Best Blue Ribbon Fried Chicken Recipes

Provided by Kami Roberts

Categories Chicken

Time 50m

Number Of Ingredients 11

3 lb whole chicken pieces
24 oz vegetable oil (or 6 cups shortening if using pressure cooking method)
2 c buttermilk
1 large egg
2 2/3 c flour
1 pkg top ramen chicken flavor seasoning (set noodles aside for another use)
2 Tbsp salt
2 tsp msg
1/2 tsp pepper
1/4 tsp sweet paprika
1/8 tsp garlic powder

Steps:

1. Place chicken pieces into a large glass or plastic bowl. Pour enough cold water to cover chicken and add 1/2 cup salt and 2 teaspoons granulated sugar to make a brine. Cover and chill overnight in refrigerator. Remove chicken and discard brine. Rinse chicken thoroughly. Allow chicken to drain, about 20 mins, then pat dry with paper towels.
2. Whisk egg until whites are bubbly and a little frothy while gradually incorporating buttermilk until thoroughly mixed. Combine flour, MSG, Top Ramen seasoning, and other seasonings into a separate mixing bowl, and mix until well blended.
3. Heat oil in fryer or large frying pot to 400 degrees. Meanwhile, dip chicken in buttermilk mixture, then roll in flour mixture, a few pieces at a time. Let pieces rest about 15 - 20 mins to allow breading to set.
4. Carefully lower chicken pieces into hot oil using fry basket or heavy slotted spoon, a few pieces at a time so not to crowd the chicken together. Fry until chicken is a nice golden brown and internal temperature is 160 degrees. Drain pieces on paper towels, and let rest for 15 minutes to allow juices to redistribute through meat. Serve
5. SUGGESTED PRESSURE COOKER METHOD: Melt shortening in pressure cooker over medium heat until temperature reaches 400 degrees. Drop chicken, a few pieces at a time, and close and lock the lid. Cook for 10 minutes after pressure builds. Release lid, remove chicken, and drain. Let rest for 15 minutes. Serve.

Brooklyn Bowl Fried Chicken image

Provided by Pete Wells

Time 25m

Yield 4 servings

Number Of Ingredients 9

Vegetable oil, for frying
4 large egg whites
1/2 cup matzo meal, or matzo crackers crushed with a rolling pin
1/2 cup all-purpose flour
1 medium chicken (about 3 pounds), cut into eight pieces (2 legs, 2 thighs, 4 breast pieces; save wings for stock)
Fine sea salt
freshly ground black and white pepper
1 teaspoon Cajun seasoning (see recipe)
Honey, for serving

Steps:

Fill a large pot with oil to a depth of about 3 inches. Heat the oil over medium-high heat until a deep-fat thermometer reads 375 degrees.
Meanwhile, whisk the egg whites in a large, shallow bowl. In a separate shallow bowl, combine the matzo meal and flour. Keeping the dark meat and the white separate, dip each chicken piece in egg white and let excess drip back into the bowl. Then roll each chicken piece in the matzo mix, and tap off excess.
Carefully lower the chicken thighs and drumsticks into the oil. After 3 minutes, carefully add the breast pieces. (Keep the oil at 375 by adjusting heat as necessary.) Fry until dark gold, about 10 minutes more. Transfer the fried chicken to a paper-towel-lined plate. Sprinkle immediately with salt and pepper, then coat the pieces with the Cajun seasoning. Serve the chicken with honey, for dipping.

Grandma's Unbreaded Fried Chicken image

Provided by joeyjoan K

Categories Chicken

Time 1h

Number Of Ingredients 4

chicken, frying pieces 1lb per person
salt and pepper, to taste
3-4 slice bacon fat or 3 Tbsp cooking oil
large skillet that hold heat (i.e. cast iron )

Steps:

1. Cook bacon in skillet or heat cooking oil. Oil will spit when you drop water in it when hot enough. (My Grandma only used bacon fat, that was her frying oil of choice, It does add to the flavor of the chicken.)
2. Salt and pepper your chicken to taste. When your oil is hot enough, carefully place the chicken in the pan bottom side down.
3. Cover and simmer on medium-ish heat for 15 min.
4. Using TONGS turn chicken. Recover and continue to cook for 15 min more.
5. Check the meat if the meat has started to pull away from the leg bone raise the heat a little and cook uncovered, rearrange the meat according to the heat in your pan. If meat is not pulling away continue to cook covered on medium-ish heat. After you uncover and raise the heat, turn every 10ish minutes, cooking till meat is cooked thru and the skin is golden brown and crispy. Remove from pan and keep warm.
6. Make your gravy using the pan drippings.
7. Serve warm or cold. This makes the best cold picnic chicken.