Deep Fried Chicken Recipe

I need some tips on making fried chicken, I just cant get it right!!! Also I heard Oven Fried Chicken is good too???? any recipes and tips for that too would be great. THANKS

Its impossible to cook just go to Bojangles.

go to kfc

I always soak in buttermilk for at least 2 hours prior to frying - for recipies to go epicurious.com

use some sort of emerils spices..get a fryer..etc. im sure theres MANY cookbooks on how to get it just right.

I use egg to hold the breading on. Make sure the oil is hot before you deep fry. I don't know if this is 'oven fried', but when making chicken parmesean, sometimes I'll bread and lightly fry the chicken before baking to get a crispy coating, and then bake it to let the chicken finish cooking. That way, you'll get a crispy coating without needing to put hot grease all the way through the chicken.

Oven Fried? Nasty! Down South we fry everything. Try search on-line @ foodnetwork.com Look for any recipe from Paula Dean. It should come out just fine.

Best fried chicken in the world...........put flour, salt, pepper,small amount of garlic powder in a bag. Throw wet chicken in and shake. Fry in a generous amount of vegetable oil, along with, (and I know this sounds bad), two or three strips of bacon.

The easiest way to fry chicken is in a deep fryer....buy one from Walmart about $40 by General Electric Season your chicken parts with Lawrys Season Salt, Pepper, and Garlic Powder Place chicken in your deep fryer and fry till the chicken is floating

Well if you like really crunchy fried chicken then I have a couple ideas. Make flour mixture: flour, seasoning salt, black pepper Make Egg Wash: eggs, water beat well Crunchy coating: Finely Crushed Corn Flakes, Seasoning Salt Coat chicken in flour, then egg, then press into crunchy coating. Fry in Butter Flavor Crisco

From actress Faith Ford Golden Crispy Oven-Fried Chicken From actress and author Faith Ford May 4, 2004 In her new cookbook, Cooking With Faith, comic actress Faith Ford shares her down-home cooking recipes, southern classics that have been passed down from one generation of her family to the next. Ingredients 1 chicken (3 1/2 pounds), cut into 10 pieces (breast quartered), skin removed 2 tablespoons plus 2 teaspoons Faith's Special Seasoning or Cajun seasoning. 1 cup buttermilk 1 tablespoon freshly squeezed lemon juice 1 teaspoon grated lemon zest Olive oil, for brushing or spraying 1 1/2 cups crushed cornflakes 1 cup plain dried bread crumbs Directions 1. Rinse the chicken and pat it dry with paper towels. Rub the 2 tablespoons Faith's seasoning onto the chicken and place it in a marinating dish. Whisk together the buttermilk, lemon juice, and lemon zest. Pour the mixture over the chicken, cover the dish, and let marinate in the refrigerator for at least 30 minutes, or overnight. 2. Preheat the oven to 400 degrees F. Coat a large baking pan with olive oil. 3. In a wide, shallow bowl, combine the cornflakes, bread crumbs, and the 2 teaspoons of Faith's seasoning. Roll each piece of chicken in the crumbs, pressing them onto the chicken to make sure the coating adheres well. 4. Place the chicken in the prepared baking pan, leaving a small space between each piece. Spray or drizzle the chicken pieces lightly in olive oil and bake for 20 minutes. Rotate the pan and spray or drizzle again with olive oil. Bake for 20 more minutes, until the juices run clear. Serve hot. Serves 4 to 5

Yeah, soak it in buttermilk for at least a few hours before hand. When you take them out of the oil let them rest on a cookie sheet and drip. When storing or transporting them use a paper bag or paper paint bucket (available at home depot or the like) Hope this helps

My secret and I'm told I make awesome fried chicken! I soak my chicken in salt water for about an hour before I tend to fry it. My batter is 1/2 flour and 1/2 cornstarch with tony chachere's seasoning added to it in a gallon zip lock, then I make my egg batter 4 eggs with a splash of milk I also season this. I heat my oil on high until it is hot almost to the point it is smoking. I then take my chicken out of the salt water and dry it off, dip it in the egg mixture, then put it in the flour and shake, repeat. Place it carefully in the hot oil when I have it all battered and in the pan I let it cook for 2 minutes to make the flour crispy then turn it down to med. for some reason if I don't let it cook for a minute or two on high it doesn't turn out as well. Make sure the oil is deep and 3/4 covers the chicken and the pieces do not touch and have about 2 inches space around them. I can measure the cooking by the way it looks now, but at first I used a thermometer, takes about 45 minutes to cook breasts and 15 to 20 to cook legs and wings. When you flip it careful! you are dealing with very hot oil, I use tongs and carefully flip it to the other side, the cooked side should look nice and golden brown, and I like to cook the rib sides first. :-)

So what are you doing wrong? Dip your chicken in a little egg and roll it in some flower and fry it. Need more info. on what not working for you.

