Best The Best Fried Chicken Pressure Luck Cooking Recipes

THE BEST FRIED CHICKEN

Steps:

• Add all the brining ingredients to a large bowl and mix until combined. Then, add the chicken and cover with a lid and set in the fridge for 8-24 hours (NOTE: Do NOT skip this step. Trust me. It's how the chicken becomes loaded with incredible, juicy flavor).
• When the chicken is brined and ready to fry, either fill a deep fryer with the oil to the max line (about 3 quarts of oil in a 12-cup capacity fryer) or fill a deep Dutch oven (7 quart size) or large stock/soup pot halfway. Turn the deep fryer temperature to 375° and wait until ready (usually a light will indicate when it is) -OR- set your stove for the Dutch oven/pot at high heat until it hits 365°-375°. (NOTE: I've found it easiest and quickest to use a deep fryer for this if you have one - and, if not, you can get one for relatively cheap. But you can also totally use a Dutch oven or stock/soup pot to deep fry in as well. Just get a meat or candy thermometer and make sure the temperature is between 365°-375° before adding the chicken and frying. Whichever you choose, this chicken must be fully submerged in canola oil (or any frying oil of your choice) for it to achieve the spectacular results (no pan frying and flipping!)
• Once the oil's heated, mix together all of the crisping potion ingredients in another large bowl. Take the chicken directly from the brining bowl, place it directly in the crisping potion bowl and roll each piece of chicken in the potion until tightly packed and fully-coated. Get every nook and cranny of the chicken coated with the mixture. However, ONLY coat the amount of chicken you are about to fry at this time. It should be coated ONLY before it is immediately fried.
• If using a deep fryer, in batches, add the chicken to the basket in one layer (nothing on top of each other) and carefully submerge into the oil, uncovered, for 12-14 minutes until a deep golden brown coating is achieved. Remove the basket when done and use the thermometer to poke the chicken and make sure the meat's at least 165°, which means it's safe to eat. If not, continue to fry until it is (NEVER eat raw/underdone chicken). Then, use tongs to transfer the chicken to a paper towel-lined serving dish (NOTE: see yellow "Jeffrey Sez" section). If using a Dutch oven, use tongs to carefully place the chicken in the oil, piece-by-piece, until the pot is filled with one layer of chicken (you'll do this in batches). Allow to fry for 12-14 minutes, uncovered, until a deep golden brown coating is achieved. Use the thermometer to poke the chicken and make sure it is at least 165° in temperature, which means it's safe to eat. If not, continue to fry until it is (NEVER eat raw/underdone chicken). When done, use tongs to transfer the chicken to a paper towel-lined serving dish (NOTE: see yellow "Jeffrey Sez" section).
• Let the chicken cool for 5-10 minutes before eating.
• Enjoy with hot sauce, honey butter, ranch or any of your favorite fixins'!

THE BEST FRIED CHICKEN

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

SOUTHERN LIVING'S BEST FRIED CHICKEN

Steps:

• Combine 1 tablespoon salt with 3 quarts water in a large bowl or container. Add chicken, cover and refrigerate 8 hours or overnight. Drain, rinse with cold water and pat dry.
• Stir together remaining 1 teaspoon salt and the black pepper. Sprinkle half the mixture evenly over chicken.
• In a large sealable plastic bag, combine remaining pepper mixture and flour. Add 2 pieces chicken to bag and shake well to coat. Remove chicken pieces, shaking off extra flour, and set aside. Repeat with remaining chicken.
• Take a large (10- or 12-inch) cast-iron skillet or chicken fryer, for which you have a lid, and fit with a candy or deep-frying thermometer. Add oil and bacon drippings and heat to 360 degrees over medium heat; the oil will ripple and possibly give off a few wisps of smoke.
• Using tongs, immediately add chicken pieces, skin side down (work in batches if necessary to avoid crowding pan). The oil will drop to about 325 degrees, where it should stay; adjust heat so that oil is bubbling gently around the pieces. Cover and cook 6 minutes; uncover and cook 9 minutes. Turn chicken pieces; cover and cook 6 minutes. Uncover and cook another 5 to 9 minutes, depending on size of pieces. If necessary for even browning, turn pieces over a few times toward the end.
• Drain on paper towels or paper bags. Let cool at least 20 minutes before serving.