I recently did Paula Deen's standby recipe and found myself taking pics of the finished product with my cell phone and showing to co-workers. (I don't have kids, obviously)
Wash and dry your chicken with paper towels and heavily salt and pepper. Let sit in fridge a few hours or overnight. This creates a brine like process of seasoning the chicken within.
Beat a few eggs and add enough shakes of your favorite hot sauce (I use Cholula) until the mixture is a nice creamy orange color.
Dip chicken in plain flour mixed with a tablespoon or two of baking powder, then egg mixture, then flour again.
I highly recommend deep frying. Chicken will taste and look so much better. Heat oil to about 375 F. Paula recommends cooking about 11-14 minutes but I've found ten minutes for any type pieces is perfect.
I love this thread and everyone on it! One of my family's summertime staples was fried chicken, eaten hot or cold....because we generally had gobs of cousins at the beach, my ma would use two huge "electric frypans". My mom sometimes substituted bisquick for flour, with good results.
My family goes through Tony Chachere's Cajun Seasoning like crazy - I added it to my regular recipe and it was a hit.
Has anyone ever tried a honey-pecan glaze after you fry your chicken? My grandmother would make this on very rare occasions.
Melt 2 sticks of butter, add 1/2 cup honey and 1 c. chopped pecans and let simmer for about 10 minutes stirring often. Pour this glaze over the fried chicken and serve immediately. The crunchy savory crust and the sweet glaze are an interesting combination, but once it sits it loses something...
it's pretty rich, so I don't make this very often
Have to agree with bookwormchef, if you're using cast iron it helps to pre-cook the chicken, otherwise there's a good chance you'll overbrown the crust. We always used a pressure cooker to avoid the pre-cooking. We also dipped it in beer prior to flouring, it has a distinct taste and you either like it or you don't but its certainly not bland.
I learned to make fried chicken (Nashville style) shaking chicken in seasoned flour (salt, pepper, and paprika) then frying it in Crisco. However, a fortunate mistake changed my recipe. When I reached for the paprika (when frying 3 chickens for a crowd), I grabbed the chili powder instead. It was delicious!! Try it next time. Soak it in milk or buttermilk, or just flour the chicken but add chili powder to the flour. Yum. Yum.
I like Nigella's advice to simmer the chicken in milk before frying, to ensure the meat is done and will not over-fry.
I am partial to the Contessa's recipe for oven fried chicken. Frying for a few minutes to achieve crispy brown goodness, then finishing in the oven.
yknow, noone ever does this it seems but frying the chicken thighs and legs with NO DUSTING or coating whatsoever is completely wonderful, too! of course it will not have that crust, but the skin will be wonderfully crispy and totally delicious. i would use your cast iron (thnx g'ma!!!) and just put about 1 inch (not even if you dont want) of oil and heat on med hi for about 2-3 mins. get it nice and hot. maybe smoking even. just put the plain old chicken in with the skinside DOWN. let it go and go, keeping in mind that itll be spitting. fry till crisp. then flip and finish cooking. take it out and eat it. youll see, its terrific.
1 3-lb. fryer
1 tbsp. salt
1 tbsp. black pepper
2 eggs (beaten)
1 c. evaporated milk (my grandmother's choice and it works perfectly for me every time)
2 cups flour
1 tsp. paprika
1/4 tsp. ground thyme
1/2 tsp. garlic powder
1 qt. oil for frying
Cut chicken in eight pieces. Pat dry and season well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated and let the chicken sit and dry for about 10 minutes - if you have any wet areas - the breading won't stick during frying.
Heat oil in a cast iron skillet — oil should reach 350°F. Place chicken in hot oil. Fry, turning as chicken browns. try not to let the pieces touch. Breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
Even better cold!
Soak in buttermilk seasoned with salt and pepper several hours or over night. Drain welll and shake off excess buttermilk. Dredge in welll seasoned all- puropse flour. Bring fat in your skillet (oil, lard, shortening) to 325 F, and use a thermometer. Cook legs and thighs until golden, turningn once. Remove to a rack and keep warm in a low oven. Fry breasts and wings in the same way. It the breasts are very large you may want to halve them or if you are buying a whole chicken to cut up you may want to the do the old fashioned cut where before you halve the breast you cut off the top section containing the wish bone into a seperate piece before halving the breast. Keep the temprature steady and don't be pokinmg at the chicken too much. One turn should be enough. Don't rush it either.