Crispy Fried Chicken Food

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CRISPY FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

CRISPY SOUTHERN FRIED CHICKEN

Steps:

• In a large bowl beat the eggs and add the chicken to coat.
• In another large bowl with a lid, mix together the flour, cornstarch, garlic powder, salt, pepper and accent seasoning.
• Preheat oil to 375°F I would recommend using a thermometer to monitor the temperature - temperature is important. A clip-on candy/deep-fry thermometer should be kept in the pot at all times, so that you can monitor the temperature accurately.
• Add the chicken to the flour mixture and place the lid on the bowl. Shake the bowl vigorously to coat the chicken.
• Let the chicken rest for 10 minutes before frying. You can preheat your oil at this time.
• When the oil has reached 375° F carefully add the chicken to the oil. Try not to overcrowd, the temperature of the oil will drop but you don't want it to drop below 300°F Keep it at 300° F to 325° F while the chicken fries.
• Fry chicken for 8-12 minutes each side, turning the chicken over half way through (ensure chicken is cooked to an internal temperature of 165° F when using an instant read thermometer).
• Drain the chicken on paper towels. You can place in a 170° F oven to keep the chicken warm if you have more chicken to fry.
• When frying more chicken let the oil get back up to 375° F again.

MEGA CRISPY FRIED CHICKEN

Steps:

• Rinse and dry the chicken parts with paper towels.
• Sprinkle the chicken parts generously with salt and pepper.
• Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
• Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
• Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
• Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
• Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
• Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
• Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
• Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.

EXTRA-CRISPY FRIED CHICKEN

Steps:

• Preheat the oven to 200 degrees F.
• Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
• Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
• When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
• In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
• Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
• In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
• Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
• Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.

CRISPY FRIED CHICKEN

Steps:

• Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
• Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
• Combine all ingredients thoroughly.