Fried Chicken - How Do You Make Yours?

I only have a few things that I make well and fried chicken isnt one of them. We have an excellent local chain called golden pride, and they have the best chicken...its crispy on the outside, juicy on the inside and just good. Now I really want some fried chicken!!!

I don't have a suggestion. But thank you for posting! There are some great ideas on here and I am going to try most of them :)

Season everything (flour and bread crumbs and eggs, too), double dip. Flour, egg, flour egg, or flour egg breadcrumb, repeat.

Use a cast iron skillet, not a deep fry, gotta turn it halfway

If using breadcrumbs, use Panko instead of regular

Use peanut oil

At any rate, none of these things will help since EVERYONE'S MOTHER MAKES THE BEST FRIED CHICKEN, so there's no hope for us!

:)

I don't attempt it...we go to KFC! =)

Why is it always your posts that make me hungry?!!

I cook a lot, and I have never made fried chicken. I know it wouldn't be as good as my Grandmother's so I don't even bother. I am interested to see the responses. YUM!

I tend to fry mine. :p

Seriously to get it extra crispy you have to double coat it. Like dip, dredge, dip again and dredge again. Another trick is frying in a pressure cooker. :)

Janie I dip in different things and use different coatings. Usually milk with egg for a flour coating. So you dip in the milk/egg then dredge in the flour/seasonings, then repeat. The milk gets kind of messy but it is worth it.

I have found too high a heat burns the outside before the inside is cooked. That is why I use a pressure cooker, cooks the inside quicker while still using high temps.

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I make japanese fried chicken: Katsu.

Slice into thin strips. Pound in time to music until very, very thin (because they double in thickness as you cook them). Dip in tempura batter. Dredge in panko. Deep fry in electric wok out on patio (I absolutely refuse to deep fry in my house).

So not traditional fried chicken. I DO, however, make wicked deep fried turkey.

I don't know the last time I ate fried chicken, but I would be sure that the way I did it, was to go thru the drive-thru at KFC or Church's Chicken. :)

I soak mine in buttermilk with few dashes of hot sauce for a couple hours. I always double dip and dredge and I also add some dry ranch dressing mix to the flour. I will have to try the pressure cooker!

Jo W, do you mean that you dip into a deep fryer, or do you dip into something else like batter (I'm always asking you questions nowadays!). I simply roll mine in seasoned flour and then fry in about half an inch of oil.

Thanks Jo. BTW, I've been engaging my abs whenever I walk anywhere. Lol.

i'm scared to even try, scared i will start a fire or something. i think i need an electric skillet to cook it, my mom always used an electric skillet. i dont even know how long to cook it, i need help!!! lol

I haven't made real deep fried chicken...ever. My mom made it my whole childhood. I hate to fry food! It is such a headache and a mess to clean up. I make chicken scallopine instead. Very crunchy and flavorful! I will either cut my chicken breasts into cutlets or pound them out really thin. Then I will dredge them in flour, dip in eggwash made from 1 scrambled egg and a splash of water, then dredge in home made bread crumbs. I let them sit for about 5 minutes so that the breadcrumbs have a chance to adhere. I use enough olive oil to coat a heavy skillet heated to medium heat. Then I cook them until golden brown on both sides, usually about 5-7 minutes per side. I make my bread crumbs from stale bread. I put the slices in a hot oven until it is dried and golden brown. Crush them up and add garlic powder, onion powder, dried rosemary, salt, pepper, and dried parsley. Served with mashed red potatoes or cheesy grits and a green salad. YUM!

I use my deep fryer, or pan fry mine. I season my flour with salt, pepper, and italian seasoning and a little garlic salt. If I use garlic salt, I don't use regular salt. I dip mine in the egg wash, then dredge it in the seasoned flour, and either put them in my deep fryer, or I pan fry on medium heat, turning them every few minutes. When I can poke the chicken with a tooth pick and the juices run clear, then I know they're done. If the juices are red/pink, I know I need to cook for a bit longer until the juice runs clear. My son is a huge chicken lover. LOL
Someone mentioned buttermilk...I heard that is a great way to do this also. :-D Haven't tried that yet.

I soak it in buttermilk and hot sauce for 24 hours. Then I dredge it in a flour, baking soda, spice mix. Let it sit for a couple of minutes, then dredge it again. Fry it in oil that's around 325 till it's a golden brown.

Here's the secret: Take it out of the oil (it's not cooked through yet) and put it on a rack over a cookie sheet and stick it in a hot oven. It comes out crispy and delicious every time!

We love love love this recipe and method for friend chicken!

It never tastes as good as mom's - but particularly becuase you're the one standing over the hot stove and then having to clean it all up afterwards. I can't tell you when the last time was that I fried chicken. I figure my time to cook and clean up is worth something so if the family really wants fried chicken we buy it.

Garlic Chicken Fried Chicken (Like chicken fried steak)
2 tablespoons garlic granules, or to taste
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed (I like extra virgin olive oil or peanut oil)

Directions
1. In a shallow dish, mix together the garlic powder, pepper, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
2. Heat the oil in an electric skillet set to 350 degrees F. Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
3. Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.

SPICY FRIED CHICKEN
1 cup buttermilk
1/4 cup hot pepper sauce
4 boneless, skinless chicken breast halves
1 cup dry bread crumbs
1/2 cup all-purpose flour
2 teaspoons onion powder
1 teaspoon cornstarch
1 teaspoon white sugar
1 tablespoon garlic granules
1 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon cayenne pepper or to taste
2 tablespoons extra virgin olive oil

Directions
1. In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C).
3. In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic granules, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture.
4. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned.
5. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.

Good luck to you and yours

As a typical northerner--I buy mine! LOL

I bake mine in the oven to save me from the oil mess. I don't soak mine either. I just thaw out, rinse, and dredge through flour seasoned with some pepper and all season salt, dredge through milk and then flour again. Place in a shallow pan, place pats of butter on top and bake at 400 degrees for 15-20 mins. I serve with some mashed potatoes/cream gravy and peas and carrots, yeast rolls. Yum. It's not moms but I thought I'd pass it on :)
C.