Whole Fried Chicken Recipes

TASTY AND CRISPY FRIED WHOLE CHICKEN

Steps:

• Trim any excess skin and fat from the chicken pieces.
• Combine the water, salt and Accent flavour enhancer for the marination in a large bowl.
• Add chicken.
• Keep aside for 20 minutes in the bowl.
• Be sure to turn the chicken frequently when it marinates.
• Combine the beaten egg and milk in a medium bowl.
• In another medium bowl, combine the flour, salt, pepper and Accent flavour enhancer.
• Once marinated, transfer the chicken onto a paper towel so that any excess liquid is drained off.
• Coat the chicken with the dry flour mixture, then the egg and milk mixture and then again the flour mixture.
• Carefully, lower the chicken into hot oil.
• Fry for 15-20 minutes till it turns golden brown.
• Make sure to turn the chicken on all sides to ensure that it cooks evenly.
• Remove from heat and place the chicken on a paper towel to drain for about 5 minutes before eating!

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.

WHOLE FRIED CHICKEN

Steps:

• Prepare and wash your chicken. Lay it on a flat tray. Cut the breast part open. Crack some of the joints to flatten it.
• Pour the fish sauce, calamansi juice, salt, ground black pepper, paprika powder and garlic powder (Divide the seasonings for both sides). Rub and massage the chicken for a few minutes to coat it well. Marinate the chicken for at least 1 hour or put it in the fridge if overnight.
• After marinating, crack an egg and put the cornstarch over the chicken. Rub the chicken to coat it well.
• Prepare the 2 packs of the breading mix into a bowl. Add the all purpose flour and mix well. Transfer the breading mixture to a tray.Coat both sides of the chicken with the breading mixture. Shake of excess breading.
• Heat a lot of oil in a pan using medium heat. Deep fry the chicken for 20 to 25 minutes on both sides. Flip to cook the other side. Transfer the fried chicken to a strainer to drain excess oil. Let it rest for 15 minutes.
• Strain the residues from the pan.
• Before double frying, make some slits in the thigh and wing part to cook it through the bones. Double fry the chicken for 10 to 12 minutes using medium high heat.
• Transfer the whole fried chicken to a serving platter. Serve with your favorite french fries or with hot steaming rice. Enjoy!

WHOLE CHICKEN IN A PAN

Steps:

• Place the chicken breast-side down on a cutting board. With a poultry shears or sharp knife, make two vertical cuts about 1 1/2 inch apart on each side of the backbone, all the way from the neck to the tail. Cut through the bones, and remove the backbone and tail. Open up the chicken so it lays flat.
• With the chicken still breast side down, use your sharp knife to slice through the cartilage at the top of the breast bone, working from the inside of the chicken. Hold the chicken in your two hands, and bend it backwards to make the breastbone pop out; pull out the breastbone and the cartilage. Use your knife to slice out the ribs from the inside, if you desire. Try not to cut through the skin.
• In a small bowl, mix the sage, salt, and black pepper. Use your fingers to rub the sage mixture all over the inside and outside of the chicken, and push the seasonings under the skin as well.
• Melt butter with olive oil in a 12-inch heavy skillet over medium-high heat. Have a second heavy skillet (such as a cast-iron skillet) or a heavy Dutch oven ready for flattening the chicken. (If you don't have either of those things, wrap a brick in aluminum foil.) When the oil and butter just begin to give off wisps of smoke, place the chicken into the skillet, skin side down and flat. The "knees" of the chicken legs should point towards each other so the legs are flat. Place a piece of aluminum foil on top of the chicken, and weight it down with the heavy skillet or Dutch oven to press the chicken down as it cooks.
• Cook the chicken until the skin is crisp and browned, 12 to 15 minutes; carefully remove the weight and foil, and turn the chicken over so the opened-up side is down. Replace the foil and weight, and cook the chicken until the juices run clear and the meat is no longer pink at the bone, about 15 more minutes. An instant-read thermometer inserted into thigh meat, not touching bone, should read at least 160 degrees F (70 degrees C).