KFC and All Fried Chicken

my mom also adds panko- japanese breadcrumbs
they’re really flaky and good

I would clean it really well, and then let it soak in milk and then dredge it in self rising flour, after that let it sit for a hour or more….so good!

Try a batter and also eggs. Where I worked adn the fish fry was loved we put the fish in flour then egg and then batter. it was soooo good. GL

after you put on the batter roll your chicken in crushed corn flakes and the fry it. Yumm. My mum makes it like this and it’s delish.

Buttermilk makes it soft and yummy.

dredge in seasoned flour, then egg, then breakcrumbs (or crushed cornflakes), back into the egg and lastly, back into the crumbs.

So it’s flour, egg, crumbs, egg, crumbs.

Steve

After removing chicken parts from buttermilk and rolling into seasoned flour (press floru into pieces), knock off excess and allow chicken to sit 20-30 minutes before frying. This helps the batter stay on.

Also, use enough oil that you are NOT constanly messing w/ the chicken, which knocks crusts off. Try to turn it only once.

Fried Chicken

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Fry Hard 2: The Chicken (Fried)

Ingredients

* 1 broiler/fryer chicken, cut into 8 pieces
* 2 cups low fat buttermilk
* 2 tablespoons kosher salt
* 2 tablespoons Hungarian paprika
* 2 teaspoons garlic powder
* 1 teaspoon cayenne pepper
* Flour, for dredging
* Vegetable shortening, for frying

Directions

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and ****** and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.

try rolling it in an egg than dip in the butter milk than flour spices fry extra slow

I too soak in buttermilk. You should add Baking Powder to your flour mix. Add 1 teaspoon per cup of flour you use.

The first thing that come to mind is to fry it in a turkey Fryer, or a deep fryer.

Batter usually soaks up a lot of oil.

I dont use buttermilk. I just brine the chicken in salt water for 4 hours or overnight. Sprinkle pepper on the chicken. Then roll the chicken in a flour and pepper mixture and fry on each side for 15 min. Turns out perfect everytime, very crispy and crunchy.
Maybe the buttermilk is making the coating too soggy.