Best Ever Fried Chicken Recipes

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CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

BEST-EVER FRIED CHICKEN



Best-Ever Fried Chicken image

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

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.

Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.

FRIED CHICKEN



Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 16 pieces

Number Of Ingredients 9

2 whole free-range, organic chickens
Vegetable oil of choice, for frying the chicken
6 cups all-purpose flour
5 tablespoons salt
4 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 cups buttermilk

Steps:

  • Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
  • Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
  • In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
  • Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
  • Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
  • Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
  • Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
  • Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
  • When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
  • After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
  • Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

THE BEST FRIED CHICKEN



The Best Fried Chicken image

To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

One 3 1/2- to 4-pound whole chicken (or 3 1/2 to 4 pounds assorted chicken pieces)
Kosher salt
4 teaspoons light brown sugar
1 teaspoon baking powder
3 cups all-purpose flour
2/3 cup cornstarch
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne pepper
2 cups buttermilk
1/2 cup hot sauce, such as Frank's
2 large eggs, beaten
Vegetable oil, for frying (about 8 cups)

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.

SOUTHERN LIVING'S BEST FRIED CHICKEN



Southern Living's Best Fried Chicken image

Many modern cooks have never learned to fry. We are convinced that fried food is unhealthy, unpopular and messy. But Norman King, a lifelong Southerner, a registered dietitian and a food editor at Southern Living magazine set out to change that. In "The Way to Fry," he offers both a guide to proper deep-frying technique, and a terrific recipe for crunchy, juicy fried chicken. While at first glance the recipe may resemble every other fried chicken you've ever seen, the differences lie in the precise instructions, ensuring chicken that's cooked through, golden and crisp. A little bacon fat is an option for flavor.

Provided by Julia Moskin

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 tablespoon plus 1 teaspoon salt
1 chicken with skin, about 2 1/2 pounds, cut up into 8 pieces (see note)
1 teaspoon black pepper
1 cup all-purpose flour
2 cups vegetable oil, like grapeseed, peanut or canola (do not use olive oil)
1/4 cup bacon drippings (or use more oil)

Steps:

  • Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
  • Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
  • In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
  • Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
  • Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
  • Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.

Nutrition Facts : @context http, Calories 1151, UnsaturatedFat 58 grams, Carbohydrate 36 grams, Fat 85 grams, Fiber 7 grams, Protein 65 grams, SaturatedFat 19 grams, Sodium 812 milligrams, Sugar 4 grams, TransFat 0 grams

BETTER THAN BEST FRIED CHICKEN



Better Than Best Fried Chicken image

Simply delicious fried chicken using, of all things, cream of chicken soup! The other key ingredient is cornstarch. The end result will surprise you. It will be perfect--crispy on the outside, juicy on the inside, and loaded with mouthwatering flavor. This chicken will definitely be requested on a regular basis by family and friends!

Provided by CANDY WOO LI

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 1h

Yield 4

Number Of Ingredients 10

4 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 egg
seasoning salt to taste
½ cup all-purpose flour
½ cup cornstarch
½ teaspoon garlic powder
½ teaspoon paprika
salt and pepper to taste
oil for frying

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.

Nutrition Facts : Calories 530.6 calories, Carbohydrate 32.5 g, Cholesterol 121 mg, Fat 29.3 g, Fiber 0.7 g, Protein 32.4 g, SaturatedFat 4.8 g, Sodium 595.6 mg, Sugar 0.7 g

BEST SOUTHERN FRIED CHICKEN



Best Southern Fried Chicken image

Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

2 eggs
2 tablespoons milk
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 cup canola oil
MILK GRAVY:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
Fresh oregano, optional

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.

Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

BEST-EVER FRIED CHICKEN SANDWICHES



Best-Ever Fried Chicken Sandwiches image

These chicken sandwiches are inspired by Federal Donuts' sandwich, with a sriracha-mayo sauce and twice-fried chicken.

Provided by Olivia D'Angelo

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 9

1 ½ cups all-purpose flour, divided
1 egg
¼ cup ranch dressing mix (such as Hidden Valley®)
2 chicken breasts
1 cup vegetable oil
½ cup mayonnaise
¼ cup sriracha sauce
4 potato rolls
16 dill pickle chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 cup flour in a small bowl.
  • Beat egg in a shallow bowl with a fork.
  • Place 1 cup flour in a bowl; mix in ranch dressing.
  • Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
  • Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
  • Bake chicken in the preheated oven until juices run clear, about 10 minutes.
  • Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Nutrition Facts : Calories 654.9 calories, Carbohydrate 63.7 g, Cholesterol 91.5 mg, Fat 34.1 g, Fiber 2.5 g, Protein 22.7 g, SaturatedFat 5.3 g, Sodium 1651.6 mg, Sugar 1.3 g

FAMOUS FRIED CHICKEN



Famous Fried Chicken image

This fried chicken tastes even better cold the next day. But with such a flavor, there are never any leftovers...no matter how much I make!

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 10

3/4 cup all-purpose flour
3/4 cup buttermilk baking mix
3-1/2 teaspoons seasoned salt
1-1/2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 egg
1/2 cup milk
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
Oil for deep-fat frying

Steps:

  • In a shallow bowl or large resealable plastic bag, combine dry ingredients. In a shallow bow, beat egg and milk. Dip chicken pieces in egg mixture, then dredge or shake in flour mixture. , In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, until browned on all sides, about 4 minutes. , Place in an ungreased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 40 minutes or until juices run clear.

Nutrition Facts :

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BEST-EVER CRISPY FRIED CHICKEN RECIPE
Pour the mixture into a large plastic container or non-reactive stockpot. Add 6½ cups buttermilk and stir until the salt is dissolved. Immerse the chicken and refrigerate until fully seasoned, 2 to 6½ hours. Remove the chicken from the buttermilk solution and shake off the excess liquid. Place in a single layer on a large wire rack set over a ...
From recipeland.com


BEST-EVER FRIED CHICKEN | RECIPE IN 2022 | FRIED CHICKEN, RECIPES ...
Chicken Recipes. Stuffed At the Gill's: Crunchy "Chicken" & Rice Casserole is a creamy, cheesy rice and vegetarian "chicken" casserole baked with a crunchy crumb topping. Makes a great dinner or supper dish. Serve it with a salad for a full meal or as a side-dish with beans and vegetables. #casserole #rice #cheese #vegetarian #veganoption # ...
From pinterest.com


BEST-EVER OVEN-FRIED CHICKEN RECIPE - DELISHABLY
Place coated pieces on a rack on top of a baking sheet. Bake in preheated oven for twenty minutes for tenders, 30 minutes for larger boneless cuts, and about 45 minutes for bone in pieces. Remove from oven, and allow it to rest for at least five minutes, and preferably 10 minutes. Serve and enjoy!
From delishably.com


BEST EVER FRIED CHICKEN RECIPES : OPTIMAL RESOLUTION LIST
Best Bean Recipes Vegetarian ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday Drink Recipes Holiday Championship Bake Off …
From recipeschoice.com


BEST EVER FRIED CHICKEN RECIPE - HOW TO MAKE BEST EVER FRIED …
2019-09-27 In a large bowl, whisk together sugar, garlic, 4 cups buttermilk, 2 Tbsp celery seeds, and 1/2 cup salt. Add chicken and toss to coat. Cover and refrigerate 1 hour.
From womansday.com


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