Super Crisp Country Fried Chicken Recipes

MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE

Steps:

• In a large bowl, combine all the brine ingredients.
• If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
• Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
• In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
• (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
• Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
• When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
• One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
• Use a fork to re-mix the wet batter (it may have settled and separated)
• Dunk one piece of chicken quickly into the wet batter
• Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
• Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
• Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
• Remove the chicken from the dry mix and set it in a single layer on a plate.
• Do this for every piece of chicken.
• Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
• Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
• Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
• Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
• Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!

CRISCO'S SUPER CRISP COUNTRY FRIED CHICKEN

Steps:

• Combine milk and egg in medium bowl; set aside.
• Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
• Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).
• To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.
• To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels.
• For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.

CRISPY COUNTRY FRIED CHICKEN

Steps:

• In a bowl mix 2 tsps salt with the 2 cups water.
• Place the chicken parts inside and let soak for 15 minutes in the refrigerator.
• Drain.
• Mix together the flour, salt, pepper and paprika in a shallow dish.
• Set aside.
• In another shallow dish mix eggs and milk together.
• Dredge chicken parts in flour mixture then in egg mixture and then flour mixture again.
• Do this for all the chicken parts.
• Place all chicken pieces onto a baking sheet and place in the fridge for 1-2 hours.
• Pour oil into an electric skillet to a depth of 1/2 inch and heat to 375 degrees.
• Fry chicken in batches, 10 minutes per side or until golden.
• Reduce heat to 250 degrees, cover and cook for 25 minutes or until done.
• Drain chicken on paper towels and keep warm in an oven while you finish the remaining chicken.

SUPER CRISP COUNTRY FRIED CHICKEN

Steps:

• Combine milk and egg in medium bowl.Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.Dip chicken in milk-egg mixture. Shake second time in flour mixture.Deep fry in Shortening