Does anyone have a great fried chicken recipe?

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.

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.

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.

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.

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.

flour

season salt like Lawry's (mixed with flour)

egg

water or milk (mixed with egg)

Chicken cut up

oil in frying pan, just to cover bottom, heat to medium high.

Dip chicken in egg, then flour and put in hot oil. Turn when brown, take out of pan when all sides are brown. The chicken will not be fully cooked at this point. Put the chicken on a roasting pan w/rack. When finished browning chicken, put in preheated oven (350 degrees). Cook 20 minutes, turn over and cook 20 minutes more. (The grease cooks out)

Serve.

Buttermilk Fried Chicken

4 chicken breast halves or other chicken pieces

1 teaspoon salt

1/4 teaspoon pepper

1/2 cup flour

2 tablespoons vegetable oil, divided

1 1/4 cups buttermilk

2 to 3 bunches green onions, cut into 2-inch lengths

Combine chicken, salt, pepper, and the flour on large plate; toss lightly to coat. Heat 1 tablespoon oil in large skillet over high heat. Add chicken and cook until golden on all sides, 5 to 8 minutes.

Remove chicken, pouring off any excess oil. Return skillet to heat and add buttermilk, scraping pan to loosen any brown bits. Add chicken, skin side up. Reduce heat, cover, and simmer until chicken is tender and juices run clear, about 15 to 20 minutes.

Meanwhile, heat remaining 1 tablespoon oil in another skillet over medium-high heat. Add green onions and toss to coat. Cook until just golden, about 3 minutes. Season with salt and pepper to taste.

dip the chicken in egg whites and roll into seasoned s/r flour. seasoning I use is just salt pepper and fries sprinkle that I get from the supermarket. I deep fry in peanut oil. This is very bad for you but tastes great

Colonel Sanders

i really really do but i will never tell here sorry! i have the Southern Fried Chicken recipe!!! my x mother -in-law pass it to me and its a state fair winner that's the reason i can't give the family secret out!!!!!!!