Crispy Country Fried Chicken Recipes

CRISPY FRIED CHICKEN

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.

CRISCO'S SUPER CRISP COUNTRY FRIED CHICKEN

Steps:

• Combine milk and egg in medium bowl; set aside.
• Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
• Dip chicken in milk-egg mixture. Shake second time in flour mixture. Skillet or deep fry in Crisco (see below).
• To skillet fry, heat 1/2 to 1-inch Crisco to 365° in electric or in large heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to 275° or medium-low heat. Continue cooking until chicken is tender about 30-40 minutes. Do not cover. Turn chicken several times during cooking. Drain on paper towels.
• To deep fry, heat 2 or 3-inches Crisco to 365° in deep fryer or deep saucepan. Fry chicken for 15-18 minutes. Drain on paper towels.
• For extra spicy chicken, increase black pepper to 2 teaspoons and poultry seasoning to 1/2 teaspoon.

CRISPY FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

THE BEST CHICKEN FRIED STEAK RECIPE (COUNTRY FRIED STEAK) EVER!

Steps:

• To a large bowl, whisk together buttermilk, eggs, hot sauce and Worcestershire sauce.
• To another bowl, whisk together flour, cornstarch, salt, garlic powder, pepper, and cayenne.
• Submerge steaks to buttermilk and marinate for at least 1 hour. (2 hours preferred.)
• Dip steaks, one at a time, into seasoned flour mixture coating each side then back into marinade then back into seasoned flour then finally place on a baking sheet. Place in the refrigerator for 15 minutes.
• Add oil to cast iron skillet or frying pan and heat oven medium high heat. Also preheat oven to 250 degrees.
• Once oil is hot and ready, fry each steak on each side until golden brown. Drain on paper towels then place steaks on parchment covered baking sheets and put in the oven while you make the gravy.
• Add 1/4 cup of the oil from frying to a saute pan over medium.
• Add in shallots or onions and garlic and cook for 2 minutes while stirring.
• Next stir in flour and cook creating a roux (think a delicious light brown color). Cook until browned (but not burned).
• Stir in milk and stock and turn heat up to high heat until boiling then turn heat down to medium low and allow to thicken until it coats the back of a spoon.
• Turn off heat and spoon gravy on top of steaks. Sprinkle with ground pepper and parsley and serve hot with mashed potatoes if you prefer.

LORETTA LYNN'S CRISPY FRIED CHICKEN

Steps:

• Seasoned Flour: Combine and set aside. Crispy Batter: Combine ingredients. Heat shortening to 365 degrees F. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

EXTRA CRISPY SOUTHERN FRIED CHICKEN

Steps:

• Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.

BUTTERMILK FRIED CHICKEN

Steps:

• Combine all the ingredients for the buttermilk mixture in a bowl.
• Add the chicken pieces to the buttermilk mixture and cover the bowl with plastic wrap. Place in the fridge for 4 to 6 hours.
• When ready to cook, place all the Flour Mixture ingredients in a mixing bowl and whisk until combined.
• Remove one piece of chicken at a time from the buttermilk mixture, and dredge in the flour mixture. Repeat the process until all chicken pieces are coated.
• Pour the vegetable oil in a deep skillet, large pot, or Dutch oven. The oil should be about 1.5 to 2 inches deep in the skillet.Set the skillet over medium-high heat and heat the oil to 350°F. If possible, use an instant read thermometer to check the temperature.
• Add the chicken to the hot oil in batches, and cook until the internal temperature of the chicken is 165°F, about 15 minutes. Flip the chicken halfway through cooking time.
• Once chicken is cooked through and golden brown, remove from the oil and place on paper towels to drain.
• Serve immediately, or keep warm in an oven until ready to serve. Garnish with fresh chopped herbs.
• Notes: For best crunchy results, repeat the coating process for each piece twice to ensure the chicken pieces are properly coated.

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

CRISPY COUNTRY FRIED CHICKEN

Steps:

• In a bowl mix 2 tsps salt with the 2 cups water.
• Place the chicken parts inside and let soak for 15 minutes in the refrigerator.
• Drain.
• Mix together the flour, salt, pepper and paprika in a shallow dish.
• Set aside.
• In another shallow dish mix eggs and milk together.
• Dredge chicken parts in flour mixture then in egg mixture and then flour mixture again.
• Do this for all the chicken parts.
• Place all chicken pieces onto a baking sheet and place in the fridge for 1-2 hours.
• Pour oil into an electric skillet to a depth of 1/2 inch and heat to 375 degrees.
• Fry chicken in batches, 10 minutes per side or until golden.
• Reduce heat to 250 degrees, cover and cook for 25 minutes or until done.
• Drain chicken on paper towels and keep warm in an oven while you finish the remaining chicken.