I am a fan of a famous fried chicken take-away and am looking for that special coating of ( herbs and spices ) Does anyone have their own recipe so I can cook my own I know how to cook, I,m just looking for a coating. CHEERS.Has anyone got a recipe for a coating for fried chicken ?
Fried Chicken Coating
INGREDIENTS
2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano
ADDITIONAL INGREDIENTS:
2 eggs
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
vegetable oil
http://allrecipes.com/Recipe/Fried-Chick鈥?/a>Has anyone got a recipe for a coating for fried chicken ?
I like Tyler Florence's fried chicken from his ';Tylers Ultimate'; show.
Ingredients
鈥? (3 to 4 pound) chicken, cut up into 10 pieces
鈥osher salt
鈥? cups all-purpose flour
鈥? tablespoons garlic powder
鈥? tablespoons onion powder
鈥? tablespoons sweet paprika
鈥? teaspoons cayenne
鈥reshly ground black pepper
鈥? quart buttermilk
鈥? tablespoons hot chili sauce (recommended: Srirachi)
鈥eanut oil, for frying
鈥?/4 bunch fresh thyme
鈥? big sprigs fresh rosemary
鈥?/4 bunch fresh sage
鈥?/2 head garlic, smashed, husk still attached
鈥emon wedges, for serving
Directions
Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for each quart of water used. Cover and refrigerate at least 2 hours or overnight.
In a large shallow platter, mix the flour, garlic powder, onion powder, paprika, and cayenne until well blended; season generously with salt and pepper. In another platter combine the buttermilk and hot sauce with a fork and season with salt and pepper.
Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the flour mixture,
then dip them into the buttermilk; dredge them again in the seasoned flour. Set aside and let the chicken rest while you prepare the oil.
Put about 3 inches of oil into a large deep pot; it should not come up more than half way. Add the thyme, rosemary, sage, and garlic to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on one of those clip-on deep-fry thermometers. The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.
Once the oil has reached 350 to 365 degrees F, working in batches, carefully add the chicken pieces 3 or 4 at a time. Fry, turning the pieces once, until golden brown and cooked through, about 12 minutes. Total cooking time should be about 30 minutes. When the chicken is done, take a big skimmer and remove the chicken pieces and herbs from the pot, shaking off as much oil as you can, and lay it on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with more salt and a dusting of cracked black pepper. Repeat with the remaining chicken pieces. Once all the chicken is fried, scatter the fried herbs and garlic over the top. Serve hot, with big lemon wedges.
Southern Fried Chicken
Ingredients
1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 (2 to 3 pound) whole chicken, cut into pieces
Directions
Heat the shortening in a large, cast iron skillet over medium-high heat.
In a brown paper lunch bag, combine the flour, salt, paprika and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet.
Repeat until all of the chicken is coated and in the skillet.
Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes.
Remove the lid, and increase heat to medium-high.
Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
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Restaurant Style Fried Chicken
Ingredients
2 eggs, beaten
2/3 cup milk
1 1/2 cups all-purpose flour
1 (.7 ounce) package dry Italian-style salad dressing mix
1 packet dry tomato soup mix
1 (4 pound) whole chicken, cut into pieces
vegetable oil or shortening
Directions
In a small bowl, mix egg beat and milk together. Set aside.
In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
Heat oil or shortening in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
This the best recipe from Alton Brown. I forst saw it on tv then tried it and it is amazing.
1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying
Directions
Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven
INGREDIENTS
1/3 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon pepper
1/2 teaspoon paprika
1/4 teaspoon poultry seasoning
1 egg, beaten
1/4 cup 2% milk
2 chicken thighs
2 chicken drumsticks
canola oil
DIRECTIONS
In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes.
Heat about 1 in. of oil in a large skillet. Fry chicken until golden brown on all sides. Reduce heat to medium and cook until a meat thermometer reads 180掳, about 15 minutes.
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SALTINE DIPPED --
INGREDIENTS
30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
1 egg
1/4 cup vegetable oil
6 skinless, boneless chicken breast halves
DIRECTIONS
Place crackers in a large resealable plastic bag; seal bag and crush crackers until they are coarse crumbs. Add flour, potato flakes, seasoned salt, and pepper to bag and mix well.
Beat egg in a shallow dish or bowl; heat oil in a large skillet over medium high heat.
One by one, dredge chicken pieces in egg beat, then place in bag with crumb mixture, seal bag and shake to coat.
Reduce heat to medium and cook coated chicken in skillet for 15 to 20 minutes, turning frequently, until golden brown and juices run clear.
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Garlic Chicken Fried Chicken --
INGREDIENTS
2 teaspoons garlic powder, or to taste
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon paprika
1/2 cup seasoned bread crumbs
1 cup all-purpose flour
1/2 cup milk
1 egg
4 skinless, boneless chicken breast halves - pounded thin
1 cup oil for frying, or as needed
DIRECTIONS
In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
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Oven Fried Parmesan Chicken--
INGREDIENTS
1 clove crushed garlic
1/4 pound butter, melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/8 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.
Ingredients:
1 1/2 cups buttermilk, low fat
1 teaspoon salt
3 teaspoons Creole seasoning, divided
1 to 1 1/2 pounds boneless chicken tenders
2 cups all-purpose flour
2 to 3 cups shortening or Canola oil
Preparation:
In a large food storage bag, combine buttermilk, 1 teaspoons salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours.
Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly.
Heat oil in a deep heavy skillet to about 350掳. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. Serve with Come Back Sauce, Jezebel Sauce, or Sweet and Sour Sauce.
Serves 4 to 6.
well i made this ::::in a plastic bag put flour and any herbs and spices you have %26amp;salt pepper give it a good shake , beat a few eggs in a dish , make some bread crumbs, now dip chicken in egg ,then give it a good shake in flour mix back into the egg then into flour egg again then into crumbs and fry ...every one thought they were eating , that very famous chicken
Make an egg wash with hot sauce and a teaspoon of mustard. Whisk it well. Dip your chicken in seasoned flour, dust off, dip in the egg wash and then flour again.
Unless you soak the chicken in the egg wash you will not taste the hot sauce. The mustard will help the chicken fry up the prettiest golden brown. Very tasty.
Put some flour with salt and pepper in a brown bag. Dip your chicken pieces in some buttermilk. Put the chicken in the bag of flour and shake to coat. Fry till done.
Simple.
i use corn flakes they are fantastic! simply easily
Have you tried Top Secret Recipes? They actually have the recipe for those ';secret herbs and spices'; you like so much
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