[Randy Larsen]

I've been using the same old Fried Chicken Recipe for 30+years, I want to try something new.I think the vast freeper organization will prove to be a very valuable source for this info.

[sockmonkey]

Paging our uber chef.

[duck duck goose]

copycat recipes on the net??? KFC and Popeyes recipes are on there.

[Dr.Hilarious]

I hope you get some responses. I don't have a consistent recipe I use, and I need a good one. I kind of make it up as I go, but lots of paprika, salt and pepper seem to be my favorite additives.

[fieldmarshaldj]

I'll have four fried chickens and a coke.

[Brad’s Gramma]

Bump to find later cuz once you get one....I'll be over, post haste to SAMPLE it!

:)

Carlo? I know you've been pinged once. But hey.

[razorback-bert]

First catch chicken, I have gotten past this yet.

[rdb3]

No problem. Whip two eggs and a cup of milk together. Add to that chicken bouillion, Accent, and pepper.

Now make two separate bowls of flour, paprika, thyme, oregano, black pepper, and Lawry's Seasoned Salt. Toss your fryer pieces into the first bowl of flour. From there, dip them in your mixture of eggs and milk. Then place them in your last bowl of flour. Fry until golden brown.

This is Tre's Slap Yo Mama fried chicken. Of course, I would have marinated the chicken first. Oh, save some grease for your gravy.

[RandallFlagg]

OHH! Bookmarking for the responses!

[prisoner6]

Come to think of it isn't Carlo on a cruise for awhile? In any case here's a link to his website... Cooking With Carlo

ENJOY!

prisoner6

[aft_lizard]

this is my recipe.

It requires a pressure cooker.

soak your chicken overnight in buttermilk. I like to add hotsauce to mine.

Mix together 3 cups of flour 3 tablespoons of salt, 1 tablespoon of pepper, 1 tablespoon of accent, 1 tablespoon of celery salt, 1 tablespoon of cayenne, 1 tablespoon of paprika, 1 tablespoon of garlic powder, 1 tablespoon of onion powder.

dredge chicken in flour and let it air dry on a rack for about 5 minutes.

heat oil in pressure cooker(i prefer peanut) until its NO hotter than 300 degrees and only fill the pressure cooker until its a third full, as frying with a pressure cooker can be dangerous make sure you have a fire extinguisher handy.

Place chicken in cooker and seal the pressure cooker. Chicken should take only 8-12 minutes. Depressurize by letting the steam stop or by letting cold water run over it. NEVER just de-seal it when steam is still escaping(personal exprience)

Best tasting chicken, guaranteed.

[RobFromGa]

Got this one from DU.

Fried Chicken
Get large block of tofu and one large free range chicken- male, female or transgender OK. Fry tofu in pan till mainly edible. Eat tofu, reserving half for later. Place chicken in large paper bag. Smoke a joint, exhaling smoke into bag with chicken. When joint is finished, remove fried chicken from bag and eat remaining tofu to cure munchies. Attend Hate Bush rally with chicken.

[Black Tooth]

Looking for good fried chicken recipes.

Try Knotts Berry Farm's Chicken dinner. Best I ever had. I have no idea how they do it.

[Random Nonsense]

Chick-fil-a recipe is quite tasty.

Chick-fil-a clone recipe

and a lot more here copycat.cdkitchen.com

[duck duck goose]

1 cup coarsely crushed POST TOASTIES Corn Flakes
1 Tbsp. flour
1 cup pancake mix
salt and pepper to taste
1/2 cup of parm cheese
1 tsp. seasoned salt
1 egg white
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned



PREHEAT oven to 400°F. Combine cereal, flour, pancake mix, salt, pepper, parm cheese and seasoned salt in a shallow dish or pie plate. Beat egg white with 1 Tbsp. water in a shallow bowl. Dip meaty side of each chicken piece in egg white mixture, then in cereal mixture.
PLACE chicken, coating sides up, on baking sheet; spray lightly with cooking spray.
BAKE 40 min. or until chicken is golden brown and cooked through.



