Colonial Fried Chicken Recipe Recipe For Chicken

FRIED CHICKEN

Steps:

• Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
• Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
• Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
• Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
• Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.

KENTUCKY FRIED CHICKEN (COPYCAT)

Steps:

• Preheat oven to 350 degrees.
• Combine pancake mix with one package of dressing mix in a large bowl.
• Combine remaining package dressing mix with eggs and club soda or beer.
• Dip each piece of chicken in egg and soda mixture, then in pancake mixture.
• Let dry on rack or paper towelling (pieces should not touch) about 5 minutes.
• Heat oil in deep fryer to 425 degrees.
• Fry coated chicken pieces in hot oil for 6 minutes.
• Remove and place on baking sheet (not touching).
• Bake in oven for 30 minutes or until done.

COLONEL SANDER'S KENTUCKY FRIED CHICKEN

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.

COLONIAL CHICKEN

Steps:

• Wipe chicken with clean damp cloth.
• Combine the 1/4 cup flour, 1 teaspoon salt and pepper.
• Roll chicken in mixture.
• In large skillet brown chicken in oil on all sides.
• Remove chicken from the pan and drain on paper towels.
• Heat oven to 350.
• In a bowl mix together remaining flour, baking powder and salt.
• Beat together eggs, milk and melted butter.
• Beat until light.
• Slowly add to flour mixture.
• Beat until batter is smooth.
• Pour batter into greased 12x7-inch baking dish.
• Arrange chicken pieces on top.
• Sprinkle with pepper if desired.
• Bake for 1 hour or until batter puffs and is golden brown.
• Serve at once.