I need some great recipes for fried chicken?

KFC Original Fried Chicken





Ingredients:


1 frying chicken, cut into frying pieces


1 1/2 cups flour


1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)


1 Envelope Lipton (or other brand) Tomato Cup of Soup


2 eggs, well beaten


2/3 cup milk


Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.





Preparation:


1. Combine eggs and milk. Set aside.


2. Combine flour with the Italian dressing and soup mix.


3. Dip chicken pieces in milk-egg mixture and roll them in the


flour-seasoning mixture. Repeat procedure.


4. Fry pieces over medium heat for 25 to 30 minutes, turning often.


5. Remove from fire. Drain and serve.I need some great recipes for fried chicken?
Tom's Fried Chicken





Ingredients


3 1/2 pound frying chicken, cut into 8 serving pieces


2 cups buttermilk


1/4 cup water


2 teaspoons red pepper sauce [more to taste]


3 cups flour


1 tablespoon coarse salt


freshly ground black pepper, to taste


1 tablespoon dried oregano


1 tablespoon granulated garlic


1 teaspoon paprika


1 teaspoon cayenne


4 cups peanut oil, for frying





Method


Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.





*Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off.





Serve immediately or cool to room temperature.I need some great recipes for fried chicken?
There are a lot of really great fried chicken recipes out there. If you never fried chicken, be prepared, its messy and takes longer than you may think. Also, chicken should not be the first food you ever fry. Just a warning :)





Making fried chicken isn't hard and you can add basically anything to your flour to help season it. There are many debates on whether or not to soak the chicken and if so, what to soak it in. I have an aunt who soaks her chicken in buttermilk and a close family friend who soaks hers in seltzer. My mother doesn't soak hers at all. All are equally good, but with different flavors. That said, here are some basic recipes to get you started courtesy of the southern cooking queen, Paula Deen.





http://www.foodnetwork.com/recipes/paula鈥?/a>





http://www.foodnetwork.com/recipes/paula鈥?/a>





http://recipes.pauladeen.com/index.php/r鈥?/a>
spicy oven 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 teaspoon garlic salt


1 teaspoon salt


1 teaspoon pepper


1 teaspoon paprika


1/2 teaspoon cayenne pepper


2 tablespoons olive oil











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 salt, salt, 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.
This comes from an old cook from my town. He is well known thru out the county for his fried chicken. My mother in -law used to make his recipe at her resturant and he told me that I did it just right.





8 cups flour


2 tbsp onion powder


2 tbsp celery salt


2 tbsp poultry seasoning


2 tbsp white pepper


2 tbsp salt





Mix everything well and put in a reealable container. You will obviously not need the whole recipe, and it is great for chicken fried steaks, chicken nuggets, or anything that calls for seasoned flour.





Set up 2 bowls.One with ice water and one with the flour. Get a large sifter handy.





Dip chicken in the water then flour, then water and flour again. Drop in 350 degree oil. If ou have enough oil to submerge the chicken then your set a timer for 15 min exactly. If you only have enough oil to cover it say half way then probably around 5-7 minutes per side.





SIft the flour after every 4-6 pieces of chicken. The removes and clumps in the flour. If left in the main bowl these will stick to pieces and end up becoming hard rocks on your chicken-NO GOOD.





Even as the water becomes thicker with all the left behind flour keep it unless it gets real thick and goopy-ish. Ot add to the crust of the chicken.
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