The Best Fried Chicken Pressure Luck Cooking Recipes

FRIED CHICKEN

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
• Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

THE BEST FRIED CHICKEN

Steps:

• Add all the brining ingredients to a large bowl and mix until combined. Then, add the chicken and cover with a lid and set in the fridge for 8-24 hours (NOTE: Do NOT skip this step. Trust me. It's how the chicken becomes loaded with incredible, juicy flavor).
• When the chicken is brined and ready to fry, either fill a deep fryer with the oil to the max line (about 3 quarts of oil in a 12-cup capacity fryer) or fill a deep Dutch oven (7 quart size) or large stock/soup pot halfway. Turn the deep fryer temperature to 375° and wait until ready (usually a light will indicate when it is) -OR- set your stove for the Dutch oven/pot at high heat until it hits 365°-375°. (NOTE: I've found it easiest and quickest to use a deep fryer for this if you have one - and, if not, you can get one for relatively cheap. But you can also totally use a Dutch oven or stock/soup pot to deep fry in as well. Just get a meat or candy thermometer and make sure the temperature is between 365°-375° before adding the chicken and frying. Whichever you choose, this chicken must be fully submerged in canola oil (or any frying oil of your choice) for it to achieve the spectacular results (no pan frying and flipping!)
• Once the oil's heated, mix together all of the crisping potion ingredients in another large bowl. Take the chicken directly from the brining bowl, place it directly in the crisping potion bowl and roll each piece of chicken in the potion until tightly packed and fully-coated. Get every nook and cranny of the chicken coated with the mixture. However, ONLY coat the amount of chicken you are about to fry at this time. It should be coated ONLY before it is immediately fried.
• If using a deep fryer, in batches, add the chicken to the basket in one layer (nothing on top of each other) and carefully submerge into the oil, uncovered, for 12-14 minutes until a deep golden brown coating is achieved. Remove the basket when done and use the thermometer to poke the chicken and make sure the meat's at least 165°, which means it's safe to eat. If not, continue to fry until it is (NEVER eat raw/underdone chicken). Then, use tongs to transfer the chicken to a paper towel-lined serving dish (NOTE: see yellow "Jeffrey Sez" section). If using a Dutch oven, use tongs to carefully place the chicken in the oil, piece-by-piece, until the pot is filled with one layer of chicken (you'll do this in batches). Allow to fry for 12-14 minutes, uncovered, until a deep golden brown coating is achieved. Use the thermometer to poke the chicken and make sure it is at least 165° in temperature, which means it's safe to eat. If not, continue to fry until it is (NEVER eat raw/underdone chicken). When done, use tongs to transfer the chicken to a paper towel-lined serving dish (NOTE: see yellow "Jeffrey Sez" section).
• Let the chicken cool for 5-10 minutes before eating.
• Enjoy with hot sauce, honey butter, ranch or any of your favorite fixins'!

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

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.

POTLUCK FRIED CHICKEN

Steps:

• In a large shallow dish, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in flour mixture, a few pieces at a time, and turn to coat., In an electric skillet, heat 1 in. oil to 375°. Fry chicken, a few pieces at a time, until golden and crispy, 3-5 minutes on each side. , Place in 2 ungreased 15x10x1-in. baking pans. Bake, uncovered, at 350° until juices run clear, 25-30 minutes.