Leave covered with adobo overnight. It adds a really good flavor and makes the skin nice and crunchy.

The best tip I can give you is to marinate your chicken in buttermilk for a few hours before you put the flour coating on it. It tenderizes the meat and makes the flour stick on better. Delicious Oven Fried Chicken: whole chicken, cut up buttermilk 1/2 cup flour 1 Tbsp. Emeril's Essence 4 Tbsp. margarine or butter Place chicken in zip-top plastic bag. Add buttermilk to cover. Place in refrigerator for 4 hours or longer. Heat oven to 425. Place margarine in baking dish in hot oven to melt. Place flour and Essence in paper bag or shallow bowl. Coat chicken pieces with flour mixture and place in melted margarine in baking dish. Bake 30 minutes. Turn pieces over and bake 25-30 minutes longer, until done.

oven friend chicken is a sin. just fry it like this: wash chicken pieces and pull off any excess fat. dry and then season with sazzon, adobo, garlic, and onion powder, and paprika. cover it well in the spices. then pour out about 1/2 cup each of hot sauce and brown spicy mustard and marinate your chicken for at least 1/2 hour in that. [the longer the better]. now get a large ziploc bag and add 2 cups flour, and more of the same spices you put on the chicken. drop a few pieces of chicken into the bag at a time and shake well. next use a deep, heavy fry pan [or saucepan]. add about 5 inches of oil and heat until the oil is almost smoking. like a haze over it. be careful, because oil will be very hot. lower to medium high heat on stove. when you have heated the oil, then drop the chicken pieces into it. do not turn until the side of the chicken are brown like a paper bag. then, try not to spear the chicken or all the juices will flow out. turn only once. to test if the chicken is done, poke with fork to see that what runs out is clear and not pink or red. this is the best chicken ever. enjoy.

My mother-in-law says the trick to getting the "cruchy-crispy" fried chicken is to fry it as soon as you get it out of the batter bowl. I've never had oven fried chicken, but baked chicken is yummy.

I NEVER EVER fry chicken! I'm kind of health conscience, and the only way to properly fry chicken is to deep fry it and add a bunch of MSG to the batter. If you REALLY want to make good fried chicken, go to a KFC copycat website, and it will give you battering instructions. This is how I oven-fry my chicken: Chicken pieces 2 eggs beaten with a splash of milk Cornflake crumbs or seasoned bread crumbs Melted butter Preheat the oven to 375 degrees. Lightly spray a cookie sheet with no-stick spray. Set the cookie sheet aside. Then dip chicken in the egg & milk and roll in the cornflake crumbs. Place the coated chicken pieces on the prepared cookie sheet. Drizzle melted butter over. Bake for 45 to 55 minutes for breasts or 20 to 30 minutes for the pieces. (Don't turn chicken while baking baking.) This is really easy, and once you try it, you'll love it. My family LOVES this chicken, and you never have to worry about messy oil!

What I do is put some spices on the chicken and bake it at an oven temperature of 400 until it looks and smells done. It is quite tasty and juicy.

I used to make fried chicken at least once a week, but now I make oven fried chicken instead. It is easier and less time consuming. When making oven fried chicken you must remember to turn your chicken halfway through the cooking process. You also need to make sure the oil you put in the pan prior to cooking the chicken covers the entire bottom of the pan. It helps when you need to turn the chicken. I also add a little cayenne pepper and garlic salt to the dipping mixture. I hope that I have been some help to you in this matter.

After the chicken is cleaned, I like to soak my chicken in a buttermilk and hot sauce mixture. I than put the soaked chicken into a ziploc bag with flour and shake it until it's coated with the flour. I then remove the coated chicken parts and fry them in a wok. For some reason when I fry chicken in a wok it turns out better than anything else I've used. I let it drain after removing from the wok and bake it for a little while.

This is what I do.... 1. Heat canola or vegetable oil in a large frying pan over medium high heat measuring about 2/3 the way up the pan 2.Beat three eggs with a little bit of half and half or milk 3. In a gallon ziploc bag, mix two cups of flour, salt and pepper (to taste), 2 tbs chili powder, 2 tbs garlic powder, and 2 tbs parsley 4.Take your thinly sliced boneless chicken breast and dip it in the egg mixture, than in the flour mixture(its fun to close the bag and shake it!) 5. Repeat # 4 6. Transfer the chicken in to the now boiling oil and wait until they are crisp and dark golden brown (about 10 minutes). tip- I like to use flour instead of bread crumbs becaus they look more like your typical kfc chicken this way