KFC and All Fried Chicken

marinade the chicken in some Louisiana hot sauce

Take 5-10 boneless skinless chicken breast, thaw
Dip them in a mixure of one cup milk, one egg, one quarter bottle louisiana hot sauce (or whatever your prefer), 2 tbsp of honey mustard
Then dip in a mixure of flour, garlic salt, pepper, chili powder,
Fry in olive oil on stove top

It has wonderful taste and the inside of the meat stays so moist! Plus you get a little kick from the chili powder and hot sauce.

Hooter type chicken wings (The recipe for wet ***** buffalo wings is at the bottom!)
1/4 cup butter
1/4 cup Louisiana hot sauce
1 dash pepper, Ground
1 dash garlic powder
1/2 cup flour
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
10 chicken wings
blue cheese salad dressing
celery
vegetable oil, for frying
Heat oil in a deep fryer to 375 degrees.
You want just enough oil to cover the wings entirely — an inch or so deep at least. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well blended.
Combine the flour, paprika, cayenne pepper, and salt in a small bowl.
If the wings are frozen, be sure to defrost and pat them dry.
Put the wings into a large bowl and sprinkle the flour mixture over them, coating each wing evenly.
Put the wings in the refrigerator for 60 to 90 minutes.
This will help the breading to stick to the wings when fried.) Put part of the wings into the hot oil and fry them for 10 to 15 minutes or until some parts of the wings begin to turn dark brown. Make sure to let the oil get hot again before you cook the next batch!
move the wings from the oil to a paper towel to drain.
But don’t let them sit too long, because you want to serve the wings hot. Quickly put the wings into a large bowl.
Add the hot sauce and stir, coating all the wings evenly.
You could also use a large plastic container with a lid for this.
Put all the wings inside the container, add the sauce, put on the lid, then shake. Serve with Bleu cheese dressing and celery sticks on the side.

My fried chicken almost like Popeye’s. Follow each step using exact ingredients!Batter chicken let set(uncovered) for 1 hour or more so flour can harden a little before frying.(you can do early and set in frig uncovered all day.)
Chicken cut up your favorite pieces
Self rising flour seasoned with salt, black pepper, garlic powder & paprika.
***Cayenne or red pepper powder(optional)
2 eggs
1/2 cup water
Peanut Oil for deep frying
Beat 2 eggs add water(not milk)
1/4 t garlic powder,
1/8 salt & pepper
lots of paprika.
Don’t stir, you want the seasoning to stay on top of the egg mix so it will stick to chicken. Add more paprika to top of egg mix every time you roll a batch.
If you want spicey sprinkle just a little red pepper directly on the chicken before you batter.
Now this is important, roll the chicken in the seasoned flour, then in the egg mix then back in the flour mix. Lay on a cookie sheet to dry.
Heat oven & heat peanut oil to 375*
When oil is hot, drop in a few pieces of chicken depending on the size pot you are using. Deep fry 1o minutes. Place on a cookie sheet and put in oven for 10 to 15 minutes serve immediately!
You can batter some potato logs with the same method and fry also.
Wet ***** Wings
4-5 pounds chicken wings or drummettes (you can use ****** strips or tenders only brown 5 minutes though & oven 5 minutes)
2 sticks butter
1/2 cup hot sauce
Oil for frying
3/4 cup salt
In a large non-reactive bowl or pot dissolve the salt in water and add the chicken wings. allow to soak in the salt brine for 2-3 hours before removing and draining well. Pat dry with clean towel to prevent splatter when frying.
For the buffalo sauce:
Melt the butter in a medium saucepan over medium heat. Add the hot sauce and stir to combine.
Heat fryer or oil in large pan to 350 degrees. Add the chicken wings to the hot oil, being careful not to overcrowd them. cook until golden and skin is crisp - about 10 minutes. Remove to rack and drain briefly. Add cooked chicken wings to sauce and toss to coat.
Serve with blue cheese dressing and celery sticks
Dressing
3/4 cup mayonnaise
1 clove garlic, minced
2 tablespoons finely chopped fresh parsley
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 tablespoon white vinegar
1/2 cup crumbled blue cheese
salt and pepper
Combine all ingredients; chill for an hour or two. Serve as a dip for the Buffalo wings (below). Makes about 1 1/2 cups.

there are two secrets to great fried chicken. First marinate it in butter milk overnight is best but an hour will still make a difference. then rol the chicken in flour, then dip in an egg mixture that has been whisked together with a teaspoon of water per egg. then dip in flour or crumb mixture and chill briefly before frying. to get that hot spicy flavor you’ll want to have your butter milk flavoired with hot sauce and maybe use some or alot of chili powder in your first flour mixture if you use it in the last coating it tends to burn,

If you could ever get the recipe from “Caesar’s Chicken” in Hayward, California…THERE IS NO BETTER FRIED CHICKEN!!!

If you get the recipe, PLEASE GIVE IT TO ME!!!

^_^

I, too, soak my chicken in buttermilk overnight. I like it spicy as well, so I add garlic powder, cayanne powder, black pepper and salt to my buttermilk. Then I roll it in flour with same seasonings, then dip in egg/milk, then roll in a flour, fine cracker or bread crumb mixture, also with the same spices. Then fry in about 1 inch of canola oil in a skillet.

Kfc Fried Chicken Recipe
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1 Broiler fryer - cut up
3 C. Water
1 Tbsp. Salt
1 tsp. MSG
2 tsp. Fines Herbs - find in some spice sections, if you don’t have them omit this
2 tsp. Onion Powder
2 pkg. DRY Instant Chicken Broth (Do Not Use Canned)
2 tsp. Seasoned Salt
1/2 tsp. Black Pepper
1 C. Flour

1. Cover chicken with mixture of water and salt. Chill in bowl for least 1 hour.

2. Combine herbs, onion powder, seasoned salt, instant chicken broth, and pepper in a blender and mix well. Place this mixture in a bowl.

3. Remove chicken from water, and dip it into the flour mixture coat well. Place coated pieces on a plate for 5 minutes.

4. Melt enough shortening or salad oil to make 1″ depth in a large skillet. Heat to 375 degrees. Fry chicken pieces turning once, every 5 minutes, be sure to cook chicken until done. Lift chicken out and drain on paper towels. You can keep the chicken warm in the oven by placing it in the oven, and serve when all pieces are finished cooking.

I pretty much do the same as MarLo. I always use seasoned flour though and not crumbs of any kind. be sure the oil is good and hot…I use crisco and some butter. Turn the chicken ONLY one time during cooking or you loose the outter crust. My aunt from the south taught me how to make this. If you want “more” heat to it add a really hot hot sauce to the buttermilk. I just use a whole lot of black pepper.