KFC and All Fried Chicken

DIP THE CHICKEN IN FLOUR THEN EGG AND THEN BREAD CRUMBS AND FRY..make sure to use lawrys season salt it is the best!!! you can also use bisquick mix instead of flour yummy!!!

that sounds right

Make sure that when you wash the chicken, you don’t leave it dripping wet. If you do, it will cause terrible grease splatter. Also make sure that the grease is not too hot because it will cook the outside too quickly while leaving the inside raw.

well you can Beat an egg up and coat the Chicken in that and then roll it in your flour and or Meal.I like to use The kfc seasoned flour Mix My Self.Then you can bake or fry or even deep fry it.

You sound right on: I used to add a shake or two of turmeric to the flour mixture: it gives the fried chicken a nice golden color. As it was finished (the legs and wings cook quicker than thighs and breasts, I would put them in the oven to keep them warm) Alas, fried chicken is no longer on my good food list

Fried Chicken
You won’t even miss the seven herbs and spices.

Ingredients:
6 c Crisco cooking oil
1 Egg; beaten
2 c Milk
2 c Flour
4 tb Salt
2 ts Black pepper
1 ts MSG (optional)
2 Frying chickens; with skin, cut into 6 pieces
Prep:
Bring oil in pressure cooker over medium heat to about 375 deg F.

In a small bowl, combine the egg and milk. In a separate bowl, combine the remaining four dry ingredients. Dip each piece of chicken into the milk until fully moistened, then roll in flour mixture until completely coated. In groups of four or five, drop the covered chicken pieces into the oil and lock the lid in place.

When steam begins shooting through the pressure release, set the timer for 10 min. After 10 min, release pressure according to manufacturer’s instructions, and remove the chicken to paper towels or metal rack to drain. Repeat with remaining chicken.

Dear Amy,
This is an old tried and true southern fried chicken recipe.
Wash and dry chicken pieces, season lightly with salt.
In one bowl, mix flour, salt, pepper, sage ( ground ), thyme, onion and garlic powder. Mix well.
Dredge chicken in flour, then in egg wash (beaten eggs with a little buttermilk) then into bread crumbs. Fry in as deep of oil as you can, turning once. Oil is ready when a drop of water “dances” on the oil.
enjoy!

Hi !!
Here you go…You’re right…be sure & soak your chicken first, I soak mine overnight only!

Buttermilk Fried Chicken

Ingredients

1 (3 pound) fryer, cut into pieces
2 cups buttermilk
1 large onion, sliced
1/4 cup chopped mixed fresh herbs (parsley, tarragon, thyme) or a teaspoon each of the dried herbs.
1/2 teaspoon paprika
1/2 teaspoon cayenne pepper

2 cups flour
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1 teaspoon cayenne pepper
Salt and pepper
2 cups grapeseed oil, or other high smoke-point oil such as canola oil, or peanut oil

Method

1 Soak chicken overnight (at least 8 hours and up to two days) in buttermilk with onions, herbs, paprika, and cayenne pepper. (Regarding the use of buttermilk, my mother has had good results from soaking chicken in plain yogurt instead of buttermilk.)
2 Drain in colander, leaving some herbs on chicken. In a large paper or plastic (sturdy) bag, mix flour with seasonings. Meanwhile, heat 2 cups oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum - something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking).
3 Place chicken pieces in bag with flour and shake until thoroughly coated. Add chicken to hot pan and fry on 1 side for 12-15 minutes, until golden brown, and then use tongs to turn the pieces over and fry for another 10-12 minutes, again until golden brown.

Be careful to keep the oil hot enough to fry the chicken, but not so high as it burns the chicken. To do this on our electric stove we have to alternate the settings between high to medium high several times while we are cooking.
4 Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste.

Serves 4.

i season mine with seasoned salt, garlic powder, paprika, and black pepper. then i roll it in flour. i set the chicken on a plate and put it in the fridge for an hour or so.
after that, i half fill a big pot with canola oil and set the grease on medium heat until it gets HOT!
i slowly add in the chicken pieces in the hot oil and let it fry for about 25 minutes and let it cook until it’s a deep brown color. i then let it drain on a paper towel to cool.