Funky Fried Chicken Recipes

CLASSIC FRIED CHICKEN

Steps:

• For the marinade: In a large bowl, mix the buttermilk, sugar, salt, and hot sauce until combined. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
• Remove the chicken from the buttermilk marinade and pat completely dry. Place the chicken on a wire rack set over a rimmed baking sheet and let sit at room temperature for 30 minutes before frying.
• For the batter: In a large bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, paprika, and chile de arbol until combined. Slowly whisk in the water and whisk until smooth. Let the batter sit at room temperature for 15 minutes.
• Heat the oil to 350 degrees F in a large Dutch oven. Transfer half the chicken into the batter. Remove the chicken, 1 piece at a time, from the batter (allowing any excess to drip back into the bowl) and carefully transfer to the oil. Fry the chicken, adjusting the burner as necessary to maintain the oil temperature between 300 and 325 degrees F, until deep golden brown and just cooked through, about 12 minutes. Drain the chicken on paper towels and then transfer to a wire rack set over a rimmed baking sheet and season with a little fine sea salt. Bring the oil back to 350 degrees F and repeat with the remaining chicken.

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.

FUNKY FRIED CHICKEN

Steps:

• In a large skillet, add canola oil over medium heat.
• In a small bowl, mix together all spices. Use 1/2 of mix to season chicken. Let seasoned chicken sit at room temperature for 15 minutes.
• In a large bowl, add flour and remaining seasoning mix. Toss chicken with seasoned flour and add to hot oil, 1 piece at a time. Cover pan with foil. Remove foil after 8 to 10 minutes and flip chicken. Cook until the chicken is golden brown. Remove from fryer to a paper towel-lined sheet tray. Season with salt, if desired, and serve.

FUNKY CHICKEN

Steps:

• Preheat oven to 350°F.
• In a baking dish, place all the ingredients together (place the chicken in the dish first.I truly believe doing this and adding everything right on top of it is what gave me such a nice crispy exterior).
• This is the fun part, where you really get your hands dirty. Mix everything together, making sure the honey is well dissolved.
• Place in the oven for 30-40 minutes, brushing the chicken with the honey mixture about every 10 minutes.
• Cook until done and enjoy!

FAMOUS FRIED CHICKEN

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.

FUNKY CHICKEN WITH SESAME NOODLES

Steps:

• First make the sesame noodles: Cook the spaghetti according to package directions.
• Drain (I also rinse).
• In a jar, add the soy sauce, sesame oil and the sugar.
• Shake until well blended and the sugar has dissolved.
• Pour this over the pasta.
• Toss with scallions and sprinkle with the sesame seeds.
• Set aside while you marinate and then cook the chicken.
• Funkying the chicken: In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
• Make sure the sugar has pretty much dissolved.
• Add the chicken, making sure it's all coated with the sauce.
• Cover and stick in the fridge for 2-3 hours.
• Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.
• Heat the sesame oil in a large non-stick pan.
• Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
• Remove the chicken from the pan and let cool slightly.
• Slice the chicken diagonally into thin strips.
• Serve the chicken over the sesame noodles.
• Stand back and watch your guests/children/loved ones inhale this dish.