Family Favorite Fried Chicken Food

FAMILY-FAVORITE FRIED CHICKEN

Steps:

• In a shallow bowl, mix the first nine ingredients. In a separate shallow bowl, whisk eggs. Dip chicken pieces, one at a time, in eggs; coat with flour mixture., Heat oil to 375° in an electric skillet or deep-fat fryer. Fry chicken, a few pieces at a time, 4-5 minutes on each side or until golden brown and juices run clear. Drain on paper towels.

OUR FAVORITE FRIED CHICKEN

Steps:

• Whisk the buttermilk with the thyme, oregano, hot sauce, garlic and 1/4 cup salt in a large nonreactive bowl (see Cook's Note). Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
• When ready to fry, shake the flour, paprika and 1 tablespoon black pepper in a large, clean plastic or paper bag. Set a large rack over a baking sheet. Drain the chicken in a colander. Shake 2 or 3 pieces at a time in the flour mixture, then shake off any excess and transfer to the rack.
• Place a large Dutch oven over medium-high heat and add enough shortening to come halfway up the sides. Heat until a deep-frying thermometer inserted in the oil registers 350 degrees F.
• Working in 2 batches, carefully add the chicken pieces to the Dutch oven. The oil temperature will drop precipitously to about 250 degrees F as you slip in the chicken. Adjust the heat as needed to keep the temperature right around 250 degrees F. The oil should be bubbling gently around all of the chicken. Fry the chicken until it is a deep golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined platter. Serve immediately or at room temperature.
• 5.5qt Enameled Cast Iron Dutch Oven available Kohl's

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY

Steps:

• Pound each chicken breast half flat so it is even in thickness, do this carefully, you want it flat but not so thin that it tear (each chicken piece should be about the size of your hand or slightly smaller).Place chicken pieces in a gallon-sized Ziploc back and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).
• In a pie plate or shallow bowl, whisk together eggs and milk, set aside.In a separate shallow dish combine flour, paprika, cayenne, garlic powder, and salt and pepper. Stir until well combined and then remove about 4 Tbsp. of the dry mixture and set aside (this will be used for the gravy later).
• Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Once coated with flour, lightly shake off excess, dip in egg/milk mixture, then place in back in flour mixture, giving it a double coating of flour.Set chicken aside on a platter or on wax paper until ready to fry.
• Add oil to a large skillet until it is about 1/4-inch full. Heat oil on medium-high heat until it reaches 350-degrees.Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until cooked through and crispy and golden on the outside. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) to keep warm until the rest of the chicken is done and you are ready to serve.

FAMILY FAVORITE SESAME CHICKEN

Steps:

• Combine chicken ingredients except cornstarch and let marinate for at least 30 minutes in the fridge.
• Remove chicken from marinade and toss in cornstarch then cook chicken in hot oil on the stove top until cooked thru. Remove from pan and keep warm in oven while making the sauce.
• Combine all sauce ingredients EXCEPT cornstarch in a sauce pan and bring to a boil over med. heat.
• Mix cornstarch with a little water (about 1/4 cup) in a cup until disolved then slowly add to the sauce mixture on the stove and heat until thickened to you liking.
• Add chicken to sauce on the stove until heated thru.
• Remove and sprinkle with sesame seeds and green onions and finally enjoy!