Crispy Fried Chicken recipe needed...

Discussion in 'Food Forum' started by sharpshooter, Jul 14, 2004.

  1. sharpshooter

    sharpshooter Member Millennium Member

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    Dec 25, 1999
    I need a good fried chicken recipe. I've got some leg quarters in the fridge thawing for tonight, I have no preference doing chicken in the oven, or on the stove. I do enjoy a nice crispy skin KFC style... How about some (simple) recipes? Thanks!
  2. lethal tupperwa

    lethal tupperwa

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    Aug 20, 2002
    Cut the quarters in to drumsticks and thighs. They will cook better this way.

    Rinse, pat dry, salt and pepper the pieces, roll the chicken in dry flour shake off the excess.

    beat eggs, milk together.

    Add salt and pepper and cracker meal(about half cracker meal and half flour) to the flour.

    Dip the chicken pieces in the eggs then in the flour mixture.

    Let them dry some

    In a cast iron frying pan or heavy pot put about an inch of vegetable oil Heat to about 300 degrees. (a small piece of bread will toast quickly)

    Have a lid standing by in case and remember if you have a problem TURN OFF THE HEAT.

    As you start adding pieces turn up the heat to keep the temp of the oil up. When you have all the pieces in Turn The Heat Back Down to were it was before you started adding the chicken.

    Put the pieces in one at a time as the oil calms down add another one and so on till you have them all cooking or the pan is full.

    The pieces should not touch each other.

    Let cook until you have a brown crust on the bottom then turn over and let a crust form on the second side.

    It will probably take 12 to 15 min in all.

    You want brown not burned.

    Cut the first piece to see that it is done.

    Let drain on a rack. This keeps the chicken crisper. (If you put the rack over paper towels in a pan clean up is easier.)

  3. Mild Bill

    Mild Bill Millennium Member

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    Oct 18, 1999
    Tampa, Florida
    Great guidance from Lethal...
    Adding sesame seeds to the batter or flour mixture makes the crispyness even tastier...
    They get toasty tasting and add a GREAT flavor dimension...

    Soaking the chicken pieces overnight in buttermilk also works some magic into the meat itself...

    I do...
    Buttermilk soak (shake off excess), season, flour or crumb dredge (w/sesame), dry on rack for an hour, then fry in iron pan...

    This is mamma-jamma fried chicken...
    Cold at 1:00AM too...

    Do the sesame seed thing to fried eggplant etc. as well...!

  4. Glockerel

    Glockerel Got Mojo?

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    Jun 13, 2003
    Nassau and Salzburg, Austria
    Lethal has the right idea, though I add a Schmitload of black pepper to mine. Do the flour-egg-flour thing,AFTER you've soaked the chicky in a brine of 1 quart water and 1/2 cup salt and sugar overnight. This makes it extra juicy.
  5. Tennessee Slim

    Tennessee Slim Señor Member CLM

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    Apr 14, 2004
    Mucus City, USA
    Title: The Colonel's Chicken


    1 frying chicken, cut into frying pieces
    11 herbs and spices
    2 eggs, well beaten
    2/3 Cup milk
    vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

    Combine eggs and milk. Set aside.
    Combine flour with the Italian dressing and soup mix.
    Dip chicken pieces in milk-egg mixture and roll them in the
    flour-seasoning mixture. Repeat procedure.
    Fry pieces over medium heat for 25 to 30 minutes, turning often.
    Remove from fire. Drain and serve.

    1 Tbsp rosemary
    1 Tbsp oregano leaves
    1 Tbsp powdered sage
    1 tsp powdered ginger
    1 tsp marjoram
    1 1/2 tsp thyme
    3 Tbsp packed brown sugar
    3 Tbsp dry minced parsely
    1 tsp pepper
    1 Tbsp paprika
    2 Tbsp garlic salt
    2 Tbsp onion salt
    2 Tbsp powder chicken bouillon*
    1 package Lipton tomato cup-a-soup mix
    * or 4 cubes mashed

    There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor.

    Place all ingredeints in blender with on\off spped for 3-4 minutes to pulverise, or rub through a fine strainer.

    Store in an airtight container so it will not lose potency. Makes about 3/4 cup.

    To use with flour: Add 1 oz. mix to a cup of flour for coating chicken.
  6. chevrofreak

    chevrofreak Senior Member

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    Dec 27, 2001
    Billings, Montana
    In 1971, with KFC now out of his control, Colonel Harland Sanders was approached by the company's new owners, the Heublein Company, with a recipe for a crispier version of the famous fried chicken. The marketing department decided they wanted to call the product "Colonel Sander's New Recipe" but the Colonel would have nothing to do with it. The stern and opinionated founder of the company who had publicly criticized the changes to his secret formulas (he called the revised mashed potatoes in a newspaper interview "wallpaper paste"), refused to allow the use of his name on the product. Since the Colonel was an important component of the company's marketing plan, KFC appeased him. The new chicken was then appropriately dubbed "Extra Crispy," and sales were finger-licking good. Now you can reproduce the taste and crunchy breaded texture of the real thing with a marinating process similar to that used by the huge fast-food chain, followed by a double-dipped coating. Unlike the Original Recipe chicken clone which is pressure-cooked in oil, this version is simply deep fried.

    1 whole frying chicken, cut up
    6-8 cups vegetable oil

    4 cups water
    1 tablespoon salt
    1/2 teaspoon MSG (see Tidbits)

    1 egg, beaten
    1 cup milk
    2 cups all-purpose flour
    2 1/2 teaspoons salt
    3/4 teaspoon pepper
    3/4 teaspoon MSG

    1. Trim any excess skin and fat from the chicken pieces. Preheat the oil in a deep-fryer to 350 degrees.
    2. Combine the water, salt and MSG for the marinade in a large bowl. Add the chicken to the bowl and let it sit for 20 minutes. Turn the chicken a couple times as it marinates.
    3. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
    4. When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first coat the chicken with the dry flour mixture, then the egg and milk mixture, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated.
    5. Drop the chicken, one piece at a time into the hot oil. Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
    6. Remove the chicken to a rack or towels to drain for about 5 minutes before eating. (
    Serves 3-4 (8 pieces of chicken).

    MSG is Monosodium Glutamate, the solid form of a natural amino acid found in many vegetables. It can be found in stores in the spice sections and as the brand name Accent flavor enhancer. MSG is an important component of many KFC items.

    You could still do this without a whole bird.