wilkes

i dip my chicken in milk and then roll it in potato flakes

mom's recipe
roll wet chicken in flour add to hot pan with 1/4 inch of oil your choice for extra crispy re-moisten with milk and re-roll in flour cook on med-hi until golden brown be sure to season with salt or whatever you like while raw so that seasoning penetrates well

Captain Crunch Chicken
2 1/2 C. Captain Crunch cereal
1 C. cornflakes
1 egg
1/2 C. milk
1/2 C. flour
1 t. onion powder
1 t. garlic powder
1/3 t. black pepper
2 lb. chicken breast, cut in 1 oz. tenders
Vegetable oil for frying
Honey-Mustard Sauce
1/2 C. mayonnaise
2 T. honey
1 T. mustard
Crush the cereals and set aside. Beat the egg with milk and set aside.
Stir together the flour, onion and garlic powders and black pepper; set aside.
Dip the chicken pieces in the seasoned flour and coat well; shake off the excess flour.
Dip in the egg wash, coating well, then dip in the cereal mixture, coating well.
Heat oil in skillet.
Drop coated chicken tenders carefully in hot oil and cook until golden brown and fully cooked, 3-5 minutes depending on size.
Drain and serve immediately with sauce.
For sauce, combine all ingredients and mix well.

(Kfc) Fried Chicken
2 eggs, beaten
1 1/2 cups milk
1 cup flour
3/4 cup fine bread crumbs
1 tsp. chicken bouillon
1/2 tsp. salt
1/2 tsp. garlic powder (not salt)
1/4 tsp. onion powder (not salt)
1/2 tsp. paprika
1/2 tsp. cayenne pepper
1/2 tbs. Cajun 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 or peanut 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.
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 frye 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 you 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.

I know we are talking about chicken but you have me on a roll. My all time favorite is shrimp. peal and clean, add light olive oil, put on those wooden sticks, dust with Tony Cachers and grill until pink.

I forgot one thing. I use extra light olive oil on chicken before I put the seasoning on. If you don't, it could get dry. You can also grill it.

I use Tony Cachere's on my steaks and chicken. Really good stuff. You can find it at the dollar general stores too.

Yes, but be sure to get the Sauer's brand. It's the best. Also, if you like cajan, Tony Cachere's is good too.

i have the chicken thawing tonight and going to the store tomorrow. is that stuff in the seasoning and baking supply aisle?

i use Sauer's Fried Chicken Seasoning. It's hard to find but worth the looking. Grimey, I use this seasoning and just bake the chicken. Not as good as fried but better than nothing. As for fried chicken, I just roll in flour and fry in vegetable oil with this seasoning.

I am wondering if you can just fry chicken with no batter to make it Atkins friendly. I have been craving a piece of fried chicken but cannot have breading and the like on it.

How do you prepare your home made fried chicken? What kind of batter do you use? What do you fry it in? How long?