Bettys Derby Fried Chicken Food

BETTY'S DERBY FRIED CHICKEN

Steps:

• Combine first 6 ingredients in plastic bag.
• Shake it to mix and set aside.
• In a bowl, combine egg and milk; mix well.
• Skin chicken, if desired.
• Put 2 or 3 pieces of chicken in bag with flour.
• Shake well.
• Dip chicken in egg mixture, return to bag and shake again.
• Repeat with remaining chicken.
• Heat 1 inch of oil in a large skillet.
• Add chicken and fry 15 minutes or until golden brown, turning to brown both sides.
• Drain chicken on paper towels.

KAREN'S FRIED CHICKEN

Steps:

• Season the chicken with a small amount of garlic powder.
• Generously season with lawrys seasoning salt.
• Season with pepper to taste.
• Let sit in the fridge while seasoning for about 4 hours.
• Beat eggs with water.
• Put flour in large plate.
• Dip the chicken in the egg mixture making sure to get it nice and wet.
• Dip into flour and coat really well to cover all of the chicken.
• Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
• Serve Hot.
• Reheat leftovers at 350 for about 10 minutes.
• This chicken is great cold too for picnics!

BEST FRIED CHICKEN

Steps:

• Combine soup, egg and seasoning salt in shallow bowl and mix well.
• Combine flour, cornstarch, garlick powder, paprika, and salt and pepper in resealable bag.
• First, dip chicken in soup mixture to coat completely.
• Then place chicken, one at at time in flour mixture bage and shake to coat.
• Place coated chicken on platter about 1/2 hour for coating to become doughy (will ensure crispness).
• Heat skillet with enough oil to cover chicken pieces.
• don't overcrowd.
• Fry in oil for about 7-10 minutes till cooked through.
• Drain on paper towels and serve.

BAKESALE BETTY'S FRIED CHICKEN SANDWICH

Steps:

• Season chicken breasts with kosher salt. Let sit at least 5 minutes. Fill a wide, shallow nonreactive bowl or casserole dish with buttermilk. Add the chicken and soak in the refrigerator for 1 hour up to overnight.
• For the vinaigrette: Combine mustard, vinegar and salt in a bowl. Slowly whisk in olive oil until well blended.
• For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.
• To fry chicken: Pour vegetable oil into a large stockpot. Do not fill up more than halfway, or the oil could splatter. Bring oil up to 365°, using a digital thermometer/candy thermometer to monitor the heat. Prepare the the breading while waiting for oil to heat up.
• In a wide shallow bowl, mix flour, cayenne, salt and pepper. Pull a chicken breast out of the buttermilk one by one, letting excess drip off, and dredge completely in flour. To create a thick crust, place in buttermilk and dredge in flour a second time. Do not drain or shake off excess buttermilk or flour during the breading process.
• When the oil is at 365°, carefully place chicken pieces into oil one by one. Let it cook for a minute before disturbing chicken, then help it "swim" in the oil with tongs, until it is evenly cooked, about 5-7 minutes. Remove chicken from oil and drain on paper towels. Season immediately with salt.
• For the sandwich: Place fried chicken breast on bottom of torpedo roll and top generously with coleslaw.
• Per serving: 995 calories, 52 g protein, 63 g carbohydrate, 58 g fat (8 g saturated), 95 mg cholesterol, 1,497 mg sodium, 6 g fiber.