Better Than Grannys Maple Fried Chicken Recipes

Steps:

• Make the brine by combining all of the ingredients, and mixing well. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours.
• Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying.
• Heat the oil to about 300°F in a black frying pan, and place the chicken in being careful not to splash the oil.
• Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored.
• Take them out with tongs letting them drain back into the pan prior to placing on paper towels.
• To make a crispier chicken, change the way you flour the pieces. Get 3 bowls going. One with the seasoned flour, the next with beaten egg and milk, and the third with seasoned flour. Dredge the chicken in the seasoned flour, then the egg mixture, then the seasoned flour again.
• Serve while hot.

Steps:

• 1. Make the brine by combining the first 5 ingredients. Place the chicken in a plastic bag, add the marinade, and place in the refrigerator for about 8 hours, but at least 2 hours. 2. Mix the flour and seasonings together in a large flat pan like a jelly roll pan (I use a half chafer pan 'cause of the high sides. Take the chicken out of the bag with tongs, lay in the flour mixture then turn over. Take 3 legs and 3 thighs out to coat with this flour mixture. Rub the flour into the chicken with your hands, don't shake off the excess and place in a pan to get ready for frying. 3. Heat the oil to about 300 degrees in a black frying pan, and place the chicken in being careful not to splash the oil. 4. Leave the chicken alone for 10 - 12 minutes. When you start to see some blood being forced out of the chicken (this means that the chicken is cooking), carefully turn them over. Leave another 10 - 12 minutes. The second side should be well colored. 5. Take them out with tongs letting them drain back into the pan prior to placing on paper towels. Note: I use my own brand of blackening seasoning, "Butt Kickin' Blacken" www.capnrons.com, you could easily use your own favorite. However, since most of the "store bought" varieties include a lot of salt, I would eliminate the salt from the following recipe.

Steps:

• In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
• In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
• Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
• Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

Steps:

• Wash chicken.
• My Granny always cuts the breast halves in half.
• Salt all chicken pieces good on both sides.
• Let sit for 20 minutes on paper towels.
• Put oil in frying pan and heat to medium high.
• Shake chicken in flour.
• Carefully add chicken pieces skin side down first and brown on each side.
• Turn burner down on medium.
• Cook until done. (cooking time varies on different pieces.).
• Drain on paper towels.