i love fried chicken, its gorgeous food. however, for the life of me, i don’t know how to make it - well Im petrified i’ll mess up the batter on the first attempt, or if i get it right, i’ll forget to add something or undercook/ over cook something …argh im petrified, you could say im a little ‘chicken’ , pardon the pun. 
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Easy!
First, cut up and wash the chicken in clean water. Get a cast iron skillet going with some Crisco shortening. You want it to melt to about an inch or two deep.
Pour some plain all purpose flour, some salt, some pepper, some Lowrey’s seasoning salt in a big plastic baggie. Put the chicken in and shake it to coat the chicken.
Lay a few pieces of chicken in the now-heated Crisco, and let it start frying. In the meantime, heat the oven to 300 degrees, and get a square cake pan with a rack on top of it.
Turn the chicken after each side gets browned nicely. When the chicken is browned all over, put the pieces on the baking pan rack in the oven. Keep adding pieces of chicken as you brown them.
Let them bake for a while - thirty or forty minutes while you make your side dishes. (mashed potatoes, cole slaw, baked beans, etc.)
Enjoy!
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
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 then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months
JM
It’s really not that hard to make. Get some flour, season it with a good amount of salt and pepper. Coat chicken in a mixture of egg and a little milk (this will make the breading adhere well). Dip the chicken in the egg mixture, then in the flour and shake off excess flour. Dip into egg mixture again and back into flour once more. Drop into hot oil and fry until golden brown. If chicken is not cooked completely put into a 350 degree oven until done. Enjoy!!
Fried Chicken
Yield: 3 to 4 servings
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don’t drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it’s a gas oven.
hope this helps. good luck and enjoy.
I rinse my chicken and then marinade it for 24 hrs in buttermilk in a sealed container. To fry it, I make sure my oil is fresh and hot up to temp (350 degrees). I take a big ziploc bag and put 2 cups of flour and about 4 tbsp of Tony Cachere’s seasoning. I brown the chicken in the oil but I finish it on a baking sheet in the oven. This way it gets crisp but doesn’t burn. And it isn’t greasy at all. It takes just like the south!
you’ll need three bowls. one will have 2 cup flour. 2nd one 2-3 eggs whisked. 3rd mixture of 3cup flour,1 cup finally crushed corn flakes, 1/4 tsp salt, 1/4 tsp paprika, and 1/8 tsp pepper. Rinse the chicken, then you’ll want to put them in the first bowl. putting flour on the chicken before the egg give the egg something to grab on to. next you put the chicken in the eggs. Then you coat the chicken in the corn flake/flour mixture. now you can deep fry it or even bake it (375* for 1 hour)
Buttermilk-Cornmeal Fried Chicken
Ingredients:
2 cups buttermilk
1 tsp. Tabasco or other hot-pepper sauce
1 chicken, about 3 1/2 lb., cut into 8 serving
pieces
1 cup yellow cornmeal
1 cup all-purpose flour
1 tsp. salt
1 tsp. freshly ground pepper
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
2 cups solid vegetable shortening, like Crisco
Directions:
In a large bowl, stir together the buttermilk and Tabasco. Slip the chicken pieces into the mixture. Cover and refrigerate for at least 4 hours or as long as overnight.
In a shallow baking dish, stir together the cornmeal, flour, salt, pepper, paprika, garlic powder and onion powder. Remove each piece of chicken from the buttermilk, allowing the excess to drip away. Coat the pieces evenly with the seasoned flour and place on a large baking sheet.
In a large, deep fry pan over medium-high heat, melt the shortening and heat to 360°F on a deep-frying thermometer. Arrange the chicken, skin side down, in the pan, placing the pieces of dark meat in the center and the pieces of white meat around the sides. Allow the pieces to touch slightly, but do not overcrowd the pan. Reduce the heat to medium and cook until golden brown, about 12 minutes. Using tongs, turn the chicken, cover and continue to cook for 10 minutes. Uncover, turn the chicken again, and cook until crisp and cooked through, about 10 minutes more.
Using tongs, transfer the chicken to paper towels to drain. Serve piping hot, at room temperature or even chilled, straight from the refrigerator. Serves 4.
Sometimes I add about a Tablespoon of Paul Prudhomme’s Poultry Seasoning to the flour mix. It is delicious with this in it.
INGREDIENTS
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
DIRECTIONS
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken
INGREDIENTS:
2 frying chickens, about 2 1/2 to 3 pounds each, cut into serving pieces
2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
vegetable shortening for frying
1 tablespoon bacon drippings
PREPARATION:
Wash chicken and pat dry.
In a heavy brown paper bag or large food storage bag, combine the flour and salt and pepper; shake to blend well. Pour the milk into a wide shallow bowl.
Heat 2 to 3 inches of shortening in a deep heavy skillet over medium heat, or electric fry pan set at 375° F. Add the bacon grease. When a drop of water spatters when it hits the hot oil, dip some of the chicken pieces into the milk then place in the bag and shake to coat evenly. Arrange the chicken pieces in the fat, making sure not to overcrowd. Fry the chicken until outside is golden brown and crisp, about 15 to 20 minutes, turning once to brown both sides. Reduce heat to 350° F and fry until cooked through golden brown, about 15 minutes longer. Turn once. Drain chicken on brown paper or paper towels, adding a little more shortening and bacon grease if necessary, setting or regulating the temperature as for the first batch.
Transfer the chicken to a large platter for serving.
Serves 8.