How to make extra crispy chicken?

Question

I know that you need to bread the chicken with flour, but i saw on a cooking show that you can first put the chicken in egg to make the flour stick better.

Does anyone know a really good way to make really crispy chicken? How you can get the flour to stick to the chicken pretty good?

THANKS! :]

Answer 1

flour, egg, bread, bread, fry

Answer 2

I don't know about any cooking show's but season it really good and bread it in some flour and make sure you really get the whole thing covered up to. Or you could just go to KFC lol.

Answer 3

Try a double batter: dip in wet, dry, then wet and dry again.

Your wet mixture can be milk, buttermilk, water, or egg.

The dry mix can be seasoned flour, bread crumbs, cornmeal, cornmeal mix, or crushed cornflakes.

You can get a good, flavorful crust by pan frying it.  To minimize the grease splattering, use a tall pot and long tongs.  I get the crispiest crust by using a deep fryer - you can pick one up at walmart for under $30.  

Answer 4

CRISPY FRIED CHICKEN



You have to start this 1 day ahead.



4- 6 servings



1 1/2 cup flour

1/2 cup Italian salad dressing ( I like to use Zesty )

2 lb chicken parts

1 tsp baking powder

1 tsp paprika

1/2 tsp sage

1/4 tsp salt

1/4 tsp pepper

1 cup buttermilk



In small bowl, combine 1/2 cup flour and Italian salad dressing to make a paste



Spread mixture all over chicken pieces

Cover and refrigerate overnight



1 1/2 hours before serving

Combine 1 cup flour, baking powder and seasonings

In another bowl put buttermilk

Dip pieces  in buttermilk then in the seasonings



In 10 inch skillet over med heat in 1/2 inch of oil

Cook chicken pieces til brown on all sides

Turn once

Place a wire rack in a jelly roll pan and place chicken in single layers



Bake at 350 for 50 - 60 min until fork tender



SUPER CRISP COUNTRY FRIED CHICKEN  

1/2 c. milk

1 egg, slightly beaten

1 tsp. paprika

1/4 tsp. poultry seasoning

Shortening for frying

1 c. flour

2 tsp. garlic salt

1 tsp. pepper

1 chicken, cut up

Combine milk and egg in bowl. Set aside. Combine flour, garlic salt, paprika, pepper and poultry seasoning in plastic bag. Add a few pieces of chicken at a time. Shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour. Skillet or deep fry. Drain on paper towels.

Answer 5

I do mine the old fashioned way or so I've been told.  I soak mine in a bath of Buttermilk with some Cayenne Pepper and poultry seasoning for about an hour. I drain the chicken and set on paper towels.   Then I set up my three pans, the first one with seasoned flour (S&BP), next is the egg pan with a dash of heavy cream, salt and white pepper all whisked together, then the coating mixture (either batter or dry) with more seasonings. For extra crispy chicken I double dip (meaning, I go through this process twice for extra coatings and depth in flavor).  I bring my deep frying oil to 400 to begin with, then turn it down to 325, once my chicken is in the oil, constantly moving it around to even out the heat and cook it until the juices run clear. That cooking process, of course, depends on how much chicken you're cooking, bone in or not, what type of oil you are using and what cut of the chicken you are using as well, but this is just the "Crispy Chicken Recipe" that you can start out with.  Hope this helps you out today to enjoy the best Crispy Chicken ever!

Answer 6

Here are 4 more recipes for you:

http://www.cooks.com/rec/search?q=extra+...

Answer 7

Add 2 cups plain flour to a bowl

Add a generous amount of seasoned salt to it

Wash your chicken well and put into a large bowl.

Sprinkle chicken pieces with seasoned salt.

Get a large black skillet filled about a little less than half way with vegetable oil up to about 350 degrees or untill a piece of bread starts browning quickly.Roll the pieces into the flour mixture. Shake off excess, add the pieces slowly to the pan and do not crowd that pan.

Fry them pieces for 8 minutes and flip them. Fry for 8 more minutes. Drain well and add to crock pot set for warm to hold till supper.

Answer 8

Well instead of coating it with sooo much flour try doing a mixture of crushed cornflakes with your flour mix. So make your flour like you want and add crushed corn flakes to it, add as much as you'd like. The way I make fried chicken is by dipping the chicken in buttermilk or heavy cream and then dredging it in the flour mixture. You can also add the chicken to the buttermilk and refrigerate for an hour or so(this helps to make it more tender and moist) then proceed to dredging it and cooking it.

Hope this helps!