Freespiritseeker
Favorite Answer
FRIED CHICKEN
1 (3 to 4 pound) chicken, cut up into 10 pieces
Kosher salt
3 cups all-purpose flour
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
2 cups buttermilk
2 tablespoons hot chili sauce, such as Srirachi Hot Chili Sauce
Peanut oil, for frying
Put the chicken pieces into a large bowl. Cover the chicken with water by 1-inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce; season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture, then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you heat the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Bring the oil up to 375 degrees F over medium high heat. Working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 20 minutes. Remove from the oil and place on a rack to drain; repeat with the remaining pieces.
scrappykins
Fried Chicken
Ingredients
1 fryer (about 4 1/2 pounds), cut into 10 pieces
1/2 cup hot sauce
1/2 cup buttermilk
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 cups vegetable oil
2 cups bleached all-purpose flour
1 tablespoon Creole Seasoning
Preparation
Put the chicken in a large mixing bowl, add the hot sauce, buttermilk, salt, and pepper, and stir to coat evenly. Cover and refrigerate for 8 hours, turning the chicken pieces several times.
Remove the chicken from the refrigerator. In a deep cast-iron skillet, heat the vegetable oil to 360 F.
Combine the flour and 2 teaspoons of the Creole seasoning in a large mixing bowl. Dredge several pieces of chicken at a time in the flour, coating evenly and shaking off any excess. Fry the chicken, 4 to 5 pieces at a time, in the hot oil until golden brown, about 6 minutes on each side. Drain on paper towels and sprinkle with the remaining 1 teaspoon Creole seasoning. Serve hot or at room temperature.
Burnsie
Why fry it? Get a chicken fillet and slice it down the middle, but don't cut it in half. Stuff the hole you have just made with diced apple and cheddar cheese, and wrap a couple of bacon rashers around it. Wrap the whole lot in tin-foil and put it in the oven at 200 degrees C. While it's cooking, boil and then mash some potatoes, and then stir in some fried finely-chopped onions with butter and black pepper. When it's all cooked, remove the tin foil (be very careful not to burn yourself) and serve it on top of the onion and potato mash. Delicious.
But if you MUST fry the chiken, a nice stir-fry is probaby the way to go; or maybe some fried chicken and barbecue-roasted vegetable kebabs.
applpro
The recipe itself isn't that important. What you fry it in is. For the best fried chicken, it must be fried in an old cast iron pan. Do not cook all the way. Drain the grease & place in a 350 Degree oven for 30 minutes to finish.
Anonymous
Australian Deep Fried Chicken Wings
"This is an Australian recipe given to me by a Chinese Chef!"
Original recipe yield: 4 servings.
Prep Time:
10 Minutes
Cook Time:
30 Minutes
Ready In:
12 Hours 40 Minutes
Servings:
4 (change)
INGREDIENTS:
* 8 chicken wings
* 4 tablespoons soy sauce
* 3 tablespoons oyster sauce
* 3 tablespoons sweet sherry
* salt and pepper to taste
* 1/2 cup all-purpose flour
* 1/2 cup corn flour
* 1 quart oil for deep frying
DIRECTIONS:
1. To Marinate: Place the chicken wings in a large nonporous glass dish or bowl. In a small bowl mix the soy sauce, oyster sauce, sherry, salt and pepper and pour mixture over chicken; turn to coat. Cover dish and refrigerate to marinate for 12 to 24 hours.
2. Remove chicken from marinade, disposing of any remaining marinade. Mix all-purpose flour with corn flour in a shallow dish or bowl and toss wings in flour mixture until well coated.
3. Heat oil in a deep skillet or deep fryer and deep fry wings until crispy and cooked through (juices run clear). Drain on paper towels and serve.
Note:
The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.