Good Old Fashioned Fried Chicken Recipes

Steps:

• Combine flour and spices in plastic bag.
• Mix milk and beaten eggs in large bowl.
• Dip chicken into milk and egg mixture.
• Shake each piece off lightly.
• Add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
• After removing chicken from mixture, lightly shake some of the flour mixture off.
• Heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
• Fry each side until tender and golden brown.

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:

• Heat 1/4 inch oil in heavy skillet on med-high heat.
• Combine 1 cup milk with egg. Pour into a shallow pie pan.
• Season 1 cup flour with garlic powder, salt and pepper. Sift together in another pie pan.
• Tenderize the steak well and trim off excess fat.
• Dip the meat into egg mixture, then dredge in the flour mixture. Press flour into the meat. Repeat for a crispier coating.
• When oil is hot, fry meat for 9-12 minutes.
• This allows additional tenderizing of the meat. When fried meat is golden brown, drain on paper towels.
• FOR GRAVY:.
• Pour off all but 4 Tbsp of the cooking oil from skillet.
• Over medium heat, slowly stir in the flour, stirring constantly.
• Combine milk and water. Slowly add to skillet; stirring constantly. Loosen bits from bottom of pan while stirring. This is where the flavor is.
• Add salt and pepper to taste. Bring to a boil. When bubbling, lower heat and simmer for 5 minutes.
• Serve this dish with Mashed Potatoes.

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

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:

• Boil the water and add in the sugar and 1 1/2 cup of salt, stirring the mixture until it has dissolved to create a brine.
• Remove from the heat and combine the brine with some ice in a large, food-safe container.
• Place the chicken in the brine, cover, and refrigerate for at least 10 hours and for no longer than 12 hours.
• When ready to cook, fill a large skillet half-way with canola oil and heat to 325 degrees F.
• Fill a brown paper bag with the flour and the 1 teaspoon of salt, fold the top closed and shake the bag to combine the ingredients.
• Fill a large bowl with the buttermilk. Remove the chicken from the brine and pat the pieces dry.
• One by one, dip the chicken pieces into the buttermilk, lift them to drain the excess, then place them in the grocery bag with the flour mixture.
• Fold the bag closed and then shake it to thoroughly coat the chicken with the flour mixture (about 30 seconds).
• Shake the excess flour from the chicken pieces and fry them in the skillet, adjusting the heat of the oil as necessary to maintain it at 325 degrees, turning each over once, until they are done.
• Done should be 155 degrees on the interior for white meat and 165 degrees on the interior for dark meat.

Steps:

• Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
• Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
• Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
• Uncover for the last 10 minutes.