KFC and All Fried Chicken

If you want crispy, just bake or roast in the oven.

Soak in buttermilk overnight in a glass or plastic bowl. Submerge each piece-weighed them down with a dinner plate to keep submerged. Yes, this takes a gallon or so of buttermilk total for about 20 pieces of chicken.

Roll in flour.

Then fresh from the carton, buttermilk

Then a seasoned batter for chicken like Krusteaz Bake and Fry or equivalent brand.

Fry in oil and butter mix. Drain on paper towels.

Remember to not crowd the pan. One piece width of open space should remain between each piece. About 4 pieces can be fried at a time in the average size fry pan. Do this in batches. Keep hot in the oven on warm. Do not cover in the oven or chicken will become soggy.-Not a good thing.

very easy,put a pan on the fire,after 1 minute put sufficient oil;when the oil is beginning boil,add the pieces of chicken ,its all,wait until the chicken is crispy .

Roll the chicken in flour and cook about 15 minutes on each side on a little above medium heat in a frying pan

then put on a baking pan and bake at 350 for 2 hours

It turns out very crispy

I recommend cutting the chicken into smaller pieces. They will fry better for you. How about you dip the chicken in milk, roll it in your coating (crushed corn flakes are good), and fry until golden brown in olive oil. Use a fork after about 15 minutes; if after poking the chicken the juices run clear, it’s ready. Do not fry in a high heat… 350 is fine… might take a little longer, but it’s a good way to avoid grease fires.

clean tha chicken off.then make ur batter

flour
seasonin salt
pepper
garlic powder

dipp the chicken in the batter then

FRY DEEP FRY.da chicken till its dunn cookin

Fried Chicken

1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
1 quart buttermilk
2 tablespoons hot chili sauce (recommended: Srirachi)
Peanut oil, for frying
1/4 bunch fresh thyme
3 big sprigs fresh rosemary
1/4 bunch fresh sage
1/2 head garlic, smashed, husk still attached
Lemon wedges, for serving

Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.

Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.

Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.

Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges

this is so good, truly a southern comfort.

Here are 2 for you to choose from for more see my site.

Grandmomma’s Fried and Steamed Chicken
by Paula Deen
…

House Seasoning

1/4 cup salt

1 tablespoon black pepper

1 tablespoon garlic powder

For the chicken

3 eggs

Pinch of House Seasoning

2 cups all-purpose flour

1 1/2-to-2-pound chicken, cleaned and cut up

Crisco or vegetable oil for frying (deep enough to cover the chicken)

Directions
To make the House Seasoning, mix the salt, pepper, and garlic power. Store in a tightly covered jar
in a shallow bowl, beat the eggs with 1/3 cup water. In another bowl, add a pinch of House Seasoning to the flour. Roll each piece of chicken in the egg, then roll in the seasoned flour. My Grandmomma Paul used to always return the seasoned chicken to the refrigerator and let it sit there for about 2 hours before actually cooking it.
Remove the chicken from the refrigerator, heat the shortening to 375°F (190°C) in a frying pan — or, even better, in a Dutch oven — and put the largest pieces and dark meat in first followed immediately by the smaller pieces and white meat. Cook, covered, for 5 minutes.
Remove the cover and turn the chicken when the undersides are well browned. Cook, covered, for another 5 minutes. Remove the cover and cook until the chicken is well browned. The entire chicken will take about 20 to 25 minutes to cook. Don’t turn the chicken more than once or else some of the extraordinarily fine flavor will be lost.

Southern Fried Chickenl(There are many varations of fried I chicken I will be posting more)

4 pounds chicken pieces

1 1/2 cups milk

2 large eggs

2 1/2 cups all-purpose flour

2 tablespoons salt

2 teaspoons pepper

3 cups vegetable oil

salt

Directions
Rinse chicken; pat dry and then set aside.
Combine milk and eggs in a bowl; whisk to blend well
In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper
Dip a chicken piece in the milk mixture; let excess drip off into bowl.
Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
Heat oil to 350°. Fry chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and cooked through. Chicken ******* will take a little less time than other pieces. Pierce with a fork to see if juices run clear to check for doneness. With a slotted spoon, move to paper towels to drain; sprinkle with salt
Serves 4