowl.

Combine the other dry ingredients in another bowl.

Drain the marinated chicken on paper towels. Dip each chicken piece in the egg and milk, and then coat it in the dry flour mixture.

Dip into the egg and milk mixture again then back in the flour. Make sure every piece is well coated.

Stack the chicken on a plate until each piece is coated.

Drop the chicken pieces into the hot shortening, one at a time with tongs being careful not to splash any of the hot oil to avoid burns. Oven mits are a good idea.

Fry 4 pieces of chicken at a time until golden brown.

This will take 12 to 15 minutes. Stir the chicken halfway through the cooking time for an even finish.

Drain the chicken pieces on wire racks for 5 minutes and serve hot.

Serves 3

Classic Southern Fried Chicken

1 3/4 cup Flour

1 teaspoon Salt

1/4 teaspoon Pepper

1 Frying Chicken (2 1/2 lb. to 3 lb.) cut up

1/3 cup Crisco

Preparation:

In paper or plastic bag, combine flour, salt and pepper.

Add chicken a few pieces at a time, shake to coat.

Preheat Crisco in skillet at 360°F. over medium high heat of range.

Fry chicken for 30 or 40 minutes uncovered without lowering the heat.

Turn chicken 4 to 5 times during frying for even browning.

Serves 6 - 8

Light Batter Fried Chicken

Ingredients -

1 (3 -4 pound) Frying Chicken

1/2 cup Flour

1/4 teaspoon Baking Powder

1/2 teaspoon Salt

1/4 teaspoon Fresh Ground Pepper

1/2 teaspoon Paprika

1/4 cup Light Cream

1 cup Oil or Shortening

Preparation:

Cut chicken into serving pieces. Wash and pat dry with paper toweling.

Combine flour, baking powder, salt, pepper and paprika.

Dip pieces of chicken in cream, then coat as thickly as possible with seasoned flour.

Preheat skillet, uncovered, at 325 degrees with oil, about 5 minutes.

Arrange coated chicken pieces in skillet. Brown on all sides, about 10 minutes.

Cover, reduce heat to 225 degrees and fry for 30 minutes.

Remove cover and fry an additional 10 minutes

Serves 8

KFC RECIPE

Ingredients -

2 cups all purpose flour

½ teaspoon thyme

½ teaspoon salt

½ teaspoon oregano

½ teaspoon basil

4 tablespoons paprika

3 tablespoons MSG

1 teaspoon ground ginger

1 tablespoon dry mustard

1 tablespoon black pepper

2 teaspoons garlic salt

1 tablespoon celery salt

8 chicken pieces

2 beaten eggs

1 cup dry, unseasoned breadcrumbs

6 - 8 cups shortening

Preparation:

Pre heat oil in deep fryer to 350° F.

Mix all the ingredients except the shortening, breadcrumbs, eggs, and chicken in a large bowl.

Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.

Roll them in the spicy flour mixture.

Heat the shortening to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.

Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.

Drain on racks for 5 minutes.

Serves 3

Spicy Fried Chicken

Ingredients -

1 3 1/2-pound chicken, cut into 8 pieces

2 cups buttermilk

1 tablespoon Dijon mustard

1 1/2 teaspoons salt

1 teaspoon cayenne pepper

1 teaspoon fresh-ground pepper

2 cups all-purpose flour

1 tablespoon baking powder

1 tablespoon garlic powder

5 cups vegetable shortening

Preparation:

Make the buttermilk marinade: Combine the buttermilk, mustard, 1 teaspoon salt, cayenne, and black pepper in a gallon-size seal able plastic bag or a large bowl with a tight-fitting lid. Add the chicken pieces and turn to coat. Seal and refrigerate for at least 2 hours or overnight.

Coat the chicken: Preheat oven to 150 degrees F. Whisk together flour, baking powder, garlic powder, and remaining salt in a 13- by 9- by 2-inch pan. Add chicken pieces, turn to coat, and let them sit for 10 minutes, turning occasionally to re-coat with flour.

Fry the chicken: Heat the vegetable shortening in a 10- by 12-inch heavy-gauge skillet. Attach a deep-fry thermometer and, over medium-high heat, bring the shortening to 375 degrees F. Shake excess flour from the chicken and, in batches of four, fry the pieces until they begin to brown -- about 2 minutes on each side.

Reduce heat, lower oil temperature to about 325 degrees F, and continue to fry until chicken is cooked through and golden brown -- about 10 minutes on each side.

Transfer the chicken pieces to a wire rack set on a baking sheet and keep warm. Repeat, frying remaining chicken pieces. Serve warm or at room temperature.

Serves 6

Directions

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Comments

sosousme 2 months, 1 week ago said:
I guess when you say many...you meant many. Nice job...if I wander away from my fried chicken recipe I will come check one of yours out. Although I admit, I will eliminate any MSG as it plays havoc with me...

mjcmcook 2 months, 1 week ago said:
~HELLO~
You have a 'Generous' Spirit!
"5"FORK!!!!! for ALL the 'priceless' information~
~*~mj~*~
I am going to 'print' out this 'recipe'~

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