How to Make Awesome Fried Chicken

Hi J.! I was raised on a farm & we raised chickens for Holly Farms, so we always had fresh chicken. Although I could never even come close to cooking it as good as my mom did.....here is how I put a smile on the faces at the dinner table! I always take the skin off! Chickens are dirty creatures! LOL Then I coat it in flour, drop it in the hot oil! I then sprinkle it with a lil bit of salt, pepper & garlic. Be careful not to use garlic salt with reg salt. It will be too salty. Fry it on med heat unitl the edges look golden brown, then turn over! I promise you this is delicious! You can also put a lid on the pan while cooking, but it doesn't give you a crispy coating. Sometimes I will do that, then take it off when it's almost done to crisp it up!
Good luck & enjoy!

Soak it overnight in buttermilk. Then take it out of the buttermilk and season as you like- salt, pepper, garlic, hot pepper powder- whatever- and let that sit in the refrigerator over the day.

Make a dredge plate with flower, salt and pepper. Make an egg and milk bath (like you were making french toast). Dredge, bath, dredge. Let it rest 5 mins before frying.

In a cast iron skillet or deep fryer, heat 1" of oil to 350. Have a fry thermometer to keep it at this temp. This chicken will take 30 or so mins to fry. Place chicken in the hot oil and adjust temp as chicken will cool the oil slightly. Then adjust temp back down. Fry until juices run clear, turning once in skillet. About 15 mins each side.

Drain on a wire rack and enjoy!

Go to:

www.foodnetwork.com

Look up Paula Deen under the chef's listed at the top right corner. Then look up her southern fried chicken recipe.
She ranks it as one of her best recipes ever.
You can read the reviews on people who have made it also.

Love that website.

I like 'baked fried chicken'. Take a baking dish, spray all around w/pam then put about an inch of oil in pan...not too much or it'll be greasy. Preheat oven @ 350. There are two ways I know to coat the ckn, my mom's way & my way. First, the way she does it is: After washing chicken place in separate bowl or plate. Have another bowl or plate w/Bisquick in it, roll/coat the chicken in Bisquick then coat both sides of ckn w/oil from the pan & leave in pan. (My way is this: To save product & a lot of xtra dishes used, I put the chicken in the pan itself (after washing) & take a basting brush & coat ckn w/oil..in the pan..& then coat by hand w/the Bisquick. I use a scoop or something to dig out the Bisquik with, not my hands for obvious sanitary reasons, & sprinkle & pat the Bisquick on the chicken using the basting brush is easiest for patting but hands wk too, they just get sticky quick).
Either way works but whichever wks for you. Now, I don't think my mom puts spices on hers other than probably a little salt & pepper mixed w/the Bisquick but for me, I add spices: after coating one side w/the oil & bisquick, I sprinkle my choice of spices: I use Nature's Seasoning, Italian Seasoning, Sage, Savory Flakes (dunno what's in it, it just came w/a spice rack), Thyme, & Parsley. Then I turn the ckn over & repeat...oil, then Bisquick, then the spices. Bake uncovered for 30 minutes then flip ckn over & cook 30 more minutes or til done depending on your oven. Our's gets done after abt 45 minutes or so. Baked fried chicken is SO good & we love it. Baked is also better for you as opposed to fried but fried chicken is always good, we just prefer baked. Hope you try & enjoy!

I always opt for the more healthy version (less oil...) and that is probably why it never strikes me as the best chicken ever! LOL

Here are some recipes. There's one comment for the buttermilk fried recipe that says the longer you soak, the better it turns out. Good luck!

http://www.seriouseats.com/recipes/2007/10/is_this_the_be...

http://allrecipes.com/Recipes/Meat-and-Poultry/Chicken/Fr...

Soak your chicken over night in water,milk,buttermilk which ever you want.This will remove any of the blood,and some of just the extras. Next day drain off. If you have you used water pat dry. If one of the milks drain,dip in beaten eggs, then dip in mixture of flour,salt,pepper. Fry til you get the color that you want to have for fried chicken. The quarters once cut apart will be an easy cook.
Sounds like a good dinner what time is dinner,will be there.

You have been given great recipes , so they should all turn out well. A couple of tips to keep in mind.

I learned to put the seasoning with the flour into a large ziplock bag. Then you can drop your chicken in the bag and shake it up. This way you do not end up with the flour all over the kitchen.

Use peanut oil or canola oil (my family and I cannot digest canola) these oils can cook at the high heat needed with out burning.