KFC and All Fried Chicken

Simple Pan-fried Chicken *******

4 boneless skinless chicken ****** halves
1 teaspoon kosher salt, divided
1 teaspoon fresh ground black pepper, divided
1 tablespoon olive oil
2 teaspoons parmesan cheese, grated (optional)
2 servings

1. Pound the chicken ******* with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
2. Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
3. Heat a skillet over med-high heat, and add olive oil.
4. When pan is sufficiently heated, sear chicken ******* over high heat.
5. Allow about 2 minutes (until lightly browned) before turning to other side.
6. Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
7. Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
8. Personally I love this with fried rice to

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Heat the shortening in a large, cast iron skillet over medium-high heat.
In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

2-3 Tablespoons of flour
2-3 good shakes of parmasean cheese (yes the processed kind from Kraft)
salt/pepper to taste
dried parsley and any other seasons you like to taste (Trader Joe’s 21 Season Salute is great)

This is really not exact, but more of a taste thing, add more ingredients for more chicken, this does about 2-3 chicken *******.

Mix these all together and dredge your chicken peices in it. Fry in a skillet on med-high heat in a bit of olive oil till done.

Sprinkel the chicken with lawrey’s seasoning salt, tobasco, salt and pepper ant toss well
Roll in self rising flour and allow the set for 10 minutes then roll in the flour again. Fry in 1/4 inch oil over medium heat for 60 minutes turning often

Country Pan-Fried Chicken

3 pounds chicken ******* and legs
1 egg
2/3 cup buttermilk
2 cups flour
Salt, to taste
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 cup lard
1 cup solid white vegetable shortening

Let chicken warm to room temperature. Wipe with a damp cloth. In a wide bowl, beat egg with buttermilk.

Place flour, salt and peppers in a brown paper bag. In a large skillet (preferably cast iron) heat lard and shortening. Dip each piece of chicken into the buttermilk-egg mixture and place in a brown paper bag. Close top of bag and shake until piece is well coated. Remove, and repeat for each piece.

When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken into pan and cook over high heat, turning so both sides cook evenly. Do not crowd more than a few pieces of chicken into pan at one time. When chicken is light gold on both sides, turn down heat to low and partially cover skillet. Cook 15 minutes, turning chicken once.

Remove chicken and drain on brown paper bags. Serve warm or cold. Serves 6 to 8.

NOTE: You may use all shortening instead of lard.

Heres another one:

PAN FRIED CHICKEN

1/2 c. all-purpose flour
1 tsp. salt
1 tsp. paprika
1/2 tsp. pepper
1/2 tsp. ground poultry seasoning or thyme
1 egg, slightly beaten
2 tbsp. water
3 lb. frying chicken, cut into pieces
1 to 1 3/4 c. cooking oil

In a paper or plastic bag, combine flour with salt, paprika, pepper and poultry seasoning. In a medium mixing bowl, combine egg with water. Dip chicken pieces into egg mixture and then into seasoned flour mixture.
In large heavy fry pan or electric fry pan brown chicken on all sides in hot oil which is 1/4 inch deep. Cook tightly covered, 30-40 minutes until tender. Remove cover and increase heat during the last 10 minutes of cooking time in order to crisp chicken. Drain on paper towel. Serves 4-6.