KFC and All Fried Chicken

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easy and fast recipes

I would brown the breadded chicken in shallow hot oil and par cook then throw them in the oven to finish cooking.

Try this recipe. It’s tasty and easy. Good luck!

BEST OVEN FRIED CHICKEN

1 cup crushed rice krispies
1/4 t. crushed thyme
1/4 cup grated Parmesan cheese
1/8 t. pepper
1/4 cup chopped almonds
2 T. minced parsley
1 t. salt, optional
1/2 cup butter
1/2 clove garlic, minced
2 ½ to 3 lbs. chicken pieces

Combine the first 7 ingredients. Melt the butter and garlic. Dip the chicken in butter then in crumbs. Place in baking dish and cook at 375 degrees for 1 ½ hours.

I buy boneless skinless chicken leg meat(leg and thigh) and cut the pieces into 2 or 3 smaller pieces. After the chicken is rinsed(Some people say don’t rinse,but I remember Julia Child talking about fecal soup when cooking chicken) I marinate the chicken in buttermilk overnight. The next day, I pile a big heap of dried bread crumbs seasoned with a couple of teaspoons of poultry seasoning(it’s really just onion powder,garlic powder,paprika,sage)on a lipped cookie sheet pan, and roll the pieces of chicken in the crumbs to coat. Heat peanut oil in a big fry pan to medium heat.Let the chicken sit in the fridge while the oil is heating-a rest is good for the breading.Fry the pieces 6 or 7 at a time for about 10 minutes on each side until golden brown and cooked through. If they cook too fast,turn the heat down. I’ve also marinated the chicken in ranch dressing-gives a different flavor. By the way-you’ll never have fried chicken as good as your Mom made-like my Grandma’s-but you have the memories.

Heat about 1 to 1 1/2 inches of oil in a cast iron or other heavy skillet. You do not need to submerge chicken entirely.

Wash chicken pieces and pat dry. (If you have time, soak chicken in buttermilk overnight - this makes even better chicken but isn’t absolutely necessary).

Dredge chicken in a mixture of flour, salt, pepper and paprika to your taste. Make sure to put enough salt or it won’t taste good.

Place floured chicken carefully in the hot oil, starting with the meatiest dark meat pieces (thighs, drumsticks). The oil should sizzle when you put the chicken in or it isn’t hot enough and your chicken will be greasy. Don’t crowd the pieces or the oil will get too cool and your chicken won’t cook properly. Cook about 10-12 minutes per side, longer if your pieces are very large. The chicken should be brown and crispy. Remove with tongs.

Drain on paper towels and enjoy while hot!

I use regular all-purpose flour and mix seasoned salt in the flour (I use McCormick’s brand, but I’m sure any brand would work.) I dredge the chicken in beaten egg, then coat it with the flour/seasoned salt mixture. (For extra crispy chicken, dredge chicken in egg, coat with flour, and then dredge through egg and coat with flour again.)

I use canola oil for frying, but vegetable oil or corn oil would also work. Get it nice and hot, over a medium-high flame and cook the chicken about 10 minutes on each side, or until it’s a nice golden brown color. You don’t want to drown the chicken in oil. Just use enough so that about half of the piece is covered.

I soak the chicken in buttermilk for a few hours, dreg in seasoned flour. Now the secret nobody has mentioned is that you must let the floured chicken rest on a rack for about a half hour to 45 minutes before frying. Cast iron on medium heat is the best.
Hope this helped.

I make my fried chicken really simple and healthy.

Season with garlic salt on both sides
Heat pan (stainless steel pan)
Put chicken on heated pan (No oil, the oil will come out of the chicken)
Cover
Probably about 10 mins. each side. You should be to tell.

Important: Do not turn chicken until that side is cooked
FYI: If you fry chicken in oil, the chicken ***** it in but if you don’t put any oil at all, the oil of the chicken will come out. Leaving you with fried chicken that is not oily.

Hope you like it.

honey no recipe you use will taste like mom’s trust me. But here is a couple of really good recipes I like.
Crispy Fried Chicken

If you like your fried chicken with a crust you can get your teeth into, this is for you. And to spice it up, go for the cayenne pepper. (Note the use of a little more melted shortening — a depth of about 1 inch.)

3 pounds frying chicken pieces
2 to 2-1/2 cups Crisco (or other vegetable shortening)
1 teaspoon salt (or to taste)
1/8 teaspoon freshly ground black pepper (or to taste)
1/2 to 1 teaspoon cayenne pepper (optional)
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup milk
Combine the flour, salt, pepper and cayenne pepper. Set aside. Combine the egg and milk in a separate dish. Set aside.
Rinse the chicken pieces and drain. Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well. Place pieces in a single layer on a piece of waxed paper until all are coated. Add to skillet and cook using either frying method.

Spicy Fried Chicken

The difference between Spicy Fried Chicken and Crispy Fried Chicken is in the spices used. Note that the cayenne pepper is omitted. You can experiment to create your own favorite spice blend.

3 pounds frying chicken pieces
2 to 2-1/2 cups Crisco (or other vegetable shortening)
1 teaspoon salt (or to taste)
1 teaspoon freshly ground black pepper
1/4 teaspoon white pepper
1 teaspoon sweet paprika
1/2 teaspoon poultry seasoning
1/4 teaspoon garlic powder
2 cups all-purpose flour
1 egg, lightly beaten
1/2 cup milk
Prepare and fry chicken as for Crispy Fried Chicken.

It is not mandatory that you make Cream Gravy every time you fry chicken, but it really completes a meal. It’s so good on mashed potatoes, rice and biscuits, and I’ve even seen enthusiastic cream gravy lovers ladle it over fresh sliced tomatoes and cantaloupe. Honest.

Actually, once the chicken is fried, you’ve done half the work, so it’s not that much more trouble to go ahead and make Cream Gravy.

Cream Gravy

After frying the chicken, drain the grease from the skillet, leaving in the crusted and browned bits, and reserving 2 tablespoons of the drippings. Return the 2 tablespoons of drippings to the skillet, and turn heat to medium. Sprinkle 2 tablespoons of the left-over flour mixture that you used to flour the chicken into the drippings, and stir vigorously for about 2 to 3 minutes to “cook” the flour.

Then, stirring constantly, slowly add 1-1/2 cups milk (OR 1 cup milk and 1/2 cup beef broth), and bring to a boil. Cook, stirring constantly, for 2 to 3 minutes until gravy thickens. (If it gets too thick, thin it with a little milk.) Taste and correct seasonings, if necessary. Serve hot.

It may be that “perfect” fried chicken is the kind you ate when you were just a spring chicken yourself. In case you would like to create some wonderful present-day memories, however, this article has equipped you for the task.

of course.
all you do is wash and season your chicken with seasoned salt, garlic powder and black pepper. if you like it spicy, add a few dashes of powdered cayenne pepper.
roll the chicken in flour until fully coated, then set it on a plate or cookie sheet and put it in the fridge for an hour or so.
get a big pot, fill it half-way with canola or vegetable oil and set your heat on medium high until the grease is HOT.
carefully put the chicken in the hot grease and let the chicken cook for 25 minutes or until the chicken is a deep brown color and the juices runs clear, and the chicken floats to the top of the pot.
carefully remove the chicken from the pot and drain it on paper towels.
wait 15 minutes to eat the chicken and enjoy.

Here is my favorite. Heart attack special.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels.