KFC and All Fried Chicken

Easy, walk into Popeyes, and order spicy. finger licking good.

Soak the chicken in buttermilk for a couple of hours…then shake off excess milk, roll in seasoned flour, back in the milk and back in the flour….now fry it…delicious and tender.

soak it in buttermilk over night.

this is the best tip i’ve ever got. i’m a fried chicken junkie!

after it soaks-i move it to a cooling rack on a sheet pan, and shake my preferred seasoning mix on(liberally), then bread it.
let it sit, breaded, for a good 4-5 minutes. the buttermilk soaks into the breading (use whatever you like), and it sets into a nice, thick, restaurant-style crust. i use peanut oil, in a large cast iron pan, at 375, 10-12 minutes per side. and i have always heard a smaller chicken makes the best fried, but i’ve done just breasts(some huge ones too), and i’ve done just thighs(my favorite piece of the bird).putting the seasonings in the buttermilk and blending (before soaking) is another tip, but i still give it a good shake before breading.
speaking of breading, i use 1:1 flour and my own home-made bread crumbs. i could give you my spice combo, but then i’d have to kill ya(hehe-jk).

I have found that the for “perfect” fried chicken the key is simply salt. This is what you do, get a grinder of sea salt and after you cut up your chicken salt every piece liberally. Let it set at least 4 hours (overnight is better) then batter the way you normally do and cook it up.

The salt seeps into the meat and when you take a bite it will pop! I know it sounds strange and full of sodium (and it is) but in this case salt is your friend and the larger sea salt sticks and marinates better.

I use peanut oil to cook it in.

Let me know what you think.

Try Oven Fry, its like shake n bake but better taste. No need to get that hot oil smell in your house.

j

Grandmother Paula’s Fried Chicken

My Grandmother Paula always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens.

Salt and pepper, for seasoning chicken
Crisco shortening, for frying
3 eggs
1/3 cup water
2 cups self-rising flour
1 teaspoon black pepper
1 (2 1/2 pound) chicken, cut into pieces

Heat shortening in a cast iron skillet to 350 degrees F.
Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

I personally don’t like the skin because it’s almost all fat, so I take the skin off before doing anything else.

After that, I’ll combine basil, a tiny bit of rosemary, a pinch of ginger, and add balsamic vinegar to make a marinade.
Place the chicken in the marinade for about 12 hours.

Prepare a light crust mix using flower and milk with an egg (more if cooking more than eight pieces), plus salt and pepper.
Heat the oil for frying prior to dipping your pieces and have it hot enough that a drop of water will pop when dropped into the oil.
Then dip your pieces and place in the oil (they should start cooking immediately).
Cook til done.

Hope you enjoy!!!

Overnight - buttermilk, garlic powder, onion powder, pepper

Drain chicken
In a zip lock bag, add flour, corn meal, and bread crumbs. Amounts depends on how much chicken you’re making. Let’s put it this way…equal amounts of flour and corn meal, 1/2 the amount of bread crumbs. Salt and Pepper also.

When you’re ready to fry, drain chicken, put pieces in zip lock bag, shake it well.

I use corn oil to fry my chicken. You can either pan fry it, or if you have a deep fryer, use that.

Fry until nice and brown. I then put my chicken in a 350 degree oven on a rack for about 20 min. Turns out great.

This is really unhealthy, but it’s the way my grandma taught me, and it’s really good. In a baking dish pour a container of buttermilk. I season by eye, but I can get you close. About 1 tbsp. each Lowrys, hotsauce and black pepper. Let this marinate for about 2 hours. Then put the same seasoning mixture with about 1 tbsp. onion powder in white flour. Dip the Chicken in the flour, dust off, back in the buttermilk and back in the flour. Let it sit about 10 minutes. Then fry in Crisco (the hard stuff, not oil). I know you might have a heart attack, but at least you’ll die happy.

I agree with soaking it in buttermilk overnight. It tastes so good!

soak overnight in buttermilk whisk two eggs dip in the mixture then dredge in flour and instant mashed potatoe flakes salt and peper to taste one teaspoon of hersheys cocoa and one teaspoon of chili powder and deep fry until golden brown in 100% peanut oil awesome!