Recipes

[Luvsmyfam]

For some reason,I have a heck of a time getting my chicken crispy when I fry it.p.us the skin always comes off.any suggestions?fried chicken,mashed potatoes and corn casserolee.cant get much more comfort than this

[GizmosMom]

 I fry the chicken for a few minutes on each then put a lid on it and turn the heat down to let it almost finish with steam. Then I take the lid off and turn the heat up a bit and let it get more brown again.  All finished and so tasty. Yes, I am from the south.

[Dusty1]

The best fried chicken I made was a Korean fried chicken recipe that I can't find now!

It had cornstarch & self rising flour in the breading. You fried the chicken, laid it on wired racks, got the oil a bit hotter & then put the chicken in for a 2nd frying. It was amazing.

I will look for it some more.

Meanwhile, I dip the chicken pieces in milk with some salt & pepper in the milk, then dredge them in flour with some season salt & pepper.

You get the oil good & hot, but not smoking hot.

Don't crowd the chicken. It has to have room to cook, so don't put in that one more piece that you want to crowd in the pan.

Do 2 skillets if you need to, but don't crowd the chicken.

Cook 4-5 minutes, turn & finish cooking.

[Luvsmyfam]

Thanks for info.yes,I do soak chicken overnight in milk,or heavy cream.and I have used baking powder along with flour to dredge.just can't get it right.it sure does make a good gravy tho

[Nonametoday]

I think my momma made the best fried chicken I ever ate and many of her customers did too.  It was, however, my grandmother's recipe but my mother prepared it in the restaurant according to Granny's directions.  Soak overnight in beer.  Drain.  Dip in self-rising flour.  Dip into butter milk.  Salt & pepper.  Dip in flour again.  Salt & pepper once more.  Immediately place into very hot deep fat.

[Nightowlz]

I always make oven fried chicken with some butter.

When I fried in oil I used peanut oil in a cast iron skillet.

The oil needs to be hot enough. I can tell by how it's cooking if it's too hot or cold.

Doing it like @GizmosMom will work. That's pretty much how my old Betty Crocker Cookbook says to fry it.

If I soaked it in buttermilk I take out of buttermilk blot off so it's not so wet & dip in seasoned flour or panko. If I did not use buttermilk I dip in flour, egg & panko. I only turn it once. Don't put on plate with paper towel on it when done.

It's always crispy. DH likes it better soaked in buttermilk.

[DiAnne]

My grandmother used to make great fried chicken and the platter put on the table looked like a picture from a magazine.  She used a deep fryer and think that was the secret.  

[Nightowlz]

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@Luvsmyfam wrote:
Thanks for info.yes,I do soak chicken overnight in milk,or heavy cream.and I have used baking powder along with flour to dredge.just can't get it right.it sure does make a good gravy tho

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@Luvsmyfam 

Dip in flour first the egg sticks to the flour. Dip in flour again. I find this helps the coating stick.

[Eileen in Virginia]

Once Popeye's came to town, I gave up any pretense of trying to fry chicken. Delish!

[Nightowlz]

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@Dusty1 wrote:

The best fried chicken I made was a Korean fried chicken recipe that I can't find now!

It had cornstarch & self rising flour in the breading. You fried the chicken, laid it on wired racks, got the oil a bit hotter & then put the chicken in for a 2nd frying. It was amazing.

I will look for it some more.

Meanwhile, I dip the chicken pieces in milk with some salt & pepper in the milk, then dredge them in flour with some season salt & pepper.

You get the oil good & hot, but not smoking hot.

Don't crowd the chicken. It has to have room to cook, so don't put in that one more piece that you want to crowd in the pan.

Do 2 skillets if you need to, but don't crowd the chicken.

Cook 4-5 minutes, turn & finish cooking.

---

@Dusty1 

Just searched Korean fried chicken. Saw a recipe that looks really yummy.