Moms Kitchen Fried Chicken Food

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

MOM'S FRIED CHICKEN

Steps:

• In a large bowl, toss chicken with buttermilk and salt. Cover and refrigerate 1 hour.
• In a large deep skillet over medium-high heat, heat 1 inch oil until a deep-fry thermometer registers 360 degrees F.
• Meanwhile, in a shallow bowl, mix flour, poultry seasoning, garlic powder, and cayenne pepper. Remove dark meat from buttermilk, shake off excess, and roll in flour mixture. Shake off excess flour, place in hot oil, and fry about 15 minutes, or until golden brown and cooked through, turning occasionally. (Adjust heat, as needed.) Drain on a paper towel-lined platter.
• Reheat oil to 360 degrees F. Repeat with chicken breasts and wings, frying about 15 minutes, or until golden brown and cooked through, turning occasionally. Drain on a paper towel-lined platter. Serve hot or at room temperature.

MOM'S OLD FASHIONED FRIED CHICKEN

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

MY MOM'S FRIED CHICKEN

Steps:

• Wash chicken pieces.
• Combine flour, salt and pepper in a paper bag.
• Add a few pieces of chicken at a time shaking to coat with flour.
• In a large cast iron skillet over moderate heat melt enough lard or vegetable shortening to measure about 1 inch deep.
• When cooking liquid has reached frying temperature you can see a little steam rising up.
• Cook chicken 30 minutes on each side.
• Lay cooked chicken on a paper towel lined platter and cover the top with paper towel also.
• this helps top keep the chicken from sweating and to stay crisp.

MOM'S KITCHEN FRIED CHICKEN

Steps:

• 1. Combine first 4 ingredients in a large freezer bag, seal. Marinate in refrigerator 1 hour, turning every so often.
• 2. Preheat oven to 450 degrees F. Combine flour, salt, ground red pepper, white pepper, and ground cumin in another large freezer bag. Remove chicken from marinate, and discard bag. Add chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Remove chicken from bag, shaking off excess flour. Lightly coat each piece of chicken with cooking spray. Return chicken, one piece at a time, to the flour mixture, shaking bag to coat chicken. Remove chicken from bag shaking off excess flour.
• 3. Place chicken on cooking rack set inside of baking sheet. Coat chicken again with cooking spray on all sides. Bake for 35 minutes or until done.