1. The Kentucky Fried Chicken Marinate Ingredients: salt, table spices, garlic powder spices, garlic powder water, bottled, generic Directions: Mix all of the above and soak the chicken in the above, marinate for 24 hours under refrigeration. Source Archive
2. Southern Style Fried Chicken Ingredients: wheat flour, white, all-purpose, unenriched cornstarch spices, pepper, black spices, paprika spices, pepper, red or cayenne leavening agents, baking powder, double-acting, sodium aluminum sulfate water, bottled, generic Directions: Brine chicken for at least 1 hour before cooking In large bowl mix dry ingredients. Whisk together. Add water and whisk until smooth. Cover with plastic wrap and refrigerate at least one hour. Remove chicken from brine and discard water. Pat chicken dry. Whisk batter to ensure it's evenly distributed. In a dutch oven place 3 quarts of oil and heat to 350F. Place chicken in batter mixture. Remove and allow excess to drip off. Place in hot oil carefully and cook for 13-15 minutes. Cook batches of white and dark meat together. After 4 min move chicken to be sure it's not sticking together or to bottom the of pan. Once chicken is golden brown or time is reached remove and check and see if chicken is done. Use an onstage read meat thermometer to check internal temperature of chicken (at least 160 for white meat and 175 for dark) being sure not to hit the bone. If internal temperature is good place chicken in a 200F oven to keep warm until all batches are done. Reheat oil for next batch Source Archive
3. Seasoned Corn Meal Coating for Fish or Chicken Ingredients: cornmeal, degermed, unenriched, yellow wheat flour, white, all-purpose, unenriched spices, paprika spices, pepper, black salt, table spices, garlic powder milk, fluid, 1% fat, without added vitamin a and vitamin d Directions: For Pan Fried Fish: 4 servings. Coat 1 lb fresh or frozen fish fillets, thawed, in combined dry ingredients. Dip in milk; coat again in dry ingredients. Heat 2-3 tbsp oil in large skillet over medium heat. Fry 2-3 minute per side or till fish flakes easily with fork. Oven Fried Chicken: 6 servings. Heat oven to 375 degrees. Dip 2 1/2 to 3 lb. cut-up broiler fryer chicken in milk. Coat in combined dry ingredients; place chicken, skin-side up, on a 15 x 10" jelly roll pan; lightly brush with 3 tablespoons melted butter. Bake 50-55 minute or till juices run clear when chicken is pierced with fork. Source Archive
4. Blue Willow Inn's Fried Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw water, bottled, generic wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black oil, corn, peanut, and olive Directions: cut chicken into 8 pieces. wash throughly and remove excess fat. cover chicken in a bowl with the quart of water and allow to sit or 3-4 minutes. mix the flour, salt and pepper. remove chicken from water, shaking off excess water but leaving it moist. dredge the chicken pieces in flour mixture. in a large deep heavy skillet, heat oil place chicken in oil and cook uncovered 6 minutes on each side. when golden brown remove from oil and drain on paper towels. Source Archive
5. Buttermilk Ranch Fried Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking salt, table spices, pepper, black dill weed, fresh milk, buttermilk, fluid, cultured, lowfat Directions: Rinse chicken and pat dry; set aside. Fill large deep-fry pot or electric skillet to no more than half it's depth with oil. Heat to 325 degrees. In bowl, combine flour, dill, salt, and pepper. Fill another bowl with buttermilk. Place chicken, one piece at a time, in milk. Shake off excess. Roll in flour mixture and shake off excess. Repeat process. Fry in small batches-skin side down-10-15 minute longer, till juices run clear; drain well on paper towels. Let stand 7 minute before serving. Source Archive
6. Fried Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw corn, sweet, white, raw salt, table milk, fluid, 1% fat, without added vitamin a and vitamin d wheat flour, white, all-purpose, unenriched cornmeal, degermed, unenriched, yellow oil, corn, peanut, and olive Directions: Put chicken pieces in a baking or marinating dish so that chicken will fit in one layer. Sprinkle chicken with pepper, turning so that chicken is coated on both sides. Pack salt around chicken pieces. Let stand at room temperature for 2-1/2 hours. Rinse chicken in cold water and dry. Clean baking dish and add chicken. Pour milk over chicken. Chill 2 hours. Drain chicken. Combine flour and cornmeal in pie pan or bowl. Coat chicken with flour/cornmeal and arrange chicken in a single layer. Refrigerate chicken for 4 hours (or longer). Heat 1/2 to 3/4-inch oil in cast-iron skillet to 375F. Add chicken pieces, drumsticks first. Fry drumsticks 4 minutes each side before adding remainder of chicken. Continue frying for 15-20 minutes or until chicken is golden brown. Drain chicken on paper towels. Source Archive
7. Grandma's Southern Fried Chicken Recipe Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black spices, oregano, dried syrup, maple, canadian Directions: Mix flour, salt, pepper and oregano. Add in 2 Tbsp. water to syrup. Dip or possibly coat chicken with diluted syrup then cover with flour mix; brown in frying pan then put in 9 x 12 inch glass pan or possibly dish and bake at 350 degrees for 30 min. Source Archive
