KFC and All Fried Chicken

New and different

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
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.
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).
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.
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.

Cut your chicken into pieces and soak overnight in 1 quart of Buttermilk seasoned with 1 T Hot Sauce and salt and pepper. Drain the chicken and dredge in a mixture of 2 cups flour, 1 T seasoned salt, 1 tsp fresh ground pepper, and 1 tsp garlic powder. Mix 2 eggs into 1 cup of water. Dip chicken in egg mixture and then back into flour. Heat Canola or other vegetable oil in skillet until a drop of water sizzles. You will need about 1 quart of oil depending on how much chicken you have. Place chicken in skillet, being careful not to over fill or the oil will cool. About 4 pieces is enough. Cook on medium heat until browned on both sides and juices run clear. Place on paper towels to drain.

CRUSTY FRIED CHICKEN

1 (2-3 lb.) frying chicken, cut up
2 tbsp. milk
1 egg
2 tbsp. chopped parsley
1/2 cup cracker meal
1/2 cup finely ground salted peanuts
Salt and pepper to taste

Dip cut up chicken in thoroughly mixed egg-milk batter, then dip each piece in combination of ground peanuts, cracker meal, salt, pepper and chopped parsley. Be sure chicken is evenly coated with the peanuts and cracker crumbs.
Fry in hot oil in heavy frying pan til each piece is golden brown and tender. Drain; serve piping hot with gravy made from pan drippings.

Gravy:

Drain fat from skillet; leaving brown pieces of peanut cracker crust in skillet. Measure 2 tbsp. flour, blend well with 2 tbsp. fat in skillet, then add all at once, 1 cup water. Stir constantly until gravy is of proper consistency. Season to taste.

3 cups buttermilk
1 broiler-fryer chicken (2-1/2 lb.), cut up
25 RITZ Crackers, finely crushed (about 1 cup)
2/3 cup flour
1 tsp. salt
1/2 tsp. ground red pepper
2 cups oil

POUR buttermilk over chicken in shallow dish or resealable plastic bag; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
ADD chicken to combined cracker crumbs, flour, salt and red pepper in shallow dish, turning to evenly coat all sides.
HEAT oil in large saucepan to 350°F. Add half of the chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove from oil; drain on paper towels. Repeat with remaining chicken.

OR

1/3 cup flour
1 tsp. salt
Dash of pepper
1 broiler-fryer chicken (3 lb.), cut up
1 egg, lightly beaten
2 Tbsp. water
1/4 cup KRAFT 100% Grated Parmesan Cheese
1/2 cup crushed POST TOASTIES Corn Flakes
2 Tbsp. butter or margarine, melted

PREHEAT oven to 375°F. Mix flour and seasonings in shallow dish. Add chicken; toss to coat. Beat egg and water in separate shallow dish. Mix cheese and corn flakes in third shallow dish.
DIP chicken in egg mixture, then in cheese mixture, turning over to evenly coat both sides. Place in 13×9-inch baking dish; drizzle with butter.
BAKE 1 hour or until chicken is cooked through (180°F).

Brining the chicken overnight always produces the best fried chicken no matter what is used in the crust.

Use the recipe below. I give it my no **** guarantee……

Its not a whole lot to cooking fried chicken. Everyone has all these gourmet recipes. You can use them if you want but i would suggest seasoning it with a little salt, pepper, onion, and garlic or for an easy way out… a basic seasoning salt. Then coat it in a mixture of flour and bisquick

the easiest way to make crispy chicken is to double dip the chicken in the flour mixture before you fry it. I work in a restaurant and get tons of complements on my chicken, here what I do.

Mix 3 cups flour with 3 Tablespoon black pepper, 1/3 cup Lowery’s seasoning salt.set aside.
mix 3 cups hot milk with 4 chicken bouillon cubes until dissolved.
Dip chicken pieces in milk then flour and repeat. then fry in very hot oil over med heat for about 7 minutes carefully turn and fry another 7 minutes