How can i make fried chicken??

Question

i have everything to make it but how do i make it??

Answer 1

Here is two different ways.

**Fried Chicken**

1 broiler/fryer chicken, cut into 8 pieces

2 cups low fat buttermilk

2 tablespoons kosher salt

2 tablespoons Hungarian paprika

2 teaspoons garlic powder

1 teaspoon cayenne pepper

Flour, for dredging

Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.

Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.

**Oven-Fried Chicken**

2 chickens (3 pounds each), cut in 8 serving pieces

1 quart buttermilk

2 cups all-purpose flour

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don't crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Answer 2

mix 2cups  flour ,1t salt ,1t pepper, 2Tgarlic,1t red pepper,and 2T brownsugar mix well  set aside.....

dip chicken in buttermilk then in flour mixture fry in bacon grease

    

Answer 3

Heat skillet fulla oil. Put chicken in skillet. Fry 'til done. *poof* done.

Answer 4

Frying chicken can be as simple or complicated an undertaking as you like.

Some cooks swear by soaking the chicken overnight in buttermilk--which flavors, moisturizes, and tenderizes the meat--before coating it in seasoned flour, while others insist that a coating of breadcrumbs or beer batter is the only way to fry. The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on the perfect preparation.

If you want to brine your chicken before coating and frying, see our Brining article for tips. Chicken pieces should be brined for only about an hour or so, not overnight.

Set up a "dredging station" to minimize mess and make clean-up easy. Work from right to left (or whatever is comfortable for you), with seasoned flour, egg batter, and bread crumbs/panko/coating mixture in shallow bowls or baking dishes. Have one "wet hand" and one "dry hand:" dip chicken piece in flour, coat with egg mixture, and use your "wet" hand to transfer chicken to the coating bowl.

Once all the pieces are coated, let them rest and give the coating a chance to adhere. (Do this step in the refrigerator if you won't be frying the chicken within half an hour.)

There is a world of difference between fried chicken that is juicy on the inside and crispy on the outside, and that which is soggy and soaked through with grease.

The most important factors contributing to perfect fried chicken are the temperature of the oil and the actual step of frying. Vegetable shortening, lard, and peanut oil are all popular frying mediums, as they have a high smoke point.

To get truly golden-brown and crispy chicken, you'll need a cast iron skillet. Cast iron simply cannot be beat for even heat distribution and temperature maintenance.

The fat should be about one inch deep; it should come halfway up the food.

Get the fat good and hot before adding the chicken: at least 350 degrees F (175 degrees C).

Carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters. Use tongs for extra protection.

Fry in batches: overcrowding the pan will lower the temperature of the oil dramatically, causing more oil to be absorbed and resulting in soggy, greasy chicken.

When the chicken pieces are deep golden brown, remove from the pan and transfer to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before proceeding with the next batch. The USDA's Food Safety & Inspection Service recommends cooking chicken to a minimum internal temperature of 165 °F.

Answer 5

This is a delicious one;

30 saltine crackers

2 tablespoons all-purpose flour

2 tablespoons dry potato flakes

1 teaspoon seasoned salt

1/2 teaspoon ground black pepper

1 egg

1/4 cup vegetable oil

6 skinless, boneless chicken breast halves

Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.

Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.

One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.

Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.

Serves 6.

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And if you want , you can try and make it with a nice delicious gravy! mmm...

this one is DELICIOUS;

1/2 cup milk

1 egg, beaten

1 cup all-purpose flour

2 teaspoons garlic salt

1 teaspoon paprika

1 teaspoon ground black pepper

1/4 teaspoon poultry seasoning

1 (4 pound) whole chicken, cut into pieces

3 cups vegetable oil

1 cup chicken broth

1 cup milk

In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.

In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.

Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Serves 8.

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Answer 6

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