Fried Chickengoose Creek Kentucky Southern Fried Chicken Recipes

Steps:

• Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
• For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
• Add hot sauce and whisk together well.
• Pour this mixture into a large plastic zip-top bag.
• For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
• For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Sprinkle chicken generously on both sides with seasoning blend.
• Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
• One piece at a time, roll chicken in flour mixture and drop into hot oil.
• Don't crowd chicken pieces--I cook about half the chicken at a time.
• Fry chicken until brown and crisp.
• Drain on paper toweling.
• Dark meat will take about 14 minutes, white meat about 10 minutes.
• Remember smaller pieces cook faster than the larger ones.
• You can check for doneness by piercing to the bone in the thickest part with a fork.
• If the juices run clear, it is done.

Steps:

• Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
• Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
• Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
• Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

Steps:

• In a large bowl, blend the eggs, buttermilk and Cajun spice. Mix well, and then pour over the chicken pieces, mixing and coating well. After coating the chicken, cover and refrigerate overnight, or for a minimum of 4 hours.
• Preheat the oil to 300 degrees F in a deep-fryer. Remove the chicken from the marinade and allow to sit on a baking screen for 5 minutes. This will allow any excess marinade to drip off.
• Next, in a large bowl, blend the flour, salt and pepper, mixing well. Dredge the marinated chicken in the flour. Coat the chicken well with flour, and then tap off any excess. Add to the heated oil. Fry the chicken in batches until it reaches 165 degrees F on an instant-read thermometer, 13 to 15 minutes. Then remove from the oil and allow any excess to drip off before serving. This will allow the meat to rest before serving. Repeat the cooking process with the remaining chicken. (Hold the cooked chicken in the oven on low temperature if doing in batches.)

Steps:

• In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
• In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
• Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
• In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
• In a medium bowl, beat 1 egg.
• Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
• Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Steps:

• In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

Steps:

• Season chicken well with salt and pepper. Set aside. Mix eggs, milk, and water. Pour mixture over chicken. Let sit for 5 minutes.
• In a heavy paper bag, mix flour, paprika, ground thyme, and granulated garlic. Place chicken in bag with flour mixture. Shake until chicken is well coated.
• Heat oil to 350°F. Place chicken in hot oil. Fry, turning as chicken browns. Heavy parts such as breast, thighs, and legs will take 15 to 20 minutes, wings about 10 to 15 minutes. Drain chicken on paper towels.

Steps:

• In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Steps:

• Pre heat oil in deep fryer to 350°F.
• Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
• Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
• Roll them in the spicy flour mixture.
• Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
• Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
• Drain on racks for 5 minutes.

Steps:

• Season chicken pieces with salt, pepper, paprika, and cayenne. Roll in flour. Deep fry in large skillet until juices run clear and crust is golden brown. Drain on paper towels.

Steps:

• Combine milk and egg and set aside. Combine flour, salt, paprika, pepper, sage and tarragon in a plastic bag. Add a few pieces of chicken to the dry mixture and shake to coat.
• Dip the chicken in the egg and milk mixture. Shake the wet chicken and then coat a second time in the flour mixture. This can be baked in the oven at 375 to 400 for 45 minutes, made on the stove top, or in an electric frying pan on medium high heat.
• Brown chicken on all sides then reduce heat to medium low. Continue cooking until chicken is tender (app. 35 - 45) minutes. Do not cover. Turn chicken several times during cooking and drain on a paper towel when done.
• To deep fry heat three inches of oil to 365 in a deep fryer or deep saucepan and fry the chicken for 15 - 18 minutes. Drain on paper towels. Cooking uncovered reduces the moisture in the pan and keeps the chicken coating crispy. A splatter screen for the top of the pan is helpful in keeping down the mess.

Steps:

• Fill large skillet almost half full with oil.
• Heat to 350°F.
• Season chicken with salt and pepper.
• Mix milk, eggs, and chili sauce together in a shallow bowl.
• In a separate bowl place flour.
• Dip chicken in milk mixture coating all of the chicken.
• Let excess mixture drip off chicken.
• Dredge chicken in flour coating the whole piece.
• Place chicken in heated oil dark meat first.
• Turn chicken over to ensure even cooking.
• Cook until golden brown and juices run clear.
• Serve with my roasted garlic mashed potatoes.
• Tips- Don't let chicken sit after coating it with flour because the coating will turn out soggy. Make sure you turn the chicken often to avoid burning. Your dark meat will take longer to cook than your white meat. When buying the chili sauce, look in the international foods isle. The chili sauce I prefer is on the Japanese shelf. Careful, that stuff is HOT.

Steps:

• Clean chicken pieces being sure to remove any extra fat and skin.
• Combine marinade ingredients in large bowl.
• Place chicken pieces in bowl, cover with plastic wrap and let stand for a minimum of 1 hour.
• Heat deep fryer to 350 degrees F.
• Combine milk with beaten egg in med.
• bowl.
• Combine remaining dry ingredients in another bowl and mix well.
• Dry marinated chicken on paper towel.
• Take pieces one at a time and coat with flour mixture, milk mixture and flour mixture again.
• Place coated chicken pieces on a plate and let stand for 10 minutes.
• Fry pieces in deep fryer and cook until golden brown (approx. 15 min.) be sure to turn chicken in order to cook evenly on all sides.
• Remove from deep fryer and allow to drain for several minutes prior to serving.

Steps:

• Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
• Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
• Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
• Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
• Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
• Serve immediately.

Steps:

• In small bowl, combine first 6 ingredients and stir until smooth, thick paste is formed.
• Spread evenly over chicken.
• Place coated chicken in large bowl, cover tightly, and refrigerate for at least 2 hours.
• Pour oil in large, heavy skillet or deep fryer to at least a 3-inch depth, and heat to 425 degrees.
• Meanwhile, place soda water in bowl, and dry pancake mix in a seperate bowl.
• Place chicken in soda, then dredge with pancake mix.
• Set aside to dry a few min.
• Fry a few pieces at a time uintil browned (about 5 minutes), and place on large baking sheet.
• Bake, uncovered, for 30 minutes at 350 degrees.

Steps:

• Mix half of dry( excluding flour) ingreidents with butter milk.
• Stir butter milk mixture well.
• Place chicken parts in butter milk ( zip-lock bags work well) in refrigerator for one week.
• Mix other half of dry ingrdients with flour.
• Drain chicken in a large colander or strainer until the butter milk mixture is only dripping down at a drip drop pace, about 20 minutes.
• Heat oil to 390 degrees in a large pan, deep fryer, or dutch oven. use a candy thermometer to maintain temperature( they cost about $6.00).
• Toss chicken in flour like you would shake and bake stuff.
• Shake off excess flour.
• Deep fry chicken in hot peanut oil until a deep golden brown and cooked through.