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Fried Chicken Tips And Recipes

July 2, 2010

Fried Chicken on a PlateIf you don't have any cooking oil and want to fry chicken, find a cast iron skillet and fry the chicken in its own juices. It will be just as finger lickin' good as KFC, only healthier. What I do is turn the stove-top up to about 6 or 7 and lay the chicken pieces in the pan. When they start cooking, you have to turn, turn, and re-turn all of them. The skin is crispy and the chicken is great.

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By bentcrazy39 from Springfield OH.

 
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August 24, 2004

Often, grocery stores will drastically lower the price of deli fried chicken towards closing time (most times you have to ask). They are usually a little dry by then.

 
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May 3, 2006

This recipe is a clone of KFC, but tastes like the real thing. A little work but less expensive than KFC chicken.

 
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Bronze Post Medal for All Time! 219 Posts
September 7, 2006

Please tell me how to keep fried chicken crisp. When I take fried chicken to work for lunch in my tupperware bowl and lid it gets real soft. I hate soft fried chicken. Any suggestions?



Onesummer from GA

Answers

September 9, 20060 found this helpful

Don't put the lid on your tupperware container! Just place the container in a vegetable bag (with the tiny holes), or cover loosely with wax paper. It's the moisture in the chicken that makes it soggy when you enclose it with the lid.

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Ruth C.

 
By angela== Tupperware Lady (Guest Post)
September 9, 20060 found this helpful

From my point of view The Tupperware is working too well.And I can use your story in my business!!lol
Leave the lid off or use a fold over kind of plastice baggy, these have enough ventilation for keeping the crispies on your chicken yummy

 
September 9, 20060 found this helpful

just wrap your chicken in a paper towel and put it in your lunch bag or box. It won't hold in the moisture and get soggy.

TC in MO

 
By Becki in Indiana (Guest Post)
September 9, 20060 found this helpful

I would wrap the fried chicken in tinfoil, or even just wrap it loosely in paper towel and then place in a paper bag.

 
By carla bledsoe (Guest Post)
September 11, 20060 found this helpful

make sure the chicken is completely cold before you put the lid on. if it is still a problem, wrap the pieces in paper towels

 
By Jennifer (Guest Post)
November 9, 20070 found this helpful

When I take leftover fried chicken I don't put it in the frig after it's been cooked. I place it on a plate on the stove, and in the morning I wrap it in aluminum foil.

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Jennifer, GA

 
By Benefeenie (Guest Post)
September 10, 20080 found this helpful

Cool the chicken completely. Store it in a paper towel inside of a paper bag for lunch. The plastic cover is making the chicken too moist.

 
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Bronze Feedback Medal for All Time! 156 Feedbacks
February 6, 2007

Mother was away and Dad and I invited our Presbyterian minister to dinner. I had helped Mother in the kitchen, but had never prepared dinner on my own.

 
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July 29, 2008

Have you ever bought take-out fried chicken and discovered that it was dry? I encounter this occasionally especially with grocery fried chicken.

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The upside, is that after a certain hour, they sell it at a reduced price.

 
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Silver Post Medal for All Time! 361 Posts
August 11, 2008

This recipe was sent to me by a friend and is very tasty. It's a dish I'd make again and to also serve when having guests.

 
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January 21, 2009

I've always wanted to fry chicken with flour but it always comes out either burnt or undercooked. Any tips on how to do it just right?

Rosemarie from Lynn, Mass.

Answers

By (Guest Post)
January 21, 20090 found this helpful

Use Crisco Shortning. Have it about 1/2 inch deep in the frying pan. Place floured chicken in the hot grease 350-360 degrees.

Fry chicken covered with a lid for about 30 minutes.

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Remove the lid and turn chicken over and fry uncovered about 20 minutes browning the other side of the chicken.

 
January 21, 20090 found this helpful

I agree. Don't be impatient and turn it too often, once is enough.
And keep the heat even. My Grandmother would never cook chicken in anything but a cast iron skillet! Said it did the cooking for her.

 
By Blue Jean (Guest Post)
January 21, 20090 found this helpful

My husband taught me his mother's recipe for Oven Fried Chicken. I don't have to babysit the pan on the stove!

Put about 1/4" of cooking oil in a roasting pan in a preheated 350 oven. While it heating up, coat chicken parts in your flour and spices by shaking in a zip bag.

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Place chicken in a single layer in the heated pan, then back into the oven for 30 minutes. Turn over and bake for another 20 minutes or so, depending on how brown and crispy you like your chicken. Drain on paper towel lined plates. Enjoy!

 
By Judy J. (Guest Post)
January 21, 20090 found this helpful

Go to http://www.foodnetwork.com and search for Paula Deen's recipe for fried chicken. It's a no-fail deal.

 
January 21, 20090 found this helpful

A tip I JUST learned! Dark meat is fattier/juicier than white meat, so in order to keep the white meat pieces from coming out drier, cook them slightly less long than the dark ( if deep frying).

 
January 21, 20091 found this helpful

You all might laugh at this: When I first read the heading 'Fried Chicken Tips', I wondered " what parts of the chicken are the 'tips'?" Haha maybe the chicken isnt the only thing 'fried' today!

 
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June 8, 2009

How do you cook chicken to taste like Kentucky Fried?

By lyle

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July 28, 2009

Wash and cut up chicken. Tip pieces in beaten egg, season with salt and roll in flour.

 
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July 28, 2009

Blend ingredients with fork until well mixed. Coat chicken with the mix and place the pieces of chicken on an ungreased cookie sheet.

 
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July 28, 2009

Preheat oven to 350 degrees F. In pie plate, combine crumbs, thyme, oregano, paprika and salt. Pour egg whites into second pie plate.

 
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July 28, 2009

Mix all the ingredients with the chicken pieces and marinate for at least 2 hours in the fridge.

 
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July 28, 2009

I am looking for recipes for southern style fried chicken. Any recipes would be appreciated.

 
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July 28, 2009

The best fried chicken ever. Skin chicken and leave to soak in cold water for 2 hours before frying. Take directly from water and coat with self rising flour.

 
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