KENTUCKY FRIED CHICKEN
Make and share this Kentucky Fried Chicken recipe from Food.com.
Provided by JANIC412
Categories Whole Chicken
Time 1h10m
Yield 12 pieces
Number Of Ingredients 8
Steps:
- In a small bowl combine the egg and milk.
- In a separate bowl, combine the remaining four dry ingredients.
- Dip each piece of chicken into the milk mixture until fully moistened. Roll the moistened chicken into the flour mixture until completely coated.
- Pour the oil into the pressure fryer and heat over medium heat to about 400.
- In groups of 4 or 5, drop the chicken pieces into the oil and lock the lid into place. When the steam begins shooting through the pressure release, set the timer for 10 minutes.
- After 10 minutes, release the pressure according to manufacturer's instruct ions, and remove the chicken to paper towels or a metal rack to drain.
- Repeat with remaining chicken.
- TIDBIT: If you prefer not to use MSG, you may substitute an additional 1/2 TBS. of salt. Be aware however that using MSG produces the best clone of KFC's fried chicken.
Nutrition Facts : Calories 1237.2, Fat 122.7, SaturatedFat 18.5, Cholesterol 78.7, Sodium 855.2, Carbohydrate 18.1, Fiber 0.7, Sugar 0.1, Protein 18.3
FRIED CHICKEN.....GOOSE CREEK, KENTUCKY SOUTHERN FRIED CHICKEN
This is another one of my Grandmother's recipes from Goose Creek Kentucky, which is where my mother lived until she was 28 then moved to Sandusky, Ohio, my mother is now 84. So, that tells you how old this recipe is! Follow as described and you will not go wrong!
Provided by Timothy H.
Categories Whole Chicken
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- Combine milk and egg and set aside. Combine flour, salt, paprika, pepper, sage and tarragon in a plastic bag. Add a few pieces of chicken to the dry mixture and shake to coat.
- Dip the chicken in the egg and milk mixture. Shake the wet chicken and then coat a second time in the flour mixture. This can be baked in the oven at 375 to 400 for 45 minutes, made on the stove top, or in an electric frying pan on medium high heat.
- Brown chicken on all sides then reduce heat to medium low. Continue cooking until chicken is tender (app. 35 - 45) minutes. Do not cover. Turn chicken several times during cooking and drain on a paper towel when done.
- To deep fry heat three inches of oil to 365 in a deep fryer or deep saucepan and fry the chicken for 15 - 18 minutes. Drain on paper towels. Cooking uncovered reduces the moisture in the pan and keeps the chicken coating crispy. A splatter screen for the top of the pan is helpful in keeping down the mess.
TRADITIONAL SOUTHERN FRIED CHICKEN RECIPE TRIED AND TRUE
Tried and true recipe for classic Southern fried chicken that is pan fried crispy and golden brown.
Provided by Julia Jordan | Julia's Simply Southern
Categories Dinner
Time 50m
Number Of Ingredients 14
Steps:
- Combine the Marinade: In a large mixing bowl, combine two cups of buttermilk with 2 teaspoons of hot sauce; add the chicken pieces and make sure they're all coated well. Cover and refrigerate at least 4 hours to overnight.
- Add peanut oil to a cast iron skillet and heat over medium low.
- Prepare the dry dredge mixture by combining the flour and seasonings together in a large bowl; set aside.
- Prepare the wet dredge mixture by whisking together the egg with a cup of buttermilk in a large bowl; set aside.
- Remove the chicken pieces from the marinade and place on a paper towel lined sheet pan. Use a paper towel to gently dry the chicken pieces slightly.
- Dredge each chicken pieces in the dry dredge mixture, then wet, then dry; shake off excess. Place dredged chicken pieces on a foil lined sheet pan. Repeat until all pieces are done.
- Cooking in batches; begin by adding the chicken legs, thighs and wings to the hot oil making sure not to over crowd the skillet.
- Use tongs to turn every 5 minutes, fry the chicken until crispy and golden brown (12-15 minutes).
- Transfer the cooked chicken pieces to a paper towel lined sheet pan with a cooling rack placed on top to drain excess cooking oil.
- Continue with frying the remaining breast pieces, turning as needed (15-18 minutes) until crispy and golden brown.
- Transfer the breasts to the lined sheet pan when done.
- Serve after chicken has cooled 10 minutes.
Nutrition Facts : Calories 320 calories, Carbohydrate 35 grams carbohydrates, Cholesterol 96 milligrams cholesterol, Fat 14 grams fat, Fiber 1 grams fiber, Protein 124 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 311 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3.5 grams unsaturated fat
DOOKY CHASE'S SOUTHERN FRIED CHICKEN
Dooky Chase is a New Orleans restaurant considered by many to have the best southern fried chicken in America. This recipe is from the Dooky Chase cookbook written by Leah Chase. Her tips are to use "Pet" brand evaporated milk, After dipping the chicken in the egg and dusting it in flour, let the chicken sit for about 10 minutes before putting it in the oil to fry. ·
Provided by Kana K.
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
- In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
- Heat oil to 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.
Nutrition Facts : Calories 2971.5, Fat 274.7, SaturatedFat 45.2, Cholesterol 357.3, Sodium 2054.3, Carbohydrate 52.8, Fiber 2.4, Sugar 0.3, Protein 75.3
CRISPY SOUTHERN FRIED CHICKEN
This recipe was passed on to me from a county club I used to work at as a teenager. The breading is thin and crispy, not the thick flour kind. Its so easy and its a delicious meal for the family. The perfect comfort food!
Provided by Mebriella
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 780.9, Fat 38.1, SaturatedFat 11, Cholesterol 309.6, Sodium 797.5, Carbohydrate 54.2, Fiber 1.4, Sugar 0.2, Protein 50.4
GOOD OLE' DOWN HOME IN GEORGIA SOUTHERN FRIED CHICKEN
Make and share this Good Ole' Down Home in Georgia Southern Fried Chicken recipe from Food.com.
Provided by 2Bleu
Categories Whole Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight).
- Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F.
- Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.).
- Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven.
- Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes.
- Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F.
- Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.
Nutrition Facts :
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