KFC and All Fried Chicken

omg i did this yesterday, it tasted like kfc, soooo gooooood. get some vegetable oil or olive oil and will it in a no bigger than what your trying to cook if you can avoid it, cause oil isn’t always cheap, and heat the oil (do not put the food in then heat the oil, ithe food will go soggy) =( nayway heat it until you see small bubbles from the bottom of the saucer, don’t over heat the oil other wise you’ll have an oil fire and they go pretty high, put your food in and there should be alot more bubbles around the food, put the stove on a low heat and take the food out when its brown and crisp

enjoy!

butter milk is really good and try dredging it twice (dip it in the buttermilk then flour) but make sure you remove all the excess flour.Or if you have the time, let the chicken soak in the buttermilk for a few hours then do the flour.

The seasonings that I’ve heard my mother in law uses is salt, paprika, garlic powder, and cayenne pepper and it’s delicious!

Also make sure your oil is really hot before you add the chicken.

I think what your missing is cornmeal (see second recipe)…

Crispy Fried Chicken Recipe

1 whole fryer, cut into 8 pieces
Essence, recipe follows
2 cups plus 2 tablespoons buttermilk
Vegetable oil for frying
2 1/2 cups flour
2 eggs, beaten
Salt and pepper

Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.

Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Cayenne Fried Chicken

3 to 4 liters canola oil, or as needed to deep fry
1 cup cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon black pepper
24 bone-in chicken wings and/or thighs, rinsed and patted dry with paper towels
1 to 2 cups buttermilk as need to moisten chicken

Heat oil in deep-fryer to 375 degrees F or as instructed in the manufacturer’s instructions for similar foods. Preheat oven to 350 degrees F.
Combine cornmeal, flour, garlic powder, cayenne, salt and pepper, and mix well to make chicken coating. Add coating to a plastic food storage bag in batches. Moisten chicken with buttermilk, shake in bag of coating, and allow excess to fall away.

Deep-fry chicken until crispy and transfer to a baking pan. Bake in 350 degree F oven until cooked through.

Here is how I make mine.

8 cups flour
All the next items are heaping:
2 tbsp granulated garlic
2 tbsp onion powder salt
2 tbsp white pepper
2 tbsp poultry seasoning
2 tbsp salt

Mix well and pour some into a bowl. In another bowl get some water, as coold as you can. Float a few ice cubes in there if neccesary. Dip the chicken in water &flour, then water and flour again. Then drop into 350 degrees oil. If you have enough oil to cover it all then it will only take 15 min (as long as you can keep the temp up at 350.

A good tip is to sift the flour after about every 4 or 5 pieces of chicken to keep from getting big clumps stuck to the chicken resulting in hard rocks on the chicken.

AMAZING FRIED CHICKEN

INGREDIENTS

* 4 skinless, boneless chicken ****** halves
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 egg
* seasoning salt to taste
* 1/2 cup all-purpose flour
* 1/2 cup cornstarch
* 1/2 teaspoon garlic powder
* 1/2 teaspoon paprika
* salt and pepper to taste
* Oil for frying

DIRECTIONS

1. In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
2. In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
3. Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the ‘dough’ into it; the oil is ready when it starts to fry immediately.
4. Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

My own recipie

1 pkg saltines (crushed)
2 TBS. flour
2 TBS. instant potato flakes
3 tsp. seasoned salt
1 tsp. black pepper
sprinkle of garlic powder “opptional”

fry in peanut oil untill golden brown