KFC and All Fried Chicken

try sum shake n bake or in a bowl add sum milk with an egg beat it up real good add sum salt n pepper to your flour in a bag coat it well n fry it

good recipe, nice and easy.

1. get 2 bowls/deep plates
2. put 2 eggs in a bowl/ deep plate
3. put bunch of breadcrumbs on a deep plate
4. get peices of chicken and wash them thoroughly
5. take a peice of chicken and put in in the egg, covering it well
6. take that same peice of chicken and put in in the breadcrumbs, covering it completely. the egg should make the bread crumbs stick.
7. put that peice of chicken in a pan with olive oil or something, and fry it good
8. good luck, nothings better than this original

Popeye’s Fried Chicken

3 cups Self−rising flour
1 cup Cornstarch
3 tbl. Seasoned salt
2 tbl. Paprika
1 teas. Baking soda
1 pk. Italian Salad Dressing Mix Powder
1 pk. Onion Soup Mix −− (1 1/2 Ounces)
1 pk. Spaghetti sauce mix −− (1/2 Ounce)
3 tbl. Sugar
3 cups Corn flakes −− crushed
2 Eggs −− well beaten
1/4 cup Cold water
4 lb. Chicken −− cut up
Combine first 9 ingredients in large bowl. Put the cornflakes into
another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil
into a heavy roomy skillet to fill it 1″ deep. Get it HOT! Grease a
9×12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken
pieces 1 piece at a time as follows: 1−Into dry coating mix. 2−Into
egg and water mix. 3−Into corn flakes. 4−Briskly but briefly back
into dry mix. 5−Drop into hot oil, skin−side−down and brown 3 to 4
minutes on medium high. Turn and brown other side of each piece.
Don’t crowd pieces during frying. Place in prepared pan in single
layer, skin−side−up. Seal in foil, on 3 sides only, leaving 1 side
loose for steam to escape. Bake at 350~ for 35−40 minutes removing
foil then to test tenderness of chicken. Allow to bake uncovered 5
minutes longer to crisp the coating. Serves 4. Leftovers refrigerate
well up to 4 days. Do not freeze these leftovers. Leftover coating
mix (1st 9 ingredients) can be stored at room temp in covered
container up to 2 months.

Easy and fast

Fried Chicken

6 to 8 pieces skinless white chicken meat with or without bones
1 cup all-purpose flour
1/3 to 1/2 cup solid vegetable shortening
Salt and fresh ground black pepper

Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put the flour into a plastic bag. While the pieces are still very wet, place them 1 at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together.
When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired “browness” you prefer. Turn often.

It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken cooks much faster than meat with the bone in. Place the fried pieces on a wire rack covered with a paper towel to drain off the excess grease. For best flavor and texture, serve about 7 to 10 minutes after you remove from the pan.

soak chicken in buttermilk for 1 hour
drain
make mix of flour and season it HEAVILY and i mean HEAVILY with salt pepper paprika garlic onion powder and cayanne if you like it hot
get oil super hot in deep frying pan or deep fryer
dip chicken in flour - shake off excess flour
add chicken to oil- dont overcrowd pan.
let fry for 6-8 minutes in pan before touching. then flip and fry another 10 minutes or until golden brown…if deep frying cook 15 min total
drain on paper towels

Its too late.
OK, seasoning salt and flour is all you need. First rinse the chicken under warm water pour on plenty of seasoning salt rub into chicken then bury it in flour. Sprinkle a bit more seasoning salt before frying. Make sure the temperature is at medium or 350 degrees. Let fry for 15 minutes and let the grease drain off for 5 minutes before serving. That’s how my man likes. Good luck!

Got this from an old magazine and it’s delicious!

Fried Chicken

1 cut-up chicken -8 pieces
1 c. buttermilk
1 1/2 tsp. salt, divided
1 tsp. red pepper sauce
1 c. all-purpose flour
2 tsp. paprika
1 tsp. freshly ground pepper
2 c. vegetable shortening

1. Cut each chicken ****** in half crosswise.
2. Combine buttermilk, 1/2 tsp. salt and red pepper
sauce in a large 2-gallon resealable plastic storage
bag; add chicken. Seal bag and turn chicken with
buttermilk mixture to coat. Refrigerate 4 hours or
overnight, turning bag over once.
3. Combine flour, paprika, pepper and remaining 1 tsp.
salt in pie plate or shallow dish. Work with several
pieces of chicken at a time: Remove chicken from
buttermilk, shaking off excess. Add to flour mixture,
turning to coat evenly. Transfer pieces to a wire
rack. Repeat process with remaining chicken; let
stand 30 minutes on rack.
4. Meanwhile, heat oven to 250 degrees. Line a jelly-roll
pan with a double layer of paper towels. Heat
shortening in a 10 inch cast iron skillet over medium
heat, until temperature reaches 360 degrees on a
deep-fry thermometer. Add several pieces of
chicken, skin side down. CVover skillet and cook
until bottoms of pieces are golden, about 5 minutes.
Turn piece and cook, covered (adjusting heat to med.
low) 7 to 10 minutes more for white meat and 12 to
15 minutes for dark meat, turning pieces every 4 to
5 minutes until deep-golden and cooked through.
Drain pieces on paper towels; transfer to baking
sheet and keep warm in oven. Repeat process,
cooking remaining chicken.
Make 10 pieces.

This seems like alot of instructions, but it’s really easy.
Just make sure you marinate chicken pieces in the buttermilk. I like to marinate overnight. Also, be sure to let the pieces sit on a wire rack for the 30 minutes. This keeps the crunchy coating on, even after cooking.

Southern Style Soul Food Fried Chicken

I learned this from a lady who knows how to cook soul food!

Get any kind of boneless chicken you want, breast, tenderloins, or nuggets. Whatever you want. Make sure to thouroughly rinse the chicken prior to doing anything else.

If you are cooking tenders, it will take about 8-10 minutes. If you are cooking whole chicken ****** it can take anywhere from 15-18 minutes.

1.) Get about 1 & 1/2 or 2 c. of Flour, add any seasonings you want:
Salt & Pepper
Garlic
Season Salt
Anything you Like

Put in a plastic ziploc bag (Freezer Size)

2.) Put chicken in the bag and shake until thouroughly covered in the flour and seasoning mixture.

3.) Use Vegetable Oil or Crisco, but use enough in your pot (It’s best to use a cast iron one, but I used a tall metal one like you would boil spaghetti noodles and it worked fine) to cover the entire piece of chicken. (You will need a large bottle of oil)

Since you are using enough oil to cover each piece of chicken completely, you will not have to really turn the chicken (I do sometimes…just to make sure it’s evenly browned)

Prior to putting the chicken into the oil, test and make sure the oil is hot enough at a medium setting. The oil is hot enough when you splash a few drops of water in it and it sizzles and pops slightly.

Place cooked chicken on paper towels to absorb the grease.

Some recipies call for eggs and milk, but this is the best one I have ever found!!!!

I had an “issue” making fried chicken once, but this was a hit with my boyfriend.