KFC and All Fried Chicken

I assume you will save a bundle doing this yourself. Fried chicken is so expensive!! What a luxury.

All I know is it’s juicier if you soak the chicken in salt water overnight before frying. Then there are various tricks like dipping the chicken in a milk and egg mix before dipping it in a seasoned flour or breading mix. Also I’ve heard dark meat is usually juicier fried than white meat.
Temp or oil I can’t help you with, I don’t fry anything.

Buy boneless skinless chicken breasts, bring home, remove from package, rinse then…

Make three “dipping stations”

Season the chicken with all purpose seasoning.
Cover in first bowl which you have filled with flour & a little extra seasonings

Dip in second bowl which contains two eggs beaten.

Cover in third bowl which has bread crumbs in it!… Italian or whatevr style you like.

Then fry it in an inch of vegetable oil or simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.

Traditional Southern Fried Chicken
Chicken pieces
Buttermilk
Mustard
Flour
Crisco shortening
Place chicken pieces in a large glass or ceramic bowl. Mix together buttermilk and mustard and pour over chicken. Cover and place in your refrigerator fridge for at least three hours. This can also be done the day before.

Remove chicken pieces from the buttermilk mixture and roll in seasoned flour. Shake off the extra flour and place chicken pieces on a plate. Not touching is preferred.

In a cast iron skillet melt enough Crisco to fill the skillet 1/3 full. Total depth of Crisco should be at least 1/2 of the height of your largest chicken piece. Heat to medium.

Without crowding the chicken pieces, carefully add prepared chicken to the hot Crisco. Allowing room around each piece will allow the chicken to cook evenly. Also make sure the Crisco is not to hot as the outside will be done before the inside is cooked.

Turn pieces only once during cooking. When the chicken is golden brown and crispy it is done. You should test one piece by cutting into it with a knife. If juices run clear, the chicken is done.

Remove chicken from skillet and place on paper towels or napkins before serving.

Ah but is the chicken already dead when you get it home?

Actually Baked Chicken sounds better. As someone already said Fried Chicken is all ready to eat.

Anyhoo, get your legs, breast, whichever you pick home and pre-heat the oven to 350 degrees. I use a metal pan and place aluminum foil on the bottom, then I spray it with PAM cooking spray, then place your chicken on the foil, place in the middle of the oven and bake for one hour. There are poultry seasonings you can sprinkle on the Chicken. Try these if you’d like.
Also, may take more than an hour if you are baking *******. Experiment and soon they’ll be calling you COL Sanders.
Good luck.

Mama Nell Russell’s Fried Chicken recipe. This is for 1 whole cut up chicken or 6 chicken ******* with bones. Boneless chicken ******* cook faster internally and may not be as brown.

Chicken should be thawed.
Wash chicken parts thoroughly and place in a bowl and set aside.
2 cups of flour, 1 tsp of salt, 1/4 tsp of ground black pepper in a large bowl, mix well.
2 cups of whole milk in another large bowl.
1/2″ of Peanut or vegetable oil in whatever size pan you are going to use. Suggested you use a large pan that will hold at least half of the pieces.
Turn to medium heat setting. Drop a single drop of the milk from your finger into the oil. When that starts to bubble and dance around, the oil is hot enough.
TIP- use one hand for the milk and the other for the flour.
Drop a piece of chicken into the milk and flip over about two to three times then drop it into the flour, flip it over three to four times on each side then place into the oil. CAUTION- be aware of the level of the oil so you do not put any fingers into the oil. watch the color of the flour and turn as it browns slightly. Mama always used a cooking screen to be able to see the chicken and prevent any grease from poping on her. You will turn it on each side two times to insure it is cooked inside. When the chicken is browned to your liking, remove and place on a platter lined with paper towels. Let stand for about 5 mins then enjoy.

Use the same recipe for chicken strips. Just cut the boneless chicken ******* into your size strips.

You’ll need:
Chicken
2 cups White all purpose flour
1 reg size bottle (32oz I think) Oil (I prefer canola - it’s better for you than corn & veggie)
Seasoning (salt, pepper, garlic & onion powder)

Take the chicken pieces & rinse off with water.
Get a bowl & put flour & seasoning in.
Add piece of chicken & coat fully.
Either fry in a deep fryer at 350 degrees on in a pot of oil (enough to cover pieces) that’s warm on med flame for 5-7 minutes.
Once oil is hot, slowly add chicken & fry for about 10 minutes for legs, thighs & ****** & 6 minutes for wings.
Take the pieces out & sit on top of a paper towel to absorb the grease.
To check that it’s done you stick a fork in it take the fork out & press onto the meat. The juices that run out shouldn’t have any blood.

Also use self rising flour, it gives your fried chicken that bubbled up “KFC” or “Church’s Chicken” taste.