Good Old Fashioned Fried Chicken Recipes

CRISPY FRIED CHICKEN - BEST OLD-FASHIONED HOMESTYLE FRIED CHICKEN RECIPE

Steps:

• If necessary, cut the chicken into 8 pieces-legs, thighs, breasts, wings. Save the carcass for later.
• Place the chicken pieces in a large bowl, and add apple cider vinegar. Cover with cold water until all pieces are submerged and allow to marinate for 30 minutes.
• Preheat the oven to 400 degrees, and add a sheet pan with a cooling rack fitted on top of it.
• In a small mixing bowl, add all the spices.
• Using a separate medium sized bowl, add half of the spice mixture to the flour and whisk together.
• Remove the chicken from the vinegar water and drain on paper towels, or cotton kitchen towel. Dry thoroughly.
• Using a cast iron skillet, or other large skillet, heat the fat until it reaches 375 degrees. If you place a couple drops of flour in the pan and it sizzles right away, it's ready.
• Season chicken pieces with remaining seasonings and dredge in seasoned flour.
• Starting with the chicken breasts, place in hot oil and fry on each side for 5 minutes. Remove to the hot oven.
• Follow up with thighs, then legs, then wings. This will allow the bigger pieces to have more time in the oven for proper cooking.
• Once all the chicken pieces are in the oven, set the timer and allow to finish cooking for 25-30 minutes, until a meat thermometer reads 165 or juices run clear when pierced with a fork.
• Store leftovers in the fridge for up to 3 days, and reheat in the oven at 400 degrees to crisp skin again.

BEST-EVER FRIED CHICKEN

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.

MOM'S OLD FASHIONED FRIED CHICKEN

Steps:

• Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
• In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.
• Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

MY OLD-FASHIONED SIMPLE & EASY FANTASTIC FRIED CHICKEN

Steps:

• Combine flour and seasoning in a paper (or plastic bag} and and do the herk and jerk thing to coat. You can add 1/2 cup of dry bread crumbs to the mix for texture and crunch if you wish. In a large skillet, (I use a cast iron one) melt enough lard (Yes lard, don't use anything else. T'ain't right) to cover the bottom of your skillet 1/4 inch deep. It's hot enough when a drop of water sizzles well.
• Now then, Don't crowd the chicken. Leave a minimum of 1/4" in space between all pieces. 1/2 inch" or more is better but hey, ya only got so much room in there, right?.
• Put in the breasts first, and lightly brown on all sides then add the rest and brown those on each side, cover tightly. and cook for till tender, about 20-30 minutes.
• Uncover for the last 10 minutes.

GOOD, OLD FASHIONED FRIED CHICKEN

Steps:

• Combine flour and spices in plastic bag.
• Mix milk and beaten eggs in large bowl.
• Dip chicken into milk and egg mixture.
• Shake each piece off lightly.
• Add chicken pieces one at a time to bag of flour and spices and shake bag lightly until each piece is coated with mixture.
• After removing chicken from mixture, lightly shake some of the flour mixture off.
• Heat oil in deep frying pan or in electric skillet to 350 or 375 degrees.
• Fry each side until tender and golden brown.