Recipe Time! – Fried and Fraked Chicken

I know that it has been a couple of weeks since I last posted a recipe but here are 4 different ways to fry and frake (fry-bake) chicken. The 4 basic seasonings that I use are season salt/salt, pepper, onion powder and garlic powder. You can always add more if you’d like. It’s very adaptable. If you are not comfortable leaving chicken out that long, you can always put it in the fridge for about 2 hours and take it out so that it can come to room temp. These recipes are for about 2 -3 pieces of chicken depending on the size.

Fried Chicken 1:

What you will need:

– your choice of salt
– pepper
– garlic powder
– onion powder
– 2 eggs
– 2 tbls. water
– 1 cup flour
– parsley flakes (or fresh)
– 1 plate
– 1 bowl (large enough to place chicken in)
– 1 plastic baggie, gallon sized/paper bag
– drying rack (or plate covered in foil paper)
– oil
– frying pan

Prep: (About 4 hours prior to cooking)

Wash and clean chicken. Place chicken in plastic bag and add salt, pepper, onion and garlic powder. Place to the side and let sit for 3 hours.

Getting ready to fry:

Crack the two eggs in the bowl with 2 tbls. water. Whisk together and add seasonings as you like. In the plate put the flour, parsley, salt, pepper and any additional seasonings.

Take the chicken out of the bag, lightly coat it in the flour. Shake off any excess flour and dip in the egg mixture. Once done, dip in flour again and thoroughly coat chicken. Place on drying rack. Repeat for each piece of chicken. When you are finished, put the left over flour and egg in the plastic bag and discard.

The chicken needs 15 – 20 min to sit on a drying rack. It allows the flour to adhere to the chicken and will not fall off when you bite through.

Frying:

While the chicken is drying, put oil in the pan and place it a little past medium heat. You need about 1/2″ of oil in the pan.

Once the chicken is ready, turn the heat down past medium (about the same distance past medium to heat the oil) and add the chicken. While frying the bubbles should be thin and forming at a slowish rate. You should not hear a lot of loud frying noise as you would if you would do a deep fry.

Cook the chicken until its golden (or to your liking) and then turn. About 7 – 8 min per side. For smaller pieces, about 5 min per side. If you are still iffy, slice into the thickest part and if the juices run clear, then it is done.

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Fried Chicken 2:

What you will need:

– your choice of salt
– pepper
– garlic powder
– onion powder
– 2 eggs
– 2 tbls. water
– 1 cup flour
– 1/4 cup corn starch (makes it look like KFC or Popeye’s chicken)
– parsley flakes (or fresh)
– 1 plate
– 1 bowl (large enough to place chicken in)
– 1 plastic baggie, gallon sized/paper bag
– drying rack (or plate covered in foil paper)
– oil
– frying pan

Prep: Follow previous directions

Getting ready to fry:

Crack the two eggs in the bowl with 2 tbls. water. Whisk together and add seasonings as you like. In the plate put the flour, corn starch, parsley, salt, pepper and any additional seasonings.

Take the chicken out of the bag, lightly coat it in the flour mixture. Shake off any excess flour and dip in the egg mixture. Once done, dip in flour again and thoroughly coat chicken. Place on drying rack. Repeat for each piece of chicken. When you are finished, put the left over flour and egg in the plastic bag and discard.

The chicken needs 15 – 20 min to sit.

Frying: Follow previous instructions

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Fried Chicken 3:

What you will need:

– your choice of salt
– pepper
– garlic powder
– onion powder
– 1 1/2 cups buttermilk
– 1 1/2 cups flour
– parsley flakes (or fresh)
– 1 plate
– 1 bowl (large enough to place chicken in)
– 1 plastic baggie, gallon sized/paper bag
– drying rack (or plate covered in foil paper)
– oil
– frying pan

Prep: (About 4 hours prior to cooking)

Place buttermilk and seasonings in a bowl and place chicken. Set aside and let sit for 3 hours.

Getting ready to fry:

Prepare flour with seasonings. Take a piece of chicken out of the buttermilk and shake off excess. Place in flour to coat. Place back in buttermilk and then into the flour. Set on drying rack. Repeat for remaining chicken.

Let sit for 15 – 20 min on drying rack.

Frying: Follow previous instructions.

————————

“Fraked” Chicken:

What you will need:

– Panko bread crumbs
– Oil
– Season salt/Salt
– Pepper
– Parsley
– Onion powder
– Garlic powder
– Small baking sheet (if you don’t have one a cake pan will work)
– Foil/parchment paper

Prep: (About 4 hours prior to baking)

Wash and clean chicken. Season. Set aside for about 3 hours.

Baking:

20 min prior to baking, preheat oven to 400 deg. Should take about 15 min.

Add panko to a bowl (about a cup) and pour enough oil to get it wet. Add seasonings and mix well. Place chicken and coat with the panko. Place in pan lined with aluminum foil.

Place in oven for 40 – 50 for pieces with bone (thigh, leg) and 20 min for breast.

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Hopefully this will help those who are intimidated in frying chicken. These recipes can be adapted for pork and beef as well. Let me know the results of your adventure!

God Bless!

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