Fried Chicken recipe?

I would like to try this .....please share recipes......I would like a simple recipes that doesn't take too much ingrediants.......Thank YouFried Chicken recipe?
My Grandmother always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 4 hours.....and always use small chickens.





Salt and pepper, for seasoning chicken


1 (2 1/2 pound) chicken, cut into pieces


Peanut oil, for frying


3 eggs


1/3 cup water


2 cups self-rising flour


1 teaspoon black pepper


Season the chicken pieces well with salt and pepper and place in the refrigerator for at least 2 hours, up to overnight.


Heat peanut oil in a cast iron skillet to 350 degrees F.


Beat eggs and water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to oil, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)Fried Chicken recipe?
dip chicken breasts into a beaten egg, then dip in breadcrumbs.





shallow fry in a good lump of butter until golden brown (about 10mins - make sure they're not still pink in the middle).





Quick, simple %26amp; delish...x
find a friend or a neighbor dude
simple fried chicken recipe...marinate chicken in fish sauce, calamansi or lemon juice, lots of crushed garlic, black pepper. Marinate overnight.
http://www.ichef.com/recipe.cfm?task=dis鈥?/a>
Buttermilk Fried Chicken:





Serves 8; Prep time: 30 minutes; Total time: 1 hour


Marinating the chicken in buttermilk makes the meat moist and flavorful. Chicken breasts cook faster than other parts, so fry them separately in the last batch. For fried chicken with less fat and fewer calories, remove the skin before marinating.





2 cups low-fat buttermilk





Coarse salt





3 teaspoons cayenne pepper





2 whole chickens (2 1/2 to 3 pounds each), each cut into 10 serving pieces (wings, thighs, drumsticks, and 4 breast pieces)





3 cups all-purpose flour





2 cups vegetable oil





1. In each of two 1-gallon resealable plastic bags, combine 1 cup buttermilk, 1/2 tablespoon salt, 1/2 teaspoon cayenne, and half the chicken pieces. Shake to coat; refrigerate up to 2 days. (See How to Coat and Fry Chicken for more details.)





2. In a large, shallow bowl, whisk flour with 2 tablespoons salt and remaining 2 teaspoons cayenne. (This pungent spice is made from ground dried chiles. Used in small quantities, it adds heat to dishes without being overpowering.) Dredge chicken pieces, one at a time, in mixture, shaking off excess.





3. In a 12-inch cast-iron skillet (or other heavy-bottom skillet), heat oil to 350掳 on a deep-fry thermometer (or until a pinch of flour sizzles when dropped in the oil).





4. Carefully add 1/3 of the chicken. Cook 10 minutes; turn chicken with tongs. Cook until golden brown, juices run clear, and internal temperature is 165掳, about 10 minutes more. Transfer to a rack to drain. Season with salt, if desired.





5. Return oil temperature to 350掳. Repeat with remaining chicken.

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