For cooking fried chicken, young birds, less than nine months old are the best to use. In the grocery these will usually be labeled as fryers. The older birds require a moist heat to cook because they get tougher as they age.
Select a fryer for cooking fried chicken that weighs no more than 3 ½ pounds after it has been “dressed out” or cleaned as they are in your grocery store. Almost always young will want the chicken cut into serving pieces to fry. The exception is if you choose to cook a whole one in a large deep fryer like the turkey fryers. The birds weighing less than 2 ½ pounds could be cut into quarters for serving pieces. I prefer smaller pieces to make sure they are thoroughly cooked through.
Everyone has a different method of breading their bird when cooking fried chicken. The common way is after washing the chicken, pat dry. Add salt and pepper or seasoning in a bag of flour or bread crumbs; put chicken pieces in bag and shake to coat. I prefer to mix an egg or two with buttermilk and dip my chicken pieces in this mixture; then I shake it in flour with my combination of spices.
I worked for years on getting the right combination of spices to cook meats with. I use this blend on everything so it makes a large batch. I love it most when cooking fried chicken. I add 5 tablespoons to every two cups of flour; (this is what it takes to bread 1 chicken.) If you do not like a lot of seasoning only add 4 tablespoons; it needs no additional seasoning.
MY FRIED CHICKEN SEASONING
I combine all ingredients in large bowl; use mixer to blend it well.
I store on my shelf in clean dry canning jars with lids; makes about 4 quarts.
NOTE: I sprinkle on all kinds of meat but it is the BEST FRIED CHICKEN SEASONING.
Mix 4 to 5 tablespoons with each 2 cups of flour (I like 5). I dip my
chicken in buttermilk egg mixture first; then the seasoned flour.
NOTE: I prefer small pieces of chicken; I cut the whole breast into half vertically, then in half horizontally making 4 pieces from the breast. Also I slice and “butterfly “ any real thick meaty parts so the flavor gets through better and it cooks more evenly. I do this also with the thigh; cut into the bone and “kind of butterfly” it open. I also make a cut into the leg bone to open it slightly. I do this because I have been served too much chicken which has not been cooked through; this helps. I do this before I begin breading.
KENTUCKY FRIED CHICKEN RECIPE
Although this recipe for cooking fried chicken is from Kentucky and called Kentucky fried chicken, I think my spice mix above comes closer to the famous KFC than this one does.
Season chicken with salt and pepper. Cover with the water and simmer until tender. Drain on paper towels and refrigerate until time to deep fry. Sift flour, baking powder, salt and pepper into a mixing bowl. Add beaten egg and milk all at once.. Mix well. Dip each piece of chicken in batter. Then fry in hot deep oil about 5 minutes until golden brown.
SOUTHERN CHICKEN RECIPE
Salt and pepper chicken pieces generously. Dip chicken in buttermilk, then flour. Refrigerate floured chicken for at least two hours. Place enough oik in a heavy deep skillet to a depth of 1/2 inch. Heat over moderately high heat. Oil should sizzle when chicken is added. Cook in hot oil until lightly brown on bottom. Turn chicken pieces over and brown on the other side. Chicken takes about 25 minutes to cook. When chicken is done, remove and drain on paper towels.
GARLIC FRIED CHICKEN
Soak chicken pieces overnight covered with water with 1 teaspoon salt added. Drain pieces. Mix milk and egg together. Sprinkle chicken with salt, pepper and garlic powder. Dip pieces in milk & egg mixture, then dip in flour. Fry in moderately hot hol until brown on bottom. Then turn to other side and brown. When chicken is brown and tender, remove and drain on paper towels.