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Old 08-26-2006, 12:12 PM   #11
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woohooo! Help was to the rescue!!! Everyone's recipes look great, and I took a few pointers myself as I cannot fry chicken worth a hoot in a frying pan. My recipe has been altered over about 5 years now, and a lot of it is a combination of all the recipes here. Time willing, I do brine or let the chicken sit in seasoned buttermilk. My no fail recipe is a dry dredge, then batter, thrn back in the dry dredge and deep fried.

Fried Chicken

DRY DREDGE:
3 CUPS FLOUR
2 T GARLIC
1 T CHILI POWDER
PEPPER TO TASTE
1 T ONION POWDER
1 PACK CRACKERS, CRUSHED
SALT TO TASTE
aDD IF DESIRED: CORNMEAL, PARMESAN CHEESE, BREAD CRUMBS.....
BATTER:
1 EGG
3/4 CUP MILK
1/2 TSP SALT
3/4 CUP FLOUR
1/2 TSP PEPPER
1/2 TSP ONION POWDER
1/2 TSP GARLIC POWDER
1 T LEMON JUICE

PREPARE DRY AND BATTER MIXTURES.DREDGE CHICKEN, BATTER, DREDGE AGAIN TILL COATED THICK. DEEP FRY 365 TO 375 UNTIL GOLDEN. USE DRY DREDGE FOR GRAVY: 4 T DRIPPINGS, 3 T FLOUR, 2 CUPS MILK.
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Old 08-26-2006, 12:20 PM   #12
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Thanks so much everyone! I've recently told my kids we'd be frying chicken & I didn't have a great TNT recipe.
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Old 08-26-2006, 12:44 PM   #13
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Cajun Fried Chicken

This may not be authentic Cajun -- not sure where I got the recipe -- but it sure is GOOD!

Cajun Fried Chicken

1/2 Teaspoon Cayenne Pepper
1 Tablespoon Dijon mustard
1/3 Cup Tabasco Sauce (Original)
1/4 Cup Water
1 Cup Unsifted Self-Rising Flour
1 Teaspoon Salt
3-Pound Cut-Up Chicken
1 1/2 cups Vegetable Oil

Combine cayenne, mustard, Tabasco, and water in a bowl just large enough to hold chicken.

Deeply pierce chicken several times with cooking fork, then add to bowl, turning to coat well. Marinate for 1 hour, turning frequently. Drain chicken on rack for about 10 minutes.

Combine flour and salt in a 1-gallon plastic sealable plastic bag. Add chicken a few pieces at a time, seal bag, and shake to coat chicken well with flour mixture. Remove chicken from bag, shaking off excess flour, and return the pieces to rack. Repeat with remaining pieces of chicken. Allow chicken to dry on rack for about 30 minutes.

Heat oil to 375 degrees Fahrenheit in frying pan large enough to hold all of the chicken. Fry for 30 minutes, turning it over only one time (i.e., 15 minutes on each side). Drain on paper towels.
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