Basic Fried Chicken Recipe

Never fried a chicken? Well here’s a nice simple recipe for you to
practice with!

2 1/2 lb cut up chicken pieces (you can buy pre-cut chicken at the
grocery store or cut up your own fryer chicken — I like to buy a pkg
of drumsticks and a pkg of wings since everyone in my family fights
over those if I fry a whole chicken).
3/4 cup buttermilk
1 cup Flour
1 Tbsp Salt
1 ts Freshly ground pepper
Vegetable oil - to 1 1/2-in depth in your skillet

Arrange chicken pieces in a shallow dish and pour buttermilk over
them. Cover and let sit for 10 minutes. Turn all the pieces and let
sit another 10 minutes.

Combine flour, salt and pepper in large plastic bag. Drop in chicken
pieces one at a time and shake well to coat.

Heat oil in large 12-inch skillet over medium-high heat.

Add chicken pieces in a single layer (don’t crowd). You’ll have to do
a few batches.

Decrease heat to medium. Cook, uncovered until browned for about 15
minutes. Use tongs to turn. (wings take a bit less time than other
pieces do)

Cook, uncovered, until browned on underside, about 15 minutes more.

Layer a cookie sheet with two layers of paper towel and transfer
chicken to this to blot out the extra fat.

Now that you have the basic recipe, you can start adding spices you
like to the flour mixture to come up with your own secret recipe.

Southern Fried Chicken
2 quarts vegetable oil
3-1/2 lb. chicken, cut into 8 pieces
1 tsp. salt
1 tsp. pepper
1 cup flour

Attach a deep-fat thermometer to the side of a 6-quart Dutch oven.
Fill with 2 quarts vegetable oil; heat oil over medium-high heat.
Meanwhile, rinse and drain (but do not dry) chicken.
MIx salt and pepper, and sprinkle
all over chicken pieces. Place flour in a large food-storage bag; add
chicken; close bag, and shake to coat. When the oil reaches 350F,
remove thermometer and add all the chicken pieces.
Cover pot immediately with lid. Cook 10 minutes,
adjusting heat to medium if pot seems to be bubbling too furiously.
Uncover pot; turn and rearrange chicken pieces. Cook, uncovered,
6-8 minutes or until chicken is lightly golden all over,
crispy and cooked through.
Drain on paper towels.

FRIED CHICKEN LIVERS AND EGGS

1/2 lb. washed chopped chicken livers
1 clove garlic
2 tbsp. butter
1 tsp. salt
1/2 tsp. pepper
4 beaten eggs
Fry washed chopped chicken livers in garlic and butter. Add salt and pepper.
Stir well. Pour over beaten eggs and cover. Cook on very low heat until eggs
are set.

Arizona Biotech
Biotech News
Arizona Entrepreneurs
Arizona SEO
Famous Quotes

Garlic Fried Chicken 

2, 2 1/2 pound frying chickens cut in pieces
2 tablespoon of lemon juice
1 cup of sour cream
1 clove of garlic, grated
1/4 teaspoon of Worcestershire sauce
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1/4 teaspoon of celery salt 

Wipe the chicken pieces with a damp cloth and store in container
with tight fitting lid. Mix all ingredients together, pour over chicken,
and let marinate in the refrigerator overnight. When ready to fry,
drain the liquid from the chicken pieces and dredge them in flour,
heat some vegetable oil in a large skillet over medium heat and brown
the chicken pieces on all sides. Lower the heat and cover skillet and
cook for 35-40 minutes.