8. Oven Fried Chicken Tenders Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw milk, buttermilk, fluid, cultured, lowfat margarine, regular, 80% fat, composite, stick, without salt pancakes, plain, dry mix, complete (includes buttermilk) spices, pepper, black salt, table spices, paprika Directions: Preheat oven to 350. Cut chicken into chunks. Combine pancake mix, pepper, salt, paprika into a shallow bowl. Dunk the chicken into the buttermilk and roll into dry misture. Spray cookie sheet with nonstick spray. Place coated chicken on sheet. Drizzle melted margarine over the chicken. Bake 30 to 45 minutes until lightly browned. Source Archive
9. Ten-Minute Stir-Fried Chicken with Nuts Ingredients: oil, olive, salad or cooking peppers, sweet, green, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw nuts, cashew nuts, raw sauce, hoisin, ready-to-serve Directions: Put the oil in a large nonstick skillet (12 inches is best) over high heat; a minute later, add the vegetables in a single layer and cook, undisturbed, until they begin to char a little on the bottom, about 1 minute. Stir and cook for 1 minute more. Add the chicken and stir once or twice. Again, cook until the bottom begins to blacken a bit, about a minute. Stir and cook for another minute; by this time the vegetables will have softened and the chicken will be done, or nearly so (cut into a piece to check). Lower the heat to medium. Stir in the nuts and the hoisin sauce. Cook for about 15 seconds, then add 2 tablespoons water. Cook, stirring, until the sauce is bubbly and glazes all the chicken and vegetables. Serve immediately, with white rice. Substitute any vegetable, or combination, for the peppers and onions. Try cut-up and parboiled (simmered in boiling water just until slightly tender) broccoli, asparagus, green beans, or dark leafy greens; shredded raw cabbage; raw snow peas; or chopped tomatoes. Use any boneless meat in place of the chicken, or shrimp. or scallops. Cooking time will remain the same. Sprinkle the meat with about 1 tablespoon curry powder as it cooks. Along with the hoisin, add ground bean paste (about 1 tablespoon), plum sauce (about 1 tablespoon), or chili-garlic paste (about 1/2 teaspoon, or to taste) during the last minute of cooking. Replace the hoisin with 3 or 4 small dried hot red chiles (optional), 1 tablespoon minced garlic, 1 tablespoon soy sauce, and 1/2 cup chopped scallion, all added along with the nuts A flat-bottomed skilletthe larger the better and preferably nonstickis better than a wok for stir-fries made at home. Keep the heat high and dont stir too much to ensure nicely browned, even slightly charred meat and vegetables. Keep it simple; too many ingredients slow you down and eventually overload the skillet so that browning becomes impossible. Source Archive
10. Buttermilk Fried Chicken Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw milk, buttermilk, fluid, cultured, lowfat wheat flour, white, all-purpose, unenriched salt, table spices, pepper, black oil, olive, salad or cooking Directions: Place the chicken pieces in a large bowl and cover with the buttermilk. Set aside, covered and refrigerated, for several hours or overnight. Place the flour, salt and pepper in a large paper or plastic bag. Remove the chicken from the buttermilk, shaking off any excess. Working in batches of 2 or 3 pieces, place chicken in the bag and shake until coated with the flour and seasonings. Heat the oil in a large skillet over medium-low heat. Fry the chicken, working in batches if necessary and turning the pieces often, 20 to 30 minutes, or until golden brown on all sides. Source Archive
11. Crusty Herb Fried Chicken (Baked) Ingredients: chicken, broiler or fryers, breast, skinless, boneless, meat only, raw spices, thyme, dried spices, marjoram, dried wheat flour, white, all-purpose, unenriched oil, olive, salad or cooking spices, rosemary, dried parsley, fresh salt, table spices, pepper, black water, bottled, generic Directions: Sprinkle chicken with thyme and marjoram. let stand for 30 minute to 1 hour. Roll in flour and fry in hot fat or salad oil just long enough to brown on both sides. Remove and place in baking pan. Sprinkle with rosemary, parsley, salt and pepper. Pour water into frying pan and stir thoroughly scraping bits from bottom of pan. Pour liquid over chicken. Bake at 375 degrees for 40 to 45 minutes. Prep time includes stand time. Source Archive
12. Oven Fried Chicken With Honey Butter Sauce II Ingredients: wheat flour, white, all-purpose, unenriched salt, table spices, paprika butter, without salt spices, pepper, black chicken, broiler or fryers, breast, skinless, boneless, meat only, raw butter, without salt honey lemon juice, raw Directions: Preheat oven to 400. combine the flour, salt, pepper, and paprika in a shallow bowl. Dredge chicken pieces in flour mixture. Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter. Bake skin side down for 30 minutes. While chicken is baking make sauce. Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes. Spoon pan juices over chicken and serve. For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice. Pour over the chicken pieces. Source Archive