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    You are in: Home / Cookbooks / Fried Chicken - YUM!
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    38 recipes in

    Fried Chicken - YUM!

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    1 Reviews |  By Kippy2

    This is my family's favorite fried chicken! I have been using this recipe for years now and it's great hot or cold. This is a little on the salty side, but it's perfect for us. If you like less salt, cut back on the amount of salt during the soaking time. Great with baked beans and a potato salad.

    Recipe #351571

    I have made this recipe in the past and I am posting it in honor of Judy- Jude. Also posting for the "Cookathon" in memory of her (Jan, 09). She had many favorite recipes, however, this one by her father she really liked. I refer to it as KFC Judy D's Father's Recipe. It is very good.

    Recipe #348692

    Recipe #237963

    I am a retired caterer. I have used this recipe for many years. Everyone I have served it too seems to just love it and always come back for seconds. Its one of the simplest and easiest fried chicken recipes you will ever prepare. The Ritz cracker crumbs were used many years ago as a last minute substitute for saltines. I think this was a one of my best substitutes ever. Needless to say I never used saltines again. I hope you enjoy!

    Recipe #206235

    8 Reviews |  By AzArlie

    Old family recipe, so simple that guests refuse to believe that I'm not hiding some secret ingredient! Removing the skin from the chicken greatly reduces the fat content, but the chicken is moist and tasty, with a lovely brown crust. It's labor intensive, but worth every minute!

    Recipe #199160

    This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!

    Recipe #180936

    Recipe #163949

    13 Reviews |  By Marie

    Wonderfully browned oven baked chicken that tastes as good as fried. Serve with garlic mashed potatoes and delicious chicken gravy for a real comfort food dinner your family will love.

    Recipe #144215

    Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my recipe #149547 --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)

    Recipe #135894

    I got this recipe from a old recipe card book that I found at a yard sale. The recipe is delicious.

    Recipe #135792

    This is the best fried chicken! I make this all the time now. My neighbor came for dinner and now asks that I fry his chicken up for him when he's got the cravin. This is one of my more well known things I cook. I hope you enjoy. Prep time does not include the time for seasoning.

    Recipe #130258

    Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.

    Recipe #108364

    5 Reviews |  By ellie_

    This easy fried chicken is perfect for a 4th of July picnic with potato salad and all the fixings. Recipe Source: Bon Appetit (July 1982).

    Recipe #88085

    7 Reviews |  By Derf

    Tasty chicken from the local newspaper.

    Recipe #76671

    Chicken breasts are dipped in beaten eggs and cracker crumbs, then baked with butter. This chicken is really tender, moist and delicious! A real favorite in my household.

    Recipe #68613

    I don't know who Betty is, but this is the best fried chicken recipe I have ever used. I've been using this recipe since 1990 when I found it in The Dallas Morning News food section.

    Recipe #52686

    Very simple chicken recipe, but one my family is quite fond of. They love when there are leftovers, so they can make sandwiches!

    Recipe #47121

    This is an outstanding recipe. When I found this I decided I didn't need to look for the perfect fried chicken recipe any more - I already had it.

    Recipe #39618

    This is a great way to "fry" that chicken without all of the splatter on top of the stove. A good recipe, and I think it is good cold too.

    Recipe #29977

    A very easy to make chicken that is crispy and flavorful. Developed this recipe in 1979 and has been a tasty dish to prepare for company.

    Recipe #24894

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