Crazy Fried Chicken Food

THE BEST SOUTHERN FRIED CHICKEN (+VIDEO)

Steps:

• Place the chicken in a large bowl. Sprinkle on top of the chicken: 2 tsp salt, garlic powder, and onion powder then toss to coat the chicken in the spices.
• Add the buttermilk and hot sauce to bowl, stir until everything is combined. Cover with plastic wrap and let marinate in the fridge for at least 2 hours, but it's best if you can let it sit overnight.
• In a medium-sized bowl, whisk together the flour, cornstarch, 2 tsp salt, paprika and black pepper. Set aside.
• Fill up a deep fryer (deep cast iron skillet or dutch oven) with peanut oil (or neutral frying oil of your choice) and preheat to 350°F.
• Taking the chicken pieces one at a time, let the excess buttermilk drip off. Coat in the flour mixture, make sure the chicken is well coated. Shake off any excess. Set the chicken aside and let it sit for a few minutes until the coating starts to look a little pasty.
• Carefully add the piece of chicken to the deep fryer and continue with the next piece. Don't add more than three or four pieces at at time. You will need to fry in batches so you do not overcrowd the fryer. Fry until golden brown, turning every few minutes.
• Chicken is done when golden brown and the internal temperature reaches 165°F. Depending on the size of the chicken, dark meat can take about 12-14 minutes and white meat takes 8-10 minutes (these are estimates - use a meat thermometer for accurate doneness)
• When the chicken is done frying, place it on a paper towel lined sheet tray and immediately sprinkle a little flaked salt on top. Continue with the rest of the chicken pieces.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

Steps:

• Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
• Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
• Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
• 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
• Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
• In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
• Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
• Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
• Enjoy!

CRAZY FRIED CHICKEN

Steps:

• Mix 3 Eggs.
• Mix Dry Ingredients.
• Dip chicken into eggs, than dry mix, coat chicken.Fry chicken in 350 degree oil.

CRAZY PLATES OVEN FRIED CHICKEN TENDERS

Steps:

• Mix the flour with the other dry ingredients (not with the corn flakes).
• First dip the chicken tenders in the buttermilk and roll in flour mix.
• Then dip back in buttermilk.
• Now roll in corn flakes.
• Put on baking pan sprayed with cooking spray. Spray chicken with cooking spray.
• Bake 45 min at 375*.