Simple and Easy Southern Fried Chicken RecipeYou will need the following ingredients, cooking utensils and supplies for this recipe.Recipe Ingredients: 2-1/2 to 3 pounds of broiler-fryer chicken cut, cleaned and dried 1 cup all-purpose flour 1 tablespoon salt 1 teaspoon black pepper vegetable oilCookware and Utensils: brown paper or plastic bag black iron cast skillet or heavy bottom skillet paper towels plateRecipe Instructions:1. Mix dry ingredients in brown paper or plastic bag. Drop 1 or 2 pieces of chicken into bag at a time and shake until meat is coated. Continue until all chicken is coated with your flour and seasoning mixture. Set chicken aside for cooking.2. Over high-heat, heat about 1-1/2 inch of vegetable oil in a black cast iron skillet. Skillet is ready to cook when a drop of water added to grease snaps, crack or pops. Add chicken to skillet in a single layer, don't overcrowd. Unless you have a large skillet you'll have to do to batches.3. Reduce heat to medium and cook uncovered until meat is browned on both sides. Throughout cooking turn meat using tongs to avoid burning. As a general rule, cook chicken for about 15 minutes on each side and wings and legs takes he least amount of time to cook. Before serving allow chicken to drain on paper towels4. Ron Douglas' Clone of KFC Original Recipe Fried Chicken 1 egg, beaten 1 cup buttermilk 1 3-lb. chicken, cut into 6 pcs. 1 cup all-purpose flour 1 tsp. ground oregano 1 tsp. chili powder 1 tsp. tsp. dried sage 1 tsp. tsp. dried basil 1 tsp. dried marjoram 1 tsp. pepper 2 tsp. salt 2 Tbl. paprika 1 Tbl. onion salt 1 tsp. garlic powder 2 Tbl. Accent 1 can lard (or 1 3-lb. can Crisco) 5. 1. Combine egg and buttermilk in bowl, Soak chicken in mixture. 6. 2. Add flour to separate bowl and fold in spices and herbs. 7. 3. Roll chicken in seasoned flour until completely covered. Double coat for extra-crispy chicken. 8. 4. Add lard to pressure cooker and heat to 365 degrees F. 9. 5. Lower four pieces chicken into fryer and lock lid. 10. 6. Fry for 8 to 10 minutes until golden brown. 11. 7. Remove chicken and drain on paper towels or rack. 12. 8. Repeat with remaining chicken. 13. And that's it. So, essentially, the secret ingredient to KFC is, according to Douglas, Accent, aka monosodium glutamate (MSG). 14. I tried the recipe myself, but because I couldn't track down a pressure cooker, I had to jimmy up an alternate cooking method by emptying two cans of Crisco into a Dutch oven and deep-frying it that way. I ended up having to cook it a bit longer that way, and thus the breading was a little past golden brown. (I took pictures of the entire process, of course, and can put those up later if you all would like.) 15. The friend I made try it and I agreed that it didn't taste much like original recipe KFC, but also agreed that the method of cooking probably had a lot to do with that. We both liked the way it tasted, though. 16. So, has anyone else tried to crack the Colonel's recipe? What did you decide his 11 herbs and spices were? Anyone else care to run their own taste test? 17. http://deep-fried.food.com/recipe/secret-ingredient-best-juicy-fried-chicken-281558 Secret Ingredient Best Juicy Fried ChickenIngredients: 6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks) 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup) 1 large egg 1/2 teaspoon seasoning salt (no more as the canned soup is salty enough) 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons) 10 tablespoons cornstarch 1 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon seasoning salt 1 teaspoon ground black pepper 1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional) Directions:In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).Once the chicken is doughy test oil by dropping in a piece of the "dough" into it the oil is ready when it stars to fry immediately.Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.Drain on a rack.

