Keep Your Man Fried Chicken Recipes

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:

• PLEASE NOTE: THE CHICKEN PARTS I USED WERE QUITE LARGE, SO I CUT THE BREASTS IN HALF TO DECREASE THE COOKING TIME. I also used a cast Iron Dutch oven and an Electric Skillet, both with lids. I created this recipe for my husbands birthday, it was his special request for his Birthday dinner, which is why I went to so much trouble to make this recipe SPECIAL.
• Add the yellow corn meal and flour to a large bowl or gallon size zip lock bag. Add each of the measured spices to the bowl.
• Now stir to blend together until blended together and flour mixture looks like this.
• If not already in a resealable bag, please add mixture and label bag. So you can store what is left in the freezer for a later use. I purposely made more than I thought I would need so I could have extra . Since I was breading 16 pieces of chicken. I only needed about half of the mixture.
• In a large container with a lid, add the buttermilk, then add the granulated or minced garlic cloves, or garlic juice, either should work fine. Stir to blend then add in the chicken parts. Make sure chicken parts is submerged into the buttermilk mixture. Refrigerate at least a few hours or over night. I did mine for over night.
• After elapsed time, remove the chicken from the buttermilk, and discard buttermilk. Place the parts on a large pan, and allow excess butter milk to drain off. It is great if you have a metal rack for this step.
• Now pour about half of breading mixture into a separate large gallon size bag. RESERVING THE REMAINING MIXTURE. Then add 2 to 3 pieces of CHICKEN TO THE BAG YOU WILL BE USING TO COAT THE CHICKEN. Shake to coat all sides. Remove from bag and place on wire rack to allow seasoning mixture to adhere to chicken parts. About 10 to 15 minutes.DIVIDING THE BREADING MIXTURE PREVENTS CONTAMINATING THE ENTIRE BATCH, AND YOU CAN USE THE UNUSED PORTION AT A LATER TIME IF YOU STORE IT IN THE FREEZER, AND IT IS ALREADY SEASONED & READY TO USE. SAVES TIME LATER.
• A thermometer is helpful in determining the temperature of the oil. Prepare frying skillets or pots with oil, I used EXTRA VIRGIN OLIVE OIL, adding about 1 inch of oil to allow it to heat until it reaches a temperature of 350 -375 degrees F. Then carefully add a few pieces of chicken to hot oil, placing skin side down first. AVOID OVER CROWDING SKILLET. Checking several times to prevent burning. Use tongs to avoid piercing the chicken so it stays moist and juicy. Cover with lid and cook about 20 to 25 minutes till golden Brown. REMOVE TO A PLATTER LINED WITH PAPPER TOWEL WHEN DONE.
• I used 2 different pots, so I could finish more quickly. I made 8 different items that day including homemade Buttermilk dinner Rolls, so I apologize for not taking pictures of each step.

Steps:

• 1. * If you can't find Kentucky Kernel seasoned flour at the store then you are welcome to use 3 cups of self rising flour seasoned with salt and pepper* (don't worry about adding the baking powder if your using self rising flour.) I buy my KK seasoning at Walmart but you can always order it online @ Amazon or hodgsonmill.com.
• 2. Wash the chicken and set a side
• 3. In a large bowl beat the eggs.
• 4. Pour the buttermilk into a 9x13 glass baking dish and add the eggs and mix together
• 5. Place the chicken into the buttermilk and egg mixture and let marinate at least an hour. (you can also cover it and let it sit overnight in the fridge)
• 6. Mix the 1TBL baking powder together with the seasoned flour. Roll the chicken pieces one at a time in the flour and place in the skillet or fryer. Put at many pieces in the skillet or fryer that will fit without crowding. Fry until golden brown. If your frying in a skillet then it's 7-8 minutes on each side or in a fry daddy @ 360 degrees for about 15 min.

Steps:

• Heat the oil in a large skillet over medium-high heat.
• Pat chicken dry and season with salt and pepper.
• Brown the chicken about 4 minutes on each side.
• Remove chicken and set aside. Pour off all but 1 tablespoon of oil from the pan.
• Add onion to the pan and cook until tender, about 3 minutes.
• Add chicken stock and wine. Stir, scraping any brown bits from the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes.
• Add the crushed tomatoes, the dried herbs, lemon pepper, and sugar. Then add the chicken thighs back in . Cover and cook on medium low for 40 minutes for bone-in thighs, 25-30 minutes for boneless.
• Garnish with fresh chopped parsley.