Enjoy!!

[al baby]

Well first let the chicken out of the coop. Go to the store, Buy a Porterhouse Steak. Go home. If that chicken is still hanging around let him watch you BBQ the meat. Eat steak put chicken back in coop Check back to this thread for a good recipe then repeat above until crispy

[Jeff Gordon]

Get "Progresso Bread Crumbs, Garlic and Herbs."

Add Paprika, Sage and Black Pepper to taste. Bake, not fry.

[tje]

Whatever recipe you use.. Soaking the chicken overnight in buttermilk will make it awesome. I always buy whole chickens and cut them up myself. I also use a cast iron frying pan... everything else is secondary and done to taste.. But it's that buttermilk that makes it oh so good.

[Begin]

I like to give my chicken parts a soak in buttermilk for 12-24 hours before I season them, dredge them in flour and fry them in a cast iron skillet with about three sticks of shortening. As far as seasoning goes, I just use sea salt and maybe some paprika.

It's not my own recipe, as I blatantly stole it from Alton Brown. Forgive me for my lack of originality in the realm of fried chicken :)

[nwrep]

Caramelized Organic Chicken from Charlie Palmer, NY

	Ingredients
	For the Chicken Curried Dijon Sauce 2 oz Grape seed oil 3/4 lbs chicken wings, roughly chopped with a cleaver 5 cl garlic, peeled and smashed 5 ea shallots 2 ea Oranges, cut in half 2 oz sherry 2 cups white wine 1 pinch saffron 2 tsp peppercorns		5 sprigs tarragon, fresh, cut into large pieces 1 Tbsp curry powder 1 Tbsp turmeric salt and pepper to taste 2 Tbsp butter 2 Tbsp flour 2 cups Chicken stock 3 Tbsp Dijon mustard (tarragon infused Dijon also works quite well) 1 cup heavy cream
	Preparation: 1. Heat the grape seed oil in a large casserole sauce-pan and add the chicken wings. Brown them over medium high heat until nicely colored. Add in the garlic and shallots and continue to cook until they have browned up a bit too. Deglaze pan with white wine and sherry and squeeze the juice from orange halves and leave in pan. Add, curry, turmeric, saffron, peppercorns tarragon, salt, and pepper. Mix well and cover. Continue to cook on low heat for about 15 minutes while you prepare the other flavorings for the sauce. 2. In a separate saucepan over medium heat, melt the butter. With a wooden spoon stir in flour to make a light colored roux. Continue stirring until the taste of flour is cooked out, for about 10 minutes. Cook the roux over a low enough flame to keep it from coloring; it should remain a pale white. To avoid lumps continue stirring and slowly pour in the chicken stock. Add mustard and stir until thoroughly combined. Add heavy cream and continue stirring. Once mixture is smooth pour into saucepan with chicken bones and let simmer for a half an hour to let flavors blend. Strain the sauce through a fine sieve, firmly pressing on any solids to extract all flavor. To Assemble the plate 1. In the restaurant, we liberally coat this sauce over organic chicken roasted on the bone and served on a bed of aromatic basmati rice. We garnish the plate with some large, briny caper berries, dipped into a light tempura batter and fried crisp to accent the richness of the sauce. This sauce is very versatile and can be used for a variety of preparations, from grilled pork chops to broiled lobster, and is a great recipe to keep in your own repertoire. Enjoy!

[CyberAnt]

Keep it simple.

I buy packages of chicken legs and place them all on a large cookie sheet - upon which I have already place a piece of "Release" foil.

Then I sprinkle on McCormick's Meat Tenderizer - Seasoned - on both sides of the legs. Then I put the pan of legs in a 325 oven to bake for about 20 minutes - turn the legs over and cook for another 15-20 minutes. They are YUM!!

If you're watching the waistline - just remove the skin before cooking and put the tenderizer directly onto the chicken. I like it both ways.

No fuss, no muss and you can warm them in the microwave the next day.