KFC and All Fried Chicken

Soak chicken in milk & then coat in a batter of flour, corn meal & salt & pepper. Fry the chicken in hot grease slowly untl crisp, if you fry it too fast it won’t be cooked on the inside.

K, you will need some salt, black pepper, fish sauce, garlic powder..marinate all that let it sit for a bit..Get some flour dump the chicken in the flour one by one…Have oil heated on medium high heat-on the oven…enough to soak the chicken..Put the chicken in the pan and then bam, when they are a darkish, not too dark brown then they should be ready

My problem has always been getting the oil hot enough, I don’t like hot oil splattering on me.

I had trouble over cooking the out side under cooking inside. So I now cook the chicken in the oven first, Then when cool enough to handle i coat it in flour then egg then flour again and deep fry for about three min. just long enough to crisp the coating turns out great.

Preheat oven to 350

Mix up Bisquick, paprika, salt & pepper.

Melt about 1/2 stick of butter in a pyrex baking dish (9×12)

Take chicken parts, and clean them off with water. (I usually only use breasts, and legs)

Coat the chicken parts in the Bisquick mix. (Like shake & bake)

Put the coated pieces in the baking dish skin side down.

Bake for 45 minutes.

Flip the pieces over, and bake for 15 minutes more.

Yumm.

Quick Fri the chicken and then bake it

I soak my chicken pieces in milk and egg, then batter it with a mixture of flour, instant mashed potato flakes and seasonings. I deep fry it at 350 until the chicken floats. My family prefers dark meat, so I’ve never tried it on chicken breast, but the way I do it turns out nice and juicy.

I make mine simple.
In a frying pan , add 1/8″ oil. flour the chicken, salt/pepper
Fry over med-med hi heat, don’t rush it, until browned on one side, turn over and repeat, 2 more times. remove from heat put the chicken in a baking dish, cover and bake 350 for 15 min or longer. it’s soft and crispy

my mother usually puts the chicken in milk and then a mixture of flour and what ever spices she feels like putting in and then the flour mixture again and she deep frys it. its really good also if you roll it in corn flakes and milk it sounds bad but its got a good taste and its my favorite.

THIS IS THE BEST FRIED CHICKEN.

Don’t make it too complicated…

Make 2 bowls:

One, filled with a mixture of egg & milk (make sure to wisk it together good)

One filled with flour, bit of salt, pepper & Chef Pauls poultry seasoning.

heat a few T of oil in a frying pan over Medium to Medium high heat. Dip the chicken in the egg/milk mixture, then in the flour mixture. REPEAT this two more times. Then cook chicken till brown on both sides and then turn to simmer and cover. Let sit for 20 minutes or until cooked through. The crust will be thick and crispy!

I have posted this elsewhere, and it is a little involved but to me it is worth it, every one has always loved it

I have been a cook for years, I have created this recipe by trial and error, this makes the best fried chicken!

Well it isn’t easy (nothing good ever is), but the best way I have found is as follows:

Select a small 3-4 lb bird. Cut up chicken, bone the ****** portion and cut each ****** into 4 strips. Take chicken and soak overnight in buttermilk.

Here’s the trick, season LIGHTLY w/salt and pepper and pressure cook the dark meat only (do not pressure cook the white meat, it only dries it out) at 10 lbs for 10 min, this cooks the chicken so you can fry it at a high temp to keep it crisp. If you don’t own a pressure cooker, i guess you could bake til done at the bone, though it would take much longer.

Breading:
3 cups all purpose flour
1 tsp poultry seasoning
1 tsp black pepper
2.5 tsp salt
.5 tsp garlic powder
.25 tsp cayenne

blend all ingredients well

Heat deep fryer with a mixture of half corn oil and half shortening to around 350. Be sure to have the oil deep enough to submerge the chicken in the oil. I actually prefer all lard, but I have yet to find a decent comercial brand, but if you have home rendered, feel free to use it, it is much better.

Dredge all of the peices in seasoned flour, then dip into buttermilk then back into the seasoned flour, fry a few peices at the time, and the oil should cover the peice of chicken, otherwise they won’t cook evenly. Don’t crowd so the oil stays hot, if the temp of the oil drops too much the chicken will absorb grease. Be sure to turn the peices half way. Drain on toweling. No worry of uncooked chicken, it was pre cooked, you only have to fry it to crisp the breading.

Makes the best southern fried chicken!

This is a really good easy recipe

KFC BIG BUCKET IN THE SKY CHICKEN RECIPE

2 packages Lipton Cup Soup Tomato — * See Note
And Add 2 Tb Paprika
3 cups Self rising flour
2 packages Good Season Italian (dry)
1 teaspoon Salt
1/4 pound Butter melted in pan

* Or cream of chicken or cream of mushroom.

Mix dry ingredients together and place some of mixture in a bag and add pieces of chicken and shake, then repeat again. Bake at 350 for one hour. Serves 6.

Kentucky Fried Chicken:

1¼ hours 10 min prep
12 pieces

1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 teaspoons salt
2 teaspoons black pepper
1 teaspoon msg (monosodium glutamate-you can use Accent Flavor Enhancer)
6 cups Crisco cooking oil
2 frying chickens, with skin, each cut into 6 pieces

1. In a small bowl combine the egg and milk.
2. In a seperate bowl, combine the remaining four dry ingredients.
3. Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
4. Pour the oil into the pressure cooker and heat over medium heat to about 400.
5. In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
6. After 10 minutes, release the pressure according to manufactuer’s instruct ions, and remove the chicken to paper towels or a metal rack to drain.
7. Repeat with remaining chicken.
8. TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC’s fried chicken.