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I learned how to make fried chicken from my ex. Hers is the best fried chicken I've ever tasted. Mine's not too shabby but I still need some practice to get it just right.
What You'll Need
-a chicken, cut up
-vegetable oil
-poultry seasoning
-seasoned salt
-all-purpose flour
-a large plastic storage container with a tight-fitting lid
-large frying pan
-splatter screen for frying pan
-cookie sheet
-tongs
-paper towels
Caveats
This is very messy. By the end of it, you'll have oil and flour everywhere.
Some seasoned salts contain MSG.
This takes a long time to prepare. You're looking at an hour and a half to two hours.
What You'll Need
-a chicken, cut up
-vegetable oil
-poultry seasoning
-seasoned salt
-all-purpose flour
-a large plastic storage container with a tight-fitting lid
-large frying pan
-splatter screen for frying pan
-cookie sheet
-tongs
-paper towels
Caveats
This is very messy. By the end of it, you'll have oil and flour everywhere.
Some seasoned salts contain MSG.
This takes a long time to prepare. You're looking at an hour and a half to two hours.
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Signing UpStep 1Prep
Start by putting 1/2" of oil on medium heat. It'll take a while to heat up, so you'll want to get it started first. Target oil temperature is about 375F.
Rinse the chicken pieces with cold water.
Combine 3 cups of flour with 1 tablespoon poultry seasoning in a large container with a tight-fitting lid.
Heat the oven to 200F. You'll need this to keep the fried pieces warm while you finish frying.
Cover the cookie sheet with a double layer of paper towels. Sprinkle some seasoned salt on that. You'll be putting the fried pieces on this, so keep this near the stove as well.
Rinse the chicken pieces with cold water.
Combine 3 cups of flour with 1 tablespoon poultry seasoning in a large container with a tight-fitting lid.
Heat the oven to 200F. You'll need this to keep the fried pieces warm while you finish frying.
Cover the cookie sheet with a double layer of paper towels. Sprinkle some seasoned salt on that. You'll be putting the fried pieces on this, so keep this near the stove as well.
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Also if you use a gallon ziplock bag for the flour you can squeeze the flour with a lot less mess. and the last thing have your grease hot to set the crust then you can turn the fire down to cook without burning the chicken.
A few tips from a southern girl:
- brining your chicken beforehand always produces a tastier chicken. Brining method: http://www.recipetips.com/kitchen-tips/t-26-381/Brining-Chicken.asp
- using self rising flour OR adding a little baking powder and baking soda to your flour will result in the restaurant-style (and my great grandma's style) puffed up crust that isn't as flaky. How to create your own self rising flour: http://deseretnews.com/dn/view/0,1249,650212654,00.html
- the very best way to bread chicken is with egg.. dry the chicken thoroughly, dip the chicken in flour, then egg, then flour again, and then set aside.
God, I miss chicken.( http://www.youtube.com/watch?v=rGrqW3nx5HM )