The Best Fried Chicken Recipe Ever?Many, many years ago, before I even started writing about food, I went to Atlanta on a business trip. I have no idea what the business trip was about, but what I really went to Atlanta to do was taste fried chicken. I went to to the justifiably famous Deacon Burton's, Mary Mac's Team Room, and a new restaurant, the Horseradish Grill, because I had heard that the chef there had learned how to make fried chicken from the legendary Edna Lewis (pictured, right). Deacon Burton's chicken was truly fine, Mary Mac's was merely very good, but the chicken made by Scott Peacock (also pictured), Edna Lewis' protg, was damn near perfect. It was crisp, greaseless, perfectly seasoned, and had that one-two punch of great dark brown crust and tender, juicy meat that all great fried chickens must have. When I showed up last weekend at the Southern Foodways seminar, what was in our welcome packet? A copy of the Atlanta Journal-Constitution's food section from October 18, which was mostly devoted to the joys of making and eating fried chicken. It had recipes from all the places I mentioned and even threw in the late Austin Leslie's Creole Fried Chicken with New Orleans Confetti, another sure-fire Fried Chicken Hall of Fame entrant.Then, to complete my fried chicken education, I got a chance to hang out with Peacock at the conference, and we talked a lot about his and Ms. Lewis's fried chicken recipe, which he serves at his current Atlanta restaurant, Watershed, on Tuesday nights.Read no further unless you want to know just how many calories each serving of this fried chicken has. If this number alarms you, consider this: An awful, soggy ham-and-provolone sandwich I had at a Wolfgang Puck kiosk at an airport recently had more than a thousand calories. -->Per serving: 494 calories (percent of calories from fat, 59), 38 grams protein, 12 grams carbohydrates, trace fiber, 32 grams fat (12 grams saturated), 138 milligrams cholesterol, 466 milligrams sodium.Ingredients 1/2 cup kosher salt (do not use table salt for brining) 2 quarts cold water 1 three-pound chicken, cut into 8 pieces 1 quart buttermilk 1 pound lard 1/2 cup (1 stick) unsalted butter 1/2 cup country ham pieces, or 1 thick slice country ham cut into 1/2-inch strips 1 cup all-purpose flour 2 tablespoons cornstarch 1 teaspoon salt 1/2 teaspoon freshly ground black pepperProceduresTo make the brine: Stir kosher salt into cold water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate 8 to 12 hours.Drain the brined chicken and rinse out the bowl it was brined in. Return chicken to the bowl, and pour the buttermilk over. Cover and refrigerate for 8 to 12 hours. Drain the chicken on a wire rack, discarding the buttermilk.Meanwhile, prepare the fat for frying by putting the lard, butter and country ham into a heavy skillet or frying pan. Cook over low heat for 30 to 45 minutes, skimming as needed, until the butter ceases to throw off foam and the country ham is browned. Use a slotted spoon to remove the ham carefully from the fat.Just before frying, increase the temperature to medium-high and heat the fat to 335 degrees. Prepare the dredge by blending together the flour, cornstarch, salt and pepper in a shallow bowl or on wax paper. Dredge the drained chicken pieces thoroughly in the flour mixture, then pat well to remove all excess flour.Using tongs, slip some of the chicken pieces, skin side down, into the heated fat. (Do not overcrowd the pan or the cooking fat will cool. Fry in batches, if necessary.) Regulate the fat so it just bubbles, and cook for 8 to 10 minutes on each side, until the chicken is golden brown and cooked through. Drain thoroughly on a wire rack or on crumpled paper towels, and serve.Fried chicken is delicious eaten hot, warm, at room temperature or cold.Grandmothers Fried Chicken Recipe

Its this classic buttermilk batter that gives chicken its crunchy texture. The batter should just barely adhere to the chicken, so make sure you give each piece a little shake to let extra batter drop off before frying. After the chicken is in the hot oil, my grandmother would put the lid on her pot and a kind of pressure cooker thing begins to happen inside, meaning the meat inside gets to cook, leaving the outside crispy. Ingredients 1 free-range, organic chicken, cut into 8 pieces Salt Freshly ground black pepper 1 quart buttermilk 3 cups flour Canola oilDirections Season the chicken pieces generously with salt and pepper. In a large bowl, soak the chicken in the buttermilk for at least 15 minutes. The idea is that the lactic acids tenderize the chicken. Sometimes my grandmother would even put the soaking chicken in the fridge overnight. Mix the flour, salt, and pepper together and spread on a plate. Dredge each chicken piece in the seasoned flour to coat well. Heat about 1 inch of canola oil in a cast iron pan until it reads 350 on a candy thermometer. In small batches, place a few pieces of the chicken in the oil at a time and fry for 6 to 8 minutes. Using a slotted spoon, turn each piece over, then cover the pan to cook for an additional 6 minutes. Drain on paper towels and salt well.Crispy Fried Chicken Recipe

