Who thinks they have the best fried chicken recipe?

mine is as follows:


chicken wings (my preference)


flour


salt


Mrs. Dash seasoning


cheese


shake n' bake (extra crispy)


2 eggs


milk





1. while i thaw the chicken, i heat up my deep fryer. i make sure i'm using new oil. i mix flour, all the seasoning, about half a cup of shake n' bake, and cheses in one bowl. i mix the eggs and the milk in another.





2. i dip chicken in the liquid mixutre, then in the flour mixuture.





3. i try to put every wing in the fryer at about the same and i cook them for 20 min.








mmmmm it's soo good.











i just wanted to see if anyone had any better recipies..





plz share!








lenWho thinks they have the best fried chicken recipe?
Paula Deen's Fried Chicken


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1 陆 - 2 lbs. boneless skinless chicken breasts, cut in half if desired (a 2-3 lb. fryer chicken, cut up, can be substituted for chicken breasts)


3-4 cups vegetable oil, for frying (can also use peanut oil)


3 eggs


1/3 cup water


1 cup TEXAS PETE brand red hot pepper sauce


2 cups self-rising flour (can substitute 2 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. salt and 陆 tsp. baking soda for the self-rising flour)


1 tsp. black pepper


House seasoning blend (1 tbsp. salt, 戮 tsp. black pepper, 戮 tsp. garlic powder - mix together)





In a large Tupperware container, mix together water, eggs, and red pepper sauce until combined. Add chicken pieces to marinate. Let marinate in refrigerator for at least 2 hours. (can allow to marinate overnight if desired)


When ready to prepare chicken, heat oil to medium heat in a large, deep skillet or large electric skillet. Combine all house seasoning ingredients together in small cup, set aside. Combine self-rising flour and black pepper in a bowl. Take marinated chicken pieces directly from Tupperware container into self-rising flour mixture. Turn chicken pieces several times to coat well with flour mixture. Put chicken into hot oil to cook. Sprinkle reserved house seasoning over chicken pieces. Make sure to turn chicken pieces over every few minutes, sprinkling additional house seasoning over chicken pieces if desired. Chicken is done when golden brown and crisp. Remove chicken pieces with tongs to paper-towel lined plate. Serve. Makes 4-6 entr茅e sized servings.Who thinks they have the best fried chicken recipe?
GARLIC CHICKEN FRIED CHICKEN





INGREDIENTS


2 teaspoons garlic powder, or to taste


1 teaspoon ground black pepper


1 teaspoon salt


1 teaspoon paprika


1/2 cup seasoned bread crumbs


1 cup all-purpose flour


1/2 cup milk


1 egg


4 skinless, boneless chicken breast halves - pounded thin


1 cup oil for frying, or as needed





DIRECTIONS


In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.


Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.


Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
crumble corn flakes. dip chicken in egg and then in flakes. then, use salt, pepper and garlic powder to season. for a zip add red pepper flakes to seasonings.
I just use flour salt and pepper but I am going to try yours this weekend sounds pretty good. Yum-O
eggs


1 cup hot red pepper sauce


2 cup self-rising flour


2 1/2 lb chicken, cut into pieces


season salt





Directions:


Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.





In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the season salt. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.
INGREDIENTS


4 skinless, boneless chicken breast halves


1 (10.75 ounce) can condensed cream of chicken soup


1 egg


seasoning salt to taste


1/2 cup all-purpose flour


1/2 cup cornstarch


1/2 teaspoon garlic powder


1/2 teaspoon paprika


salt and pepper to taste


oil for frying











In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.


In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).


Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Heat oil in a deep skillet over medium heat; be sure to use enough oil to cover chicken pieces. Once chicken is doughy, test oil by dropping a piece of the 'dough' into it; the oil is ready when it starts to fry immediately.


Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.
Buttermilk Marinated Deep-Fried Chicken Thighs





4 boneless chicken breasts


4 boneless chicken thighs


Salt and freshly ground black pepper


3 cups buttermilk


1 liter canola, approximately, as needed for deep-frying


2 cups all-purpose flour, approximately, as needed for breading stage


3 to 5 eggs beaten, as needed for egg wash


3 cups cornmeal, approximately, as needed for breading stage


1 tablespoon paprika (you may need more if you use more cornmeal in breading)





Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.


Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.





Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.