Beths Best Fried Chicken Recipes

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Steps:

• To make the chicken: Cut the chicken into bit size nuggets.
• Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
• Mix in the chicken chunks, stir and cover with plastic wrap.
• Refridgerate for at least 20 minutes, I often do overnight.
• Heat oil in a wok or large skillet to about 350 degrees F.
• Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
• DO NOT DRAIN OFF THE MARINADE!
• Mix until well coated!
• Fry these pieces a few at a time until all are golden brown.
• Drain off the chicken on paper towels.
• Set chicken aside and keep warm.
• I usually put it in the oven at a very low temperature.
• For the Sauce: Drain and chop all veggies for the sauce at this time.
• Set aside, but keep handy.
• Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
• Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
• Make sure it is smooth.
• Stir into chicken broth mixture.
• Cook and stir about 10- 15 seconds.
• By this time it should be thickening.
• Stir in veggies and pineapple.
• Heat to boiling once again to get the veggies and pineapple tender.
• Pour over chicken or serve on the side.

Steps:

• In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
• In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
• Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
• Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.