KFC and All Fried Chicken

bread crumbs with thin cutlets

My friend boils the chicken first so that it is juicy and completely done. Then she fries it quickly and at a high temp to make it crispy.
I don’t suggest rolling it in cornmeal.

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I use bisquick.

you might not have enought cooking grease in the pot..i put enough to cover the chicken then season and flour the chicken fully covered and put it in there…normally it comes out great! i think you dont put enough flour!

Burn the hell out of it. Place in oven one half hour @ 400 degrees.

To get it crispy . Put it on broil. Until crispy.

My cousin baked hers then toss it into the frying pan for a short period. And it is good. yum!

cook over low heat with the lid on for almost an hour or 45 minutes. Then take the lid off and chrisp it by cooking all the water out.
But start by dipping in beaten eggs to make it stickey.
Then roll in a mixture of 1 cup cornmeal and 1 cup flour.
Put the salt and pepper in the flour.
I know how to cook.

Heres my recipe.

I put some oil about an inch thick in the bottom of the frying pan.

Take your chicken and dip it in hot sauce then flour with all purpose seasoning then egg then the flour again and stick it in the oil. Let it fry untill both sides are gorlden and crispy. Then stick it in a frying pan with No oil or butter in it and put it on M heat with a lid on top so the middle can finish cooking. It has a GREAT taste and is still REALLY crispy!!

Goodluck!

I’m not the best cook in the world, but I cook it slow with the lid on top. This cooks the inside of the chicken. Then when that’s done, I take off the lid and turn the heat up a little. This cooks the outside. I’m not sure what kind of batter you use, but last time I tried frying chicken, I crunched up some corn flakes (yeah, the cereal) and used that instead of flour.

I boil it first till its done then a get a big pot of oil. I like olive oil the best. But have used veggie oil.
Let it cool a bit to be able to handle the chicken get your pot nice and hot. Dip the chicken in a flour spice mixture. Roll the chicken until it is completely covered. Put the chicken in the pot to be fried. Take it out half way done and put in mixture again. Repeat! The more times you repeat the more crispy it will be. I usually do it about 2-3 times per chicken leg for the kids and my self. My husband likes it done about 4 times. Its also easier with legs but I have done it with ****** and wings as well. (My husband will only eat ******…. Hes so picky!)

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Cuz Im So Krispy Im So Krispy My ice game, make you hataz wanna get me

She may put a bit of cornmeal in her coating mix for crunch. Probably still a mix of > 75% flour, though.

You also need the oil to be 350ºF, and not over 375ºF. Cooler than 350 will make the batter soak up oil rather than cook in it, and you will have a soggy, greasy mess.

Start off w/ chicken tenders, rather than chicken pieces w/ the bone in it. This makes it easier to cook thoroughly w/o burning the coating.

you got to have enough hot oil in the pan first off and I’ve tried adding plain cornflakes to the batter or flour mix and it turned out pretty good. It looked like KFC! let the chicken cook on one side for like 8 mins then rotate sides dont just cook the top and bottoms but fry the sides too.

Lol u got to be kidding
1. batter your chicken with flour and
eggs and othe rseasonings
2. put it in hot oil and let it get golden
brown( it is done when it alomost floats
to the surface

dip the chicken in an egg wash (water and egg) then dip in flour and seasoning salt. then do both again. fry in peanut oil until done. perfection

i dip mine in flour first then in egg(beaten) then in the flour again & it comes out crispy

Fry it in Crisco shortening and it will be crispy. Not that it will be healthy, but it will be crispy.

Use a 50/50 mixture of spuds(instant mashed potatoes) and flour with seasonings. Dip chicken.
Fill your skillet with cooking oil (enough for the ***** to be half way submerged.) Heat oil until it is hot (a small drop of water will cause a splatter effect-it’s ready) Add Chick, turn heat to medium and cover with a lid. Cook until brown to your liking and turn….cook the same brown. Keep turning as necessary so to keep the chicken even without burning. about 45min. When you can stick a fork in and out easily it should be done.
Now remove the lid and continue cooking until crispy.

Use a mix of cornmeal & flour. Also add any seasoning you like to it.

Wash and pat the chicken dry. That’ll help the coating to stick.

Dip chicken in buttermilk, then dredge in flour and spices

Now dip chicken in whipped egg and dredge chicken in flour mixed with cornmeal and spices. The cornmeal helps prevent burning and adds a bit of crunch.

Fry in peanut oil, preferably in a pressure cooker. Why a pressure cooker? Because Colonel Sanders used a pressure cooker. Do you think your chicken’s better than his? If it was you wouldn’t be asking for advice, right?

When the outside is done, pop it into the oven to finish cooking. Turn it often, to keep it from burning in the oven.

While it finishes in the oven, boil some potatoes for homemade mashed potatoes. Make your gravy. Cook some green beans with a bit of ham-hock or jowl-bacon. Mmmm, yummy.

How do you know when your chicken’s done? Some folks say its when the color is just right. Others say its when it smells right. Some say to stick a fork in it. Myself, I say its done when it reaches at least 165 degrees at the thickest part of the ******. I never used to temp my poultry. A bout with food poisoning will change that pretty quick.

Good luck, and enjoy!

Season your chicken with salt and pepper. Beat an egg in with a cup of buttermilk. Dip you chicken in flour first, then the egg/buttermilk, then back in the flour. Fry it in hot oil about 2 inches deep over medium high heat. Do no cover. Turn it frequently to prevent burning and to get an even golden brown. To test for doneness near the bone cut into a piece to see if inside is done. If still a little too pink, put it in the oven at 400 degree F for about 10 minutes. Hope this helps

try this…..place chicken on a wire tray with plenty of depth (cook on slow heat) let all fat drain from chicken ….when chicken is cooked use the fat that has drained off and place this in a wok or dutch pan heat the fat and then ****** side down place in wok or dutch pan at high heat but keep watching it this will crisp up and it wont burn… good luck ( this will only take a few minutes)

what a piece a cooking a gwan in yah.

Jamaicans DO not boil chicken first.

first, cut up the chicken and season it (by that I mean, cut up tomato, pepper, sweet pepper, onion, salt and chicken seasoning if preferred).

Secondly, let the meat marinate…Jamaicans call that letting the meat soak for an hour or 2.

Put Dutchpot (dutchie) on the fire. put alot of oil to submerge the chicken.

Shake off the seasoning from the chicken, dip the chicken in flour and put in dutchpot. Turn the flame down to medium. Allow the chicken to cook in the oil.

Voila!!!! French Fry Chicken!!! that is what I grow up hearing my mother calling it. it nice bad!!!

ason the season with

Here is my favorite. Not Jamaican but nice and crispy.

Southern-Fried Chicken

1 3 lb chicken, cut up
1/3 cup butter milk
1/4 teaspoon freshly ground pepper
1/2 cup flour
1 teaspoon salt
2/3 cup lard or oil, lard will give the best flavor.

1. Combine flour, salt and pepper in a paper or plastic bag. Dip chicken in the buttermilk. Shake one or two pieces of chicken in bag to coat.

2. In a large deep frying pan, melt lard over medium-high heat to 375 degrees. Add chicken pieces and cook turning frequently until brown and crisp, 20 to 25 minutes. Drain on paler towels.