Deep Fried Chicken Necks Recipes

SOUTHERN STYLE DEEP-FRIED CHICKEN

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.

DEEP SOUTH FRIED CHICKEN

Steps:

• Heat the shortening in a large, cast iron skillet over medium-high heat.
• In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
• Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

DEEP FRIED CHICKEN.

Steps:

• Marinade chicken- Cut the whole chicken into 4 breasts, 4 thighs, 4 legs, and 4 wings. Prepare a large bowl, add the chicken and marinade ingredients, mix well, and set aside for 20 minutes, but the longer the better (up to 24 hours). (Note 1)
• Mix all fried chicken breading- you can do this in a tray or shallow dish. Dip a piece of your chicken into the mixture and cover it completely. (Note 2)If you want thick breading, you need to dip the breading twice. After the first dip, you dip the egg then dip the breading again.
• Heat the oil to 320F/160C - in a heavy pan on the stove or in a deep fryer. (Note 3)
• Fried chicken- Carefully place your chicken in the oil in groups of 3 (max 4), making sure to add the same parts (in that order - thighs, drums, wings) at the same time so they cook evenly. (Note 4)After 5 minutes, add another bowl of oil and continue frying them until they're golden brown. Pick up the fried chicken and set it aside. (Note 5)
• Deep fry chicken 2nd time: heat the oil to 356F/180C and deep fry the chicken again for 1~2 minutes. The main purpose is to remove the excess oil so that it won't be greasy and will be more crispy.
• Take the chicken out of the oil and drain it on a rack with paper towels when it's done. Sprinkle salt on top to draw out the last bit of moisture and bring out the seasoning.

KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE

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.