Can someone teach me to fry a chicken? Please?

[redhen]

Quote:
I think it may still work...just double dip in egg and flour to make a coating on the outside of it..

 

[chicks4kids]

For larger amounts of fried chicken set your oven at 200 and put a cooling rack inside a cookie sheet and set your "done" fried chicken on this rack in the oven while you fry the rest of your bird....it will stay hot and "crisp". . . even if it takes you 2 hours to cook the rest of your bird, what is in the oven will be crisp.

 

[chickabator]

this is how i fry mine and everyone loves it.
1/2 cup milk 3 eggs beaten together
self rising flour
salt
white pepper
paprika
accent seasoning
and cyanne pepper
dip chicken peices in milk and egg dredge in flour and spices dip back in milk and egg then back in flour

the way I have found to do my greese I cook it in put on med heat and let heat until you sprinkle a little bit of the flour mixture in the pan and it fries away instantly if it does put chicken in and then turn heat down just a little bit.
fry for about 10-12 min on each side

it is wonderful chicken

 

[greathorse]

that buttermilk think sure doesn't hurt anything that is for sure. I love to cook and it is not my specialty either. I know the secret is in knowing how hot to have your oil/fat/shortening/lard/grease. Too hot ya burn it to cool ya soak it Just right just right.

some cover it I know not sure if that is a consensus or not

 

[debilorrah]

I solved all my problems. I bought a deep fryer.

 

[big momma]

the last time i fried chicken tenders i mixed quacker instant uncooked oatmeal in my flour it was wonderful and crunchy

 

[tropicalchicken]

I always use skinless chicken, but add a bit (1/4 cup) of cornmeal and/or bread crumbs to the flour, salt, garlic, powder, poultry seasoning, parika. Does help make it crispy.

 

[Elite Silkies]

I only fry chicken legs, but heres how I do it.

Use a non-stick pan. Fill the pan up enough to cover about half to a little over half of the chicken. Do not completely cover chicken in grease. Soak your chicken in water for about an hour.

Get a trash bag and fill with flour. I use seasoning salt and garlic salt. I soak the chicken in the bag for about 30 minutes. Your going to have to keep mixing the chicken around so that all of it gets coated.

Get your oil hot, so that it sizzles when you put the chicken in the pan. Do not turn until the crust is cooked. Then turn and do not turn again until the crust is cooked on the other side. Basically searing both sides of the chicken. Then after you do that, you can turn frequently so that they do not burn.

I do not like a cast iron skillet for frying chicken.

My chicken is still crispy the next day even after setting in the ice box all night. My husband's co-workers always want me to fry chicken so he can take it to work.

Hope this helps.

 

[Burbs]

I like this recipe. Frying in lard really makes a difference. The crust is really thin and the salt brings out the flavor of the chicken. Simple but good.

http://www.saveur.com/article/Recipes/Hollyhock-Hills-Fried-Chicken