My Old Fashioned Simple Easy Fantastic Fried Chicken Food

GOOD, OLD FASHIONED FRIED CHICKEN

Steps:

• Combine flour and spices in plastic bag.
• Mix milk and beaten eggs in large bowl.
• Dip chicken into milk and egg mixture.
• Shake each piece off lightly.
• Add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
• After removing chicken from mixture, lightly shake some of the flour mixture off.
• Heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
• Fry each side until tender and golden brown.

CRISPY FRIED CHICKEN - BEST OLD-FASHIONED HOMESTYLE FRIED CHICKEN RECIPE

Steps:

• If necessary, cut the chicken into 8 pieces-legs, thighs, breasts, wings. Save the carcass for later.
• Place the chicken pieces in a large bowl, and add apple cider vinegar. Cover with cold water until all pieces are submerged and allow to marinate for 30 minutes.
• Preheat the oven to 400 degrees, and add a sheet pan with a cooling rack fitted on top of it.
• In a small mixing bowl, add all the spices.
• Using a separate medium sized bowl, add half of the spice mixture to the flour and whisk together.
• Remove the chicken from the vinegar water and drain on paper towels, or cotton kitchen towel. Dry thoroughly.
• Using a cast iron skillet, or other large skillet, heat the fat until it reaches 375 degrees. If you place a couple drops of flour in the pan and it sizzles right away, it's ready.
• Season chicken pieces with remaining seasonings and dredge in seasoned flour.
• Starting with the chicken breasts, place in hot oil and fry on each side for 5 minutes. Remove to the hot oven.
• Follow up with thighs, then legs, then wings. This will allow the bigger pieces to have more time in the oven for proper cooking.
• Once all the chicken pieces are in the oven, set the timer and allow to finish cooking for 25-30 minutes, until a meat thermometer reads 165 or juices run clear when pierced with a fork.
• Store leftovers in the fridge for up to 3 days, and reheat in the oven at 400 degrees to crisp skin again.

MY OLD-FASHIONED SIMPLE & EASY FANTASTIC FRIED CHICKEN

Steps:

• Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
• Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
• Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
• Uncover for the last 10 minutes.

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.

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.

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!