KFC and All Fried Chicken

I usually dip the chicken in eggs, and then into flour mixed with salt, pepper, garlic powder, onion powder and parsley.

You know what’s awesome? Dip the chicken in flour, then egg, then crushed corn flakes. Then fry them - crispy and delicious!

poultry seasoning, salt and pepper, a little garlic salt or just buy kentucky kerrnel seasoned flour coating for chicken dipp chicken in water dredge in the seasoned flour and pan fry

If you have buttermilk on-hand, I suggest you make the 2nd recipe.
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Our Best Southern Fried Chicken

3 quarts water
1 tablespoon salt
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

– Southern Living
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Buttermilk Fried Chicken

1 quart buttermilk
1 (2- to 2 1/2-pound) broiler-fryer, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil
1/4 cup bacon drippings

Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.

Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360°. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.

Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.

Note: For best results, keep the oil temperature between 300° to 325° as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.

Yield: Makes 4 servings

–Southern Living

try to make it like this

i season flour heavily with salt pepper onion powder garlic powder paprika and sometime cayanne pepper

dip washed chicken in flour and fry until golden brown

i use mcormick chicken seasoning and some italian seasoning. then i add some instant potatos and flour. salt and pepper. i only use egg to dip them in first then the flour mix. make sure the grease is hot enough.

Use 1 cup milk to one egg ratio, mix togather flour and seasoning salt. And the rest you already know.

I like this recipe because it tastes great and because even my lil brother likes it:

1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
PREPARATION:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.

Heat oil in a deep heavy skillet to about 350°. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch.

My favorite recipie is the oven fried chicken recipie.

Drumsticks
Butter(marg) 1 stick
more if you are doing more than 12 legs
flour
garlic powder

Preheat oven to 350
melt butter in cake pan in oven
mix enough flour to coat legs 1 to 1/2 cups with
1 tbs garlic powder
rinse legs with water.
coat legs in flour mixture
place in pan with butter melted in it.
cook in oven for 35 min
turn over. If butter is running low add more
cook 25 30 min more on other side
check for doneness No pink and no blood
Enjoy
This is very good recipie to eat with mashed potatoes. To make gravey just use the butter and crumbs left over in pan. Add with flour and milk . stir and serve. YUMMY!

lawrys seasoning salt is the best….its in brown and orange and white packaging.

you could also shake and bake them…tastes fried but baked is healthier.