How 2 make chicken fry? receipe pls.?

Question

How 2 make chicken fry? receipe pls.?

Answer 1

What we call Chicken Fry is Chicken Fried Steak which is just tenderized beef cutlets, dipped in flour, shaken off a bit, dipped in buttermilk then rolled back into the flour and pan fried or deep fried.  You can add salt and pepper to the flour.

Answer 2

You will need three bowls for your 'assembly line':

**milk/buttermilk in first

**beaten egg in second

**flour/coating mixture in third (I use Krusteaz Bake & Fry Coating Mix (baking aisle at store) & add my own spices) Also, for extra crunch, crush potato chips & add to this mixture.

Preheat a large skillet with about 1/4 frying oil.

Dip chicken in milk. On plate, sprinkle both sides with chicken rub/poultry seasoning.

Dip in egg. Dredge in flour/coating mixture.

Put in skillet. Fry until golden brown. Flip. Use a steak knife to put a few small cuts in chicken to verify it has cooked through (juices will run clear).

Answer 3

well i only use boneless skinless chicken b*****s, a lot leaner, and it makes me feel less guilty about frying. i always have chicken frozen, so i thaw it about 3/4 the way and then it's real easy to slice thin. The thinner you slice it, the quicker it cooks :)

after it's thinly sliced it depends on what i'm making, if im making "buffalo wings" then i cut it into bite size pieces, but if im making strips, then i cut them in half or not at all.

i beat up an egg or two in a big bowl, add a splash of milk, and whatever seasonings will go with my meal. if you want something simple and will go with anything, salt, pepper, garlic powder and thyme. it's a great base with lots of flavor. throw all of your chicken in there, cover it, and refridgerate it for as long as you can wait. at least until it is thawed the rest of the way.

heat up about an inch high of vegetable/canola oil in a high sided skillet between medium and medium high. if it's smoking, it's too hot, if it isn't bubbling when you stick something in it, it's not hot enough. rachael ray taught me to stick a wooden spoon and see if it bubbles a bunch and that's how you know it's ready.

when your oil is hot and ready, cover a plate in flour or breadcrumbs. season them with salt and pepper. take your chicken and coat it with your mixture and then drop it in the oil. once it's golden brown all over you can pull it out and onto a paper towel to drain. when you are working in batches, keep your chicken hot by keeping it in a 250 degree oven.

i always season one more time while the chicken is still hot. :)

good luck!!