FRIED CHICKEN recipe?

does any one have a good, quick and easy fried chicken recipe. the one i want is like you dip the chicken in flour, egg or something then in breadcrumbs. any one close is great too! if you have any other great recipes, leave them here! =]FRIED CHICKEN recipe?
Used your blender to blend some Fita biscuit, Dip the chicken to flour ,egg,paprika and small amount of parsley.Mix thoroughly.Dip fry is better.FRIED CHICKEN recipe?
Honey Fried Chicken





INGREDIENTS


1 (4 pound) whole chicken, cut into pieces


salt and pepper to taste


1/2 cup honey


1 tablespoon garlic powder


1 packet chicken bouillon granules


2 cups all-purpose flour


1 quart vegetable oil for frying





DIRECTIONS


Season chicken pieces with salt and pepper, then coat each seasoned chicken piece with honey.


In a shallow dish or bowl, mix together the garlic powder, chicken bouillon granules and flour. Dredge honey coated chicken pieces in flour mixture, coating completely.


Fill a large, heavy skillet with oil to a depth of one inch. Heat over medium-high heat.


Fry chicken for at least 5 minutes per side, until no longer pink and juices run clear.
Oven-Fried Picnic Chicken





2/3 cup buttermilk


8 chicken breast halves (6 pounds)


1 cup Corn Flakes cereal


1 cup all-purpose flour


2 envelopes (1 ounce each) ranch dressing mix (dry)


Cooking spray





Heat oven to 400潞F. Cover large cookie sheet with heavy-duty aluminum foil.





Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes. Place cereal, flour and dressing mix (dry) in blender. Cover and blend on medium speed until mixture becomes a coarse powder. Transfer to resealable plastic bag. Remove chicken from buttermilk; discard buttermilk. Place chicken in cereal mixture. Seal bag; shake to coat. Place chicken on cookie sheet. Spray with cooking spray. Bake about 55 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.





Do-Ahead Tip Bake it the night before, then pack it up for a picnic in the park the next day.
';Fried Chicken';





3 cups Italian-style breadcrumbs


2 tbsp paprika


2 tbsp garlic salt


1 tbsp ground red pepper


2 cups 1.5 percent buttermilk


12 chicken pieces (6 breast halves, 6 thighs), skinless


Butter-flavored cooking spray





Preheat oven to 400 F. In a shallow bowl, combine breadcrumbs, paprika, garlic salt, and red pepper. Pour buttermilk into a separate shallow bowl. Dip chicken in buttermilk, then dredge in breadcrumb mixture. Place chicken, meaty side up, in a large baking pan. Generously coat chicken pieces with cooking spray. Bake for 40 minutes or until done. Check internal cooking temperature of chicken with a meat thermometer until breasts reach 170 F and thighs reach 180 F.
Rinse the chicken light season it then coat it with flour. I prefer to shake it in the bag. Then fry it in hot oil, don't turn the temperature to high, and turn the chicken over from time to time.
Southern Fried Chicken.


INGREDIENTS


1 whole chicken, cut into pieces


1 cup all-purpose flour salt and pepper in zip lock bag


salt to taste


ground black pepper to taste


1 vegetable oil for frying enough to cover the bottom of pan


DIRECTIONS





Season chicken pieces with salt, pepper place in zip lock bag with the flour, salt and pepper.


Add 1/2 to 3/4 inch oil to a large, Iron skillet. Heat to approximately 365 degrees F Med high heat. Place chicken pieces in hot oil. Cover, and fry until golden, turning once. Drain on paper towels.





Gravy


Save the oil which is left just enough to cover the bottom of the pan with sprinkle in flour enough to


adsorb the grease..salt and pepper add water to the consistency you like.


Serve with Mac and Cheese ,green beans ,rice and of course sweet Tea.
Tom's Fried Chicken





Ingredients


3 1/2 pound frying chicken, cut into 8 serving pieces


2 cups buttermilk


1/4 cup water


2 teaspoons red pepper sauce [more to taste]


3 cups flour


1 tablespoon coarse salt


freshly ground black pepper, to taste


1 tablespoon dried oregano


1 tablespoon granulated garlic


1 teaspoon paprika


1 teaspoon cayenne


4 cups peanut oil, for frying





Method


Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain.





*Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off.





Serve immediately or cool to room temperature.
YUMMY





2/3 cup breadcrumbs


2/3 cup grated parmesan cheese


1/4 cup minced fresh parsley


1/4 teaspoon salt


1/8 teaspoon fresh ground pepper


5 tablespoons butter or margarine


3 cloves garlic, minced


3 lbs chickens, cut up





Preheat oven to 350.


In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.


In a small saucepan, heat butter and garlic over very low heat until butter melts.


Remove from heat.


Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.


Place chicken skin side up on a large foil-lined baking sheet.


Mix together any remaining crumb mixture and butter and sprinkle over chicken.


Place in oven and bake 1 hour.
Southern Fried Chicken





In a gallon size ziplock mix flour and Tony Chachera's Creole Seasoning mix. Season the chicken pieces with a little of the Tony's, also. In a bowl mix some milk and egg. Shake the seasoned chicken pieces in the flour mix, then knock off excess flour. Dip in the milk/egg mix and coat again with flour. Deep fry the chicken, usually till it floats. Then serve with green beans, mac and cheese, some slaw, a biscuit, and sweet tea.