Melissas Old Fashioned Fried Chicken Recipes

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Steps:

• 1. Combine flour, old bay, salt and pepper in a large zip.lock bag, close bag and shake until ingredients are mixed.
• 2. Drop in chicken pieces, seal bag and shake until pieces are evenly coated. (Alternately, you may also combine dry ingredients with a fork in a pie plate or a similar shallow container, and dredge chicken pieces in the flour mixture to coat.)
• 3. Heat oil in frying pan over high heat until a drop of water sizzles.Take chicken pieces and place them in the pan, skin side down. COVER, reduce heat to Med./High and cook for 15 minutes.
• 4. Remove lid, turn chicken over and cook for 15 more minutes. (if chicken is not browning enough increase heat to High for last 15 minutes)
• 5. When chicken is done, drain on paper towels. Serve immediately or keep warm in 190 degree oven.

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 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:

• 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.