Best Fried Chicken Recipes

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

Steps:

• Combine soup, egg and seasoning salt in shallow bowl and mix well.
• Combine flour, cornstarch, garlick powder, paprika, and salt and pepper in resealable bag.
• First, dip chicken in soup mixture to coat completely.
• Then place chicken, one at at time in flour mixture bage and shake to coat.
• Place coated chicken on platter about 1/2 hour for coating to become doughy (will ensure crispness).
• Heat skillet with enough oil to cover chicken pieces.
• don't overcrowd.
• Fry in oil for about 7-10 minutes till cooked through.
• Drain on paper towels and serve.

Steps:

• Put chicken pieces in shallow bowl; cover with buttermilk.
• Chill for 1-2 hours.
• Mix dry ingredients.
• Drain chicken; toss with dry mixture.
• Place on wax paper for 20 minutes.
• Heat 1/4 inch oil in large skillet.
• Fry chicken until browned on all sides.
• Cover and simmer, turning occasionally, for 40 minutes.
• Uncover and cook 5 more minutes.