Fried Chicken Recipe...Please!
 

I can make most anything, lol... but I have always failed miserably at frying chicken.... Help!

I have a hard time also, I always want my fried chicken to taste like my moms. I actually fried some tonight. I soaked it in a cup of buttermilk, a cup of milk and a 1/4 cup of Franks hot sauce. (I only did 3 hours, it may be better overnight)

I mixed 2 cups of flour with salt, pepper, garlic powder and a bit of cayenne for dredging. I heated up oil (stick a wooden spoon tip in it, it's ready when it bubbles) and fried for 9 minutes turning at 1/2. I only did dark meat tonight. It wasn't bad and it was all cooked through. My kids didn't complain, so there's something. ;)

I tend to over cook it or under cook it. It takes some practice and I haven't quite gotten there yet, but I don't fry alot of things either.

My son loves this recipe I make.

3 eggs, 1/3 c. water, 1 c. hot red pepper sauce, 2 c. self rising flour, 1 teaspoon pepper, chicken and oil

House Seasoning: 1 c. salt, 1/4 c. blk pepper, 1/4 c. garlic powder

Beat the eggs with the water. Add the hot sauce. In another bowl, combine the flour and pepper. Take the chicken and season with the house seasoning. Then dip in egg mixture. Next, dip in the flour mixture. Once coated, place in frying pan with hot oil.

What I have found that works for me is to have a frying pan with a lid. I use a glass lid. I brown both sides then turn to simmer and put the lid on it. This way it isn't too done on the outside while trying to get done on the inside.

Does this make sense?

I actually make mine in the oven :D

I mix some flour and whatever seasoning I feel like (usually rosemary and garlic) and coat the chicken pieces with it. I heat some olive oil at 400 in a shallow casserole type dish and once it is heated, put the chicken in the oil. (Note: Make sure the oil is nice and hot before you put the chicken in there so it will sear the flour and stuff on there. I put my chicken in cold oil one day when I was in a hurry and it all came off of my chicken and I had uncoated fried chicken on one side.) Bake for about 30 minutes or until golden brown then flip chicken over and bake on the other side for another 30-40 minutes.

I have a recipe for this but it says to deep fry it for a few minutes first....an extra step I don't want, and a waste of time and oil. (I love Ina Garten,I have 4 of her cookbooks and use them weekly, but her recipes are like none of us live on a budget). This seems like a much more do-able alternative without heating up a bottle of veg. oil! I will try this for sure! :)

btw, how much olive oil?

My problems exactly!

Yes! Another problem I have is rock hard coating, lol... but the chicken stays edible, lol!

My best chicken is baked, naked! Why? Because I could never get the coating to stay on both sides! Duh!

Thank you all... I will try all your recipes and techniques and report back, lol! I plan on figuring this out this year... so I'll be eating alot of chicken.

I don't do any deep frying - I don't even own a deep fryer :D

I just use enough to generously coat the bottom of the dish and make it deep enough so it can bubble some. I don't really measure things - I eye ball it!

I don't have one either....I use a 5 qt pan. :D I use olive oil for everything and usually bake or grill. Frying is out of my comfort zone but I do love fried chicken occasionally. I will try this one for sure!

Great chicken recipe
 

Wiener Backhendl

(Austrian breaded fried chicken)

Viennese fried chicken has a long history reaching back to the 18th century, when it was much in vogue as a dish for the aristocracy and upper classes. Serve with lemon wedges and parslied potatoes, potato salad or a tossed green salad. Backhendl is also popular in Munich for Oktoberfest. Also known as Backhähnchen or poulet frit à la viennoise.

4 to 6 servings


Ingredients
•Chicken, cut into serving pieces -- 3 pounds
•Lemon juice -- 2 tablespoons
•Salt and pepper -- to season
•Flour -- 1 cup
•Eggs, beaten with a little water -- 2
•Breadcrumbs -- 1 1/2 cups
•Oil for deep frying


Method
1.Toss the chicken in a large bowl with the lemon juice, salt and pepper. Set aside to marinate for at least 30 minutes.
2.Put the flour in one bowl, the eggs in another bowl and the breadcrumbs in a third bowl. One at a time, dip the chicken pieces first in the flour, then in the egg, and finally in the breadcrumbs to coat. Set the breaded chicken pieces on a baking sheet to let the coating set.
3.Heat the oil to 370°F. Deep fry the chicken pieces for 10 minutes, or until lightly browned. Reduce heat to low and continue to cook for another 20 minutes, turning often. Drain on paper towels and serve hot.


Variations
•Finish cooking the backhendl in a 350°F oven if you like.


Wiener Backhendl Recipe (Austrian breaded fried chicken) | Austria | Whats4Eats

Of course my Mom's fried chicken was and will always be for me the best. Her secret is a cast iron skillet. Start with cooking the legs and thighs first, as they take longer to cook than a breast does. You want to start out with a higher heat to brown the chicken coating, and then reduce the heat to finish cooking. Don't crowd the skillet when browning the chicken, allowing space between the pieces ensures an even crisp browning. Also, don't turn the chicken until it's browned on one side, then allow the next side to brown before turning, etc.. (this keeps the chicken from sticking to the pan, and losing the batter)) Legs and thighs cook in about 45 -55 min., the breasts (if cut in half) will cook in 35 - 45 min. depending upon cook temp.

Mom and my older sister always tried to re-create KFC's 11 secret herbs and spices. They got close but there is one spice revealed I recently heard (History Channel show, I think) about but couldn't remember the exact name....it was some kind of cherry pepper tree or something similar to that.

Mom's ingredients are: Flour, salt, pepper, paprika, garlic and onion powders, a small amount of oregano, and rosemary.

She didn't double batter or soak in any buttermilk like other recipes.

Ooooooh! These sound gooooood! Thanks!

That is a good recipe and you can add garlic powder as well. It is a great recipe. There are two chicken restaurants nearby that have been in business since the dark ages that use this or a similar recipe and their longevity tells you how good it is.

You've got to watch this video:

http://www.youtube.com/watch?feature...&v=EGgiceLArLg

OMG! My DD and her SO lived in Pittsburg a while back... I'll have to ask them about it...lol. I'm surprised they never mentioned it, lol, food conossieurs that they are!:D

I have got to try this one...I love fried chicken but so not good at making it. Thanks!

Oh...now, I got to try this one :thumbup: