Deep Fried Chicken

[Bagley]

I'm looking for a good recipe for deep fried chicken. Does anyone have a recipe that resmbles "Kentucky Fried Chicken" or "Chester's Fried Chicken".

Bagley

[Phred52]

Bagley, I believe you'll need specialized equipment(a pressure cooker and a deep fryer) to accomplish those recipes. Try checking out "copykat recipes" on the web. You may find something similar. Phred52

[CALVINIST]

Bagley,

Try this recipe. It is originally a chicken recipe, but I have adapted it for fish. Really excellent using chicken breasts...the frozen kind. And it does taste kind of KFC like too. http://www.fishingminnesota.com/forum/showflat.php?Cat=&Number=524540&page=3&view=collapsed&sb=5&o=&fpart=1

[Leaky]

I got this from a friend. Haven't tried it yet, but might be what you are looking for.

Kentucky "Sly" Chicken

Beat 1 egg with 1/2 cup of milk. Set aside

Put in a bag (Mom used a paper bag)

1 C flour

1/4 C corn meal

1/2 tsp baking powder

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp basil

1/2 tsp pepper

1 TBSP salt

1/4 tsp curry powder

Dip chicken in the egg mixture. Put in paper bag and coat well. Deep fry (I think mom used Crisco) until golden brown (20 min) drain on a rack. Place on grill part of broiler with water in the bottom. Steam bake 30 min for a small chicken on pieces or 45 for a large. This was if we had company or not.

Enjoy...

[Pops']

Mock- KFC Original Fried Chicken

1 frying chicken, cut into frying pieces

1 1/2 cups flour

1 Pkt. (dry) Good Seasons Italian Dressing (THE 11 herbs and spices!)

1 Envelope Lipton (or other brand) Tomato Cup of Soup

2 eggs, well beaten

2/3 cup milk

Vegetable oil to cover bottom of your skillet; about 1/2 inch deep.

1. Combine eggs and milk. Set aside.

2. Combine flour with the Italian dressing and soup mix.

3. Dip chicken pieces in milk-egg mixture and roll them in the

flour-seasoning mixture. Repeat procedure.

4. Fry pieces over medium heat for 25 to 30 minutes, turning often.

5. Remove from fire. Drain and serve.

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Faux- Popeye's Fried Chicken

3 c Self-rising flour

1 c Cornstarch

3 tb Seasoned salt

2 tb Paprika

1 ts Baking soda

1 pk Italian Salad Dressing Mix Powder

1 pk Onion Soup Mix -- (1 1/2 Ounces)

1 pk Spaghetti sauce mix -- (1/2 Ounce)

3 tb Sugar

3 c Corn flakes -- crushed

2 Eggs -- well beaten

1/4 c Cold water

4 lb Chicken -- cut up

Combine first 9 ingredients in large bowl. Put the cornflakes into

another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil

into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a

9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken

pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into

egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back

into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4

minutes on medium high. Turn and brown other side of each piece.

Don't crowd pieces during frying. Place in prepared pan in single

layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side

loose for steam to escape. Bake at 350~ for 35-40 minutes removing

foil then to test tenderness of chicken. Allow to bake uncovered 5

minutes longer to crisp the coating. Serves 4. Leftovers refrigerate

well up to 4 days. Do not freeze these leftovers. Leftover coating

mix (1st 9 ingredients) can be stored at room temp in covered

container up to 2 months.