1 (4 pound) chicken, cut into pieces 1 cup buttermilk 2 cups all-purpose flour for coating 1 teaspoon paprika salt and pepper to taste 2 quarts vegetable oil for frying Directions1. 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).2. 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!3. 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.4. 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 Best Deep-Fried Chicken Recipe Ever!By Sheere Ng | MakansutraTue, Jun 12, 2012 10:41 AM SGTTemperature is the key to crispy fried chicken Text by Sheere Ng, Images by KF Seetoh @ MakansutraBest fried chicken recipe ever goes the headline. How not to resist picking up a magazine with those words? Bon Appetite Magazines February issue had this headline a few months back, so we picked up a copy to try out the recipe. And we are glad we did, because the recipe is detailed, easy, and makes a helluva deep-fried goodness. While we cant claim it is the best, we can tell you that some ladies in the office who usually cant bear to get their hands dirty didnt hesitate to sink their manicured fingernails into it. Oh, we also set one aside for an hour to test its resilience against our humid, tropical weather and it passed with crisp, golden brown colours!deep fried goodnessIngredients 2 tbsp salt, 2 tsp plus 1 tbsp freshly ground black pepper, 1 tsp paprika , tsp cayenne pepper, tsp garlic powder, tsp onion powder, 1.4kg chicken, cut into 10 pieces, 1 cup buttermilk, 1 large egg, 1 cups all-purpose flour, tbsp cornstarch, Peanut oil for fryingSpecial equipment: A deep-fry thermometer (especially important for first timers to achieve the crispiness) The best? We're not sure but its definitely up there with the best. MethodWhisk 1 tbsp salt, 2 tsp black pepper, paprika, cayenne, garlic powder and onion powder in a small bowl.Season chicken with spices. Place it in a bowl, cover and chill overnight.Let chicken stand covered at room temperature for 1 hour. Whisk buttermilk, egg, and cup water in a bowl.Whisk flour, cornstarch, remaining 1 tbsp salt, and remaining 1 tbsp pepper in another bowl.Pour oil into 10-12 cast iron skillet or other heavy, straight-sided skillet to a depth of .Prop deep-fry thermometer in oil. Heat over medium-high heat until thermometer registers 177 Degrees C.Meanwhile, dip chicken in buttermilk mixture, allowing excess to drip back into bowl.Dredge in flour mixture; tap against bowl to shake off excess.Place 5 chicken pieces in skillet. Fry chicken, turning with tongs every 1-2 minutes and adjusting heat to maintain a steady temperature of 149 163 Degrees C, until skin is deep golden brown, about 10 minutes for wings and 12 minutes for thighs, legs and breasts.Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet.Transfer chicken to a plate laid with kitchen towel.Repeat with remaining chicken; let cool for at least 10 minutes before serving.How to make KFC Chicken at home:

KFC used to be one of our few favorite fast food joints. We love fried chicken. Many times we have visited KFC to savor the taste of crispy & crunchy fried chicken & wished very much to make it at home.. So naturally, I end up heading out in search of fried chicken recipe & found this easy to make recipe..!

I tried it last week and it came out fabulous ! Now, this crisp, delicious fried chicken tenders has turned up as my kids favorite..:)If you want to bring KFC chicken at home, this is the yummy recipe & trust me its finger licking good..!

Ingredients: Chicken pieces with skin - kg Eggs- 2 Milk- 2 to 3 tbsp All purpose flour / Maida - 2 cups Garlic pwd- 2 tsp Onion pwd- 2 to 3 tsp Paprika pwd- 1 tsp Pepper pwd- tsp Oil - to fry Salt to tasteTo marinate:

Lemon juice- 1 tbsp Red chilly pwd- tsp Pepper pwd- tsp Salt - tsp Method: Wash & clean the chicken pieces. ( dont remove the skin ) Pat dry using paper towel & keep it aside. Prepare marinade with the given ingredients. Add chicken pieces to the marinade and turn to coat. Marinate for 1 to 2 hrs. In a bowl, beat the eggs, pour the milk and whisk... till a smooth mixture is obtained, set it aside. In a plate or bowl stir, plain flour , garlic pwd, onion pwd, red chilly pwd/ paprika, pepper pwd & salt until well mixed. Take a piece of chicken, add to the flour mixture & cover the chicken with it. Now dip in the whisked egg mixture. And then again back into the flour mixture. Shake off the excess flour and keep aside. Repaeat the same dipping & covering process for all chicken pieces till theyre generously coated. Meanwhile heat oil in a wide skillet. Add 4 to 5 pieces of chicken and deep fry in hot oil. Take care not to crowd pieces. Turn the flame to low medium and fry chicken until it turns golden brown. Turn over the pieces gently, every few minutes & cook to crisp. Chicken is done, when it is browned on all the sides. Remove from flame & place on kitchen tissue to drain. Repeat with remaining chicken. Homemade lipsmacking fried chicken is done.. And ready to be served..! You can see the chicken is cooked crisp to edges with juicy & savory inside. Serve hot with tomato ketchp or any sauce..!