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Requested by:

Photo by crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA
crunchy is looking for: (5 recommendations)
I have never made real fried chicken. I have a fear of frying in alot of oil. It's time for me to overcome it. I have a wok, I want to use that to fry in. What is your best recipe for a CRISPY, but MOIST fried chicken? Also, what oil? Method? THANKS!

Recommend a recipe

Last updated: Jul. 1, 2013 8:26 pm
Posted: Jul. 1, 2013 5:08 pm
 
Commented by: chairlifter
Jul. 1, 2013 5:15 pm
Crunchy, you can do about the same in the oven or on the grill if the oil frying creeps you out. Putting the oil into the eggwash you use to make the batter adhere helps a lot, as does doing these steps some hours in advance and repeating them, while chilling the chicken in the fridge...admittedly, I'm not that big on "juicy" but if you brined it for a few hours, it would come out juicy as you could ask for, and you would still be avoiding the fryer method, if that's a problem for you.
Comments:
crunchy
Jul. 1, 2013 5:53 pm
That sounds like a good option too, thanks!
 
Recommended Recipe:
Photo of: CindyD's Somewhat Southern Fried Chicken

CindyD's Somewhat Southern Fried Chicken

Submitted by: Cindy D In TN 
Home Town: Sedalia, Missouri, USA
Living In: Gordonsville, Tennessee, USA
Seasoned flour coats chicken thighs and drumsticks for frying. The golden brown chicken is quick and easy to make, and it's very budget-friendly. 
Recommended by: BigShotsMom
Jul. 1, 2013 5:17 pm
This is pretty much how I make fried chicken. That is the one thing I do use Crisco to prepare.
Comments:
crunchy
Jul. 1, 2013 5:54 pm
This looks fantastic! thanks :)
 
Recommended Recipe:
Photo of: Southern Fried Chicken

Southern Fried Chicken

Submitted by: Cindy Garrick 
A heritage recipe, both simple and reliable: chicken in a batter of salt, pepper, flour and paprika, quickly fried in hot vegetable oil. 
Recommended by: Coot226
Jul. 1, 2013 5:37 pm
Comments:
Coot226
Jul. 1, 2013 5:40 pm
http://allrecipes.com/video/348/how-to-make-buttermilk-fried-chicken/detail.aspx?prop24=RR_RelatedVideo
 
Coot226
Jul. 1, 2013 5:48 pm
http://www.youtube.com/watch?v=4zpc16R-6Bg
 
crunchy
Jul. 1, 2013 5:54 pm
Thank you so much!
 
midwestchef
Jul. 1, 2013 6:20 pm
You don't need a lot of oil to fry it. Maybe a good inch in your skillet. Keeping the oil hot prevents the chicken from absorbing too much oil.
 
Jul. 1, 2013 8:26 pm
DON'T DO IT!! You'll get addicted and it's not something you should do on a regular basis! Go for the oven-fried recipe, bake on a rack so the heat gets to all sides and maybe that'll satisfy your crunchy craving, Crunchy. I hope so!
 
Commented by: gammaray (=
Jul. 1, 2013 7:33 pm
No help here. I HATE frying food, and now just avoid it . . . but, HI CRUNCHY!!!!!!!! Miss you!!!!!!
 
Recommended Recipe:
Photo of: Millie Pasquinelli's Fried Chicken

Millie Pasquinelli's Fried Chicken

Submitted by: SUE PASQUINELLI 
Dredged with seasoned flour, chicken pieces are dipped in beaten egg then tossed again in the flour to ensure a deliciously crispy, juicy fried chicken. 
Recommended by: SHELLBELL
Jul. 1, 2013 8:26 pm
Try this recipe, it is great. I ALWAYS fry my chicken like this- dip in flour, then egg mixture, then flour again. Make sure your oil is hot enough before putting chicken in. I also taste my flower mixture before I start putting chicken in it to make sure there is enough seasoning. I make really good fried chicken this way !!
 
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