Crispy Juicy Fried Chicken Recipes

Steps:

• Place chicken breasts and buttermilk into a large resealable plastic bag, knead several times to coat chicken with buttermilk, and squeeze air from the bag. Seal and refrigerate at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Placed crushed herb-seasoned stuffing mix into a shallow bowl. Mix flour, salt, and black pepper in a separate flat dish. Beat egg with water in a bowl. Pour peanut oil into the bottom of a 9x13-inch baking pan.
• Remove chicken from buttermilk, shake off excess buttermilk, and discard used buttermilk marinade. Dredge chicken breasts in seasoned flour. Dip each floured breast in egg, then press gently into stuffing mix to coat. Place coated chicken breasts into the pan with peanut oil.
• Bake in the preheated oven for 25 minutes. Turn each chicken breast over and continue baking until chicken pieces are no longer pink inside and the coating is crisp, about 25 more minutes.

Steps:

• 1. Place the flour in a large ziplock bag along with the spices you choose. (I'm usually pretty generous with my spices.)
• 2. Rinse off the chicken pieces and add to the seasoned flour bag.
• 3. Close the ziplock without removing the extra air. (This will allow the chicken pieces to move around in the bag and get coated thoroughly) Shake until chicken is thoroughly coated.
• 4. Pour oil into a large fry pan until you have about an inch in the pan.
• 5. Dip your fingers in water and sprinkle some water drops into the oil. Heat the oil. You will hear it popping from the water droplets. (When it almost stops popping, it's hot enough to add the chicken)
• 6. When the oil is ready, place your chicken pieces into the oil, and turn it down to Medium heat to reduce spattering.
• 7. Turn the chicken pieces over at least 4 times during cooking to make sure they are evenly golden browned, cooking until done.
• 8. Remove and place onto a plate lined with several sheets of paper towel, to absorb any remaining oil.

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.