KFC and All Fried Chicken

use cornstarch instead of flour and use canola oil to fry it

well for the fried chiken…..do you row it around cereal??

my family does fried chicken with cereal. If you do do it with cereal…..changes are its not tha crispy because it doesnt have enought.

My family uses kellogs CornFlakes…make sure u crunch it real goooood….then roll in around the chicken with A LOT!!….A LOT!!>…cuz some of it will come off while being baked.

So yeah try the cereal.

Good Luck….and hope your family enjoys a fabulous dinner..

if it doesn;t work out…..KFC is always the best choice!

-have a good one!

The secret to fried chicken is boiling the raw chicken in buttermilk for a short while. It’s pretty much a necessity with any style of southern style fried chicken.

Make sure you have more than enough hot oil and make sure it is hot, 375F or above.

The batter is your choice, but should give a decent covering.

Hope it helps!

Southern Fried Chicken

INGREDIENTS
1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying
DIRECTIONS
Season chicken pieces with salt, pepper, and paprika. Roll in flour.
Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.

Serves 6

Mom’s Old Fashioned Fried Chicken

INGREDIENTS
1 (4 pound) chicken, cut into pieces
2/3 cup all-purpose flour
salt and pepper to taste
2 teaspoons garlic powder
1 tablespoon vegetable oil
1 cup sherry
DIRECTIONS
Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Serves 6

Fudge Brownies I

INGREDIENTS
1 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups white sugar
4 eggs
1 cup all-purpose flour
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups chopped walnuts
DIRECTIONS
Preheat oven to 350 degrees F. Grease a 9×13 inch baking pan.
In 3-quart saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly. Remove from heat, and stir the sugar into the chocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then stir in the vanilla. Combine the flour and salt; stir into the chocolate mixture. Fold in the walnuts. Spread the batter evenly into the prepared pan.
Bake in oven 30 to 35 minutes. Brownies are done when toothpick inserted into center come out clean. Cool in pan on wire rack.

Serves 12

Quick and Easy Brownies

INGREDIENTS
2 cups white sugar
1 cup butter
1/2 cup cocoa powder
1 teaspoon vanilla extract
4 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup walnut halves
DIRECTIONS
Melt the butter or margarine and mix all ingredients in the order given.
Bake at 350 degrees F for 20 to 30 minutes in a 9 x 13 inch greased pan.

Serves 20

Chewiest Brownies

INGREDIENTS
1 cup unsweetened cocoa powder
1/2 cup melted butter
2 cups white sugar
2 eggs
1/4 teaspoon salt
1 cup all-purpose flour
2 teaspoons vanilla extract
1/3 cup confectioners’ sugar for decoration
DIRECTIONS
Preheat oven to 300 degrees F (150 degrees C). Line one 9×13 inch pan with greased parchment paper.
Combine the cocoa, melted butter, sugar, eggs, salt , flour and vanilla. Mix until well combined. It should be very thick and sticky.
Spread mixture into the prepared pan. Bake at 300 degrees F (150 degrees C) for 30 minutes. Cool completely before cutting into squares.

Serves 24

Dip your cleaned and dry chicken parts into an egg and milk batter, then roll into flour. I prefer using an iron skillet, it is the best for browning. Brown each side of pieces well, then turn flame lower and cook for atleast 10 minutes on each side.
Note: do not cover the skillet with a lid, this will just add moisture and therefore, limp chicken. I do watch the chicken carefully and will turn it again if necessary. I also have used Panko in with my flour. (JAPANESE BREAD CRUMBS) they come in a small package and really adds to the crispiness of any food!! Good luck to you.

Use peanut oil. Prepare as you usually do (I just season with garlic salt/pepper) and then shake the pieces in a plastic bag of flour. Turn when golden and keep turning every few minutes AND lower the heat just a tad every time you turn them after the initial browning of all sides. This way it cooks all the way through to the bone with out burning the outside. Everybody loves my crispy chicken. Oh, don’t put the finished cooked pieces in the oven to stay warm while the rest cooks. That makes it soft. Just place a paper towel over them. Did I mention to place finished pieces on a paper towel lined plate when removing from your skillet? Don’t go coating the chicken dipped in milk/egg and all that…it’s too thick that way, to me.
When the brownies pull away from the side of the pan they are ready. They finish cooking in the middle when ya take them out. It’s hard to make brownies.

Hello there,

I too love fried chicken and used to have this same exact problem. The good news it is fixable, so dont fret, your family will love you once again in no time. The secret to award winning crispy chicken is in the coating of the chicken. The mistake made by most cooks is that they only provide a single layer. For delicious crispy chicken the key is to double or even triple coat. Just let the flour mixture sit after breading, and then dunk in and bread again. This will have no effect on the chickens tenderness but will provide a crispy or even extra crispy coating. I hope this helps.

well to make it crunchy you need to get a ra chicken then paint it with musted then add bread crumbs and cook it and DO NOT take the extra skin of the chicken an don’t worry about the mustered you cant taste it when its done and cook it for the normal time you cook you chicken it well taste GREAT

AND brownies
well you stick a FORK it them and wiggle it A LITTLE BIT then take it out if the fork has the brown liquid on it it still needs to cook and to tell if the out side is done it its going to be browner then it was when you pored it in the pan