Crispy Southern Fried Chicken Recipes

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Steps:

• Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
• For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
• Add hot sauce and whisk together well.
• Pour this mixture into a large plastic zip-top bag.
• For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
• For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Sprinkle chicken generously on both sides with seasoning blend.
• Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
• One piece at a time, roll chicken in flour mixture and drop into hot oil.
• Don't crowd chicken pieces--I cook about half the chicken at a time.
• Fry chicken until brown and crisp.
• Drain on paper toweling.
• Dark meat will take about 14 minutes, white meat about 10 minutes.
• Remember smaller pieces cook faster than the larger ones.
• You can check for doneness by piercing to the bone in the thickest part with a fork.
• If the juices run clear, it is done.

Steps:

• In a large bowl beat the eggs and add the chicken to coat.
• In another large bowl with a lid, mix together the flour, cornstarch, garlic powder, salt, pepper and accent seasoning.
• Preheat oil to 375°F I would recommend using a thermometer to monitor the temperature - temperature is important. A clip-on candy/deep-fry thermometer should be kept in the pot at all times, so that you can monitor the temperature accurately.
• Add the chicken to the flour mixture and place the lid on the bowl. Shake the bowl vigorously to coat the chicken.
• Let the chicken rest for 10 minutes before frying. You can preheat your oil at this time.
• When the oil has reached 375° F carefully add the chicken to the oil. Try not to overcrowd, the temperature of the oil will drop but you don't want it to drop below 300°F Keep it at 300° F to 325° F while the chicken fries.
• Fry chicken for 8-12 minutes each side, turning the chicken over half way through (ensure chicken is cooked to an internal temperature of 165° F when using an instant read thermometer).
• Drain the chicken on paper towels. You can place in a 170° F oven to keep the chicken warm if you have more chicken to fry.
• When frying more chicken let the oil get back up to 375° F again.

Steps:

• 1. In large plastic container, dissolve 2 tablespoons salt in about 2 cups water. Remove skin from chicken pieces (optional) and place in container. Add more water if necessary to cover chicken. Place lid on container and place in refrigerator for about 1 hour.
• 2. Pour milk into a bowl. Add egg and beat with fork till fairly smooth and set aside. In another bowl add flour, seasonings and soup base. Mix well with fork. Dredge chicken pieces in flour mixture, then dip in milk and egg mixture. Roll in flour mixture.
• 3. In a large deep iron skillet add oil to about 1" deep. Heat oil to about 375 degrees and add chicken pieces. You must do this in batches of about two pieces of chicken at a time, so as not to overcrowd your pan. Cook chicken about 7 to 8 minutes per side or until juices run clear. Transfer chicken pieces to serving platter. You may also use a deep fryer set at about 350 degrees. Add only a couple of pieces at a time and cook for about 15 minutes or until juices run clear.
• 4. ALTERNATE METHOD: Heat oven to about 400 degrees. In cast iron skillet, brown chicken pieces in hot oil. Transfer chicken pieces to a broiler pan coated well with cooking spray and bake for about 20 minutes or until juices run clear. Remove from oven and transfer to serving platter.
• 5. Chicken soup base is a moist powder. It's available in the soup/bullion aisle in most grocery stores and it is relatively inexpensive.

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.

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.