I would like some good recipes for deep fried chicken.....?

FRIED CHICKEN (LIKE KFC)





2 eggs, beaten


1 1/2 cups milk


1 cup flour


3/4 cup fine bread crumbs


1 tsp. Knorr chicken bouillon


1/2 tsp. salt


1/2 tsp. garlic powder (not salt)


1/4 tsp. onion powder (not salt)


1/2 tsp. paprika


1/3 tsp. Bell Seasoning


1 tbsp. freshly chopped parsley


2 large cloves garlic, minced


1/2 tsp. soy sauce


2 tsp. black pepper


1 tbsp. Wondra flour


1/2 tsp. Monosodium Glutamate (optional)


additional flour for separate pre-coating


5-6 cups Crisco cooking oil


1 frying chicken, cut in pieces





Safety Warning: A special pressure fryer is the only type of pressure cooker that you can fry in safely. Read your manufacturer's instructions before frying in a pressure cooker. If you don't have your instruction manual, then prepare this chicken in a deep fryer instead.


Pour the oil into the pressure fryer or deep pan suitable for frying, and then heat over medium heat to about 360 degrees.





In a small bowl beat the egg, milk, and soy sauce, then stir in 1/2 tsp. Knorr chicken bouillon (save the other 1/2). Put the garlic cloves through a garlic press and add into the egg mixture. Add half of the parsley and 1 tbsp. Wondra flour. Stir well.





In a separate bowl, combine the 1 cup flour and the bread crumbs, and the remaining ingredients. Mix well with a fork.





Put about 1/2 cup additional flour in a separate small bowl. Use this to dip each chicken piece, prior to dipping in the milk and seasonings.





Roll each piece of chicken around until well covered, first in plain flour, then in milk mixture, then in flour/bread crumbs mixture.





Gently lower the chicken pieces into the hot oil and allow to become a golden color (add the bigger pieces first).








Pressure Fryer:





If you are using a pressure fryer, place the lid on and lock it when the chicken is a very light golden color, usually about 3 minutes. Begin timing when the lid is locked and the gauge indicates a pressure of 5-6 pounds. Bring temperature up immediately and watch carefully (don't walk away!).


Remove from heat after about 7 minutes and reduce pressure following manufacturer's directions. Remove the chicken pieces and place on layers of paper towels. Return the pan to the stove and bring temperature back up and continue until all chicken pieces are fried. If your chicken was too brown, cook the next batch for a minute or so less, and vice versa if your chicken wasn't browned enough. Do not overload the cooker with too many pieces, as it brings the temperature down too quickly and will cause the pieces to absorb more of the cooking oil than it otherwise would.








Regular Deep Frying:





Fry the chicken at 360-375 degrees, placing the larger pieces in when the temperature is slightly lower (temperature will drop when pieces are added). Put the smaller pieces in when the temperature is higher, and they will be cooked more quickly. Remove when chicken is golden brown and drain on paper towels.


TIP: To flavor the oil in this method, you can thickly slice a few large onions and add to the oil before the chicken - skim these out when they are browned, before adding the chicken. It will add an additional layer of flavor to the oil!I would like some good recipes for deep fried chicken.....?
This is a great recipe from Paula Deen:





House Seasoning:





1 cup salt





1/4 cup black pepper





1/4 cup garlic powder











Southern Fried Chicken:





4 eggs





1/3 cup water





1 cup hot red pepper sauce





2 cups self-rising flour





1 teaspoon pepper





House Seasoning





2 1/2-pound chicken, cut into pieces





Oil, for frying, preferably peanut oil








To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.








In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.





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








Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.I would like some good recipes for deep fried chicken.....?
There are many good recipes. Here is one from:


http://www.cooks.com/rec/doc/0,1639,1541鈥?/a>





DEEP FRIED CHICKEN





Chicken pieces, your desired amount


Flour


Salt to taste


Pepper to taste


Beaten egg


Seasoned bread crumbs





Boil chicken parts about 20 minutes or until they float. While chicken is boiling, prepared 3 bowls as follows: 1) with flour, salt, and pepper 2) with beaten egg and 3) with seasoned bread crumbs.


Drain and rinse chicken until cool enough to handle. Roll chicken parts in flour mixture then egg mixture then the seasoned bread crumbs. Then deep fry in oil for about 5-10 minutes or until golden brown. Serve with potatoes or salad of your choice. Enjoy!
Our Best Southern Fried Chicken





3 quarts water


1 tablespoon salt


1 (2- to 2 1/2-pound) broiler-fryer, cut up


1 teaspoon salt


1 teaspoon pepper


1 cup all-purpose flour


2 cups vegetable oil


1/4 cup bacon drippings





Combine water and 1 tablespoon salt in a large bowl; add chicken. Cover and chill 8 hours. Drain chicken; rinse with cold water, and pat dry.





Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.





Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360掳. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.





Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.





Note: For best results, keep the oil temperature between 300掳 to 325掳 as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.





Yield: Makes 4 servings





-- Southern Living


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Buttermilk Fried Chicken





1 quart buttermilk


1 (2- to 2 1/2-pound) broiler-fryer, cut up


1 teaspoon salt


1 teaspoon pepper


1 cup all-purpose flour


2 cups vegetable oil


1/4 cup bacon drippings





Combine chicken and buttermilk in bowl. Cover and chill 8 hours. Drain chicken.





Combine 1 teaspoon salt and pepper; sprinkle half of pepper mixture evenly over chicken. Combine remaining pepper mixture and flour in a large freezer bag. Place 2 pieces of chicken in bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.





Combine vegetable oil and bacon drippings in a 12-inch cast-iron skillet or chicken fryer; heat to 360掳. Add chicken, a few pieces at a time, skin side down. Cover and cook 6 minutes; uncover and cook 9 minutes.





Turn chicken pieces; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning pieces during the last 3 minutes for even browning, if necessary. Drain on paper towels.





Note: For best results, keep the oil temperature between 300掳 to 325掳 as you fry the chicken. Also, you may substitute 2 cups buttermilk for the saltwater solution used to soak the chicken pieces. Proceed as directed.





Yield: Makes 4 servings





--Southern Living