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FoxxFire
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FoxxFire's Famous Fried Fowl

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Keywords cooking 2276, recipe 29, fried chicken 12, off topic 2
FoxxFire's Famous Fried Fowl

Beat your meat!

1.5-2 lbs frozen chicken

Defrost. Once done, trim as desired. For country style, leave the breast whole. For strips, cut perpendicular to the grain of the meat, about two cuts per breast. And for large nuggets, cut the breast in half, then cut in half again perpendicular to the first cut.
Put the chicken on a cutting board, and cover with plastic wrap. Using a meat hammer tenderizer (or, in my case, the top of my regular hammer), pound the chicken down to half the height it was. This breaks up the muscle fibers, adds more surface area for marinade and fry mix, and lets it cook quicker.

Marinate!

1 cup milk
1 egg
1 teaspoon salt
1 teaspoon paprika
.5 teaspoon Accent seasoning
.5 teaspoon black pepper
1/4 cup apple vinegar

Add milk and egg to a medium sized glass mixing bowl. Beat till frothy. Add the rest of the ingredients, beat till mixed. Add prepared chicken. Cover and put in fridge. Allow to marinate at least 4 hours, and up to 24 hours.

Fry!

Put your cast iron pan on the burner, and set to medium-high heat. While pan is heating up, prepare the fry mix.

1 cup flour
2 tablespoons corn starch
1 teaspoon baking powder
A few shakes salt and pepper
Add ingredients in large mixing bowl, mix well.

Now add canola oil (or your favorite high-temp oil) to the pan until it's a little more than halfway full. While the oil is heating, start dredging your chicken in the fry mix. Coat and pat the mixture into the chicken, getting about 3-4 pieces ready (I let them sit in the mixture until ready to use).
Once the oil in the pan is gently rippling, add the chicken (gently shaking off excess fry mix beforehand), slowly laying each piece in so that there is no splash back. Let the chicken cook for about 3 minutes, then (using tongs or some such!) gently turn the piece onto the other side for another 3 minutes. Turn once more to check for color; it should be a nice golden brown. Once done, remove the piece to a paper towel lined pan. Repeat until done!

This chicken goes well BBQ sauce, ranch, blue cheese, etc. Can be served as is, or in a bun as a sandwich.
For regional flair, change up the marinade. For Asian dishes, use a substitute combination of 1/4 cup soy sauce and 1/4 cup rice vinegar. For Italian, add basil and oregano.
Ultimately, this is just a general guideline for first time friers. Practice makes perfect, and don't be afraid to experiment with your own variations!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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I've had a couple guests ask me for this, so I figured I'd share if I ever did a write up :)

There are three basic steps, broken down in order, ingredients, and instructions.

Enjoy! :)

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Type: Writing - Document
Published: 6 days, 12 hrs ago
Rating: General

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caldaq
6 days, 9 hrs ago
Cool thankees!
FoxxFire
9 hrs, 45 mins ago
Hope you enjoy! :)
LittleThiefLyra
6 days, 8 hrs ago
Very solid and reliable chicken recipe, great guideline if you've never done this before. It's hard to mess this one up, and from this base you can do all kinds of cool stuff.

Personally I like to use citrus as the acid instead of vinegar, usually lemon juice but lime adds a really interesting twist. Subbing the milk for buttermilk is really tasty, if you feel like buying a carton of it. I'd go harder on the MSG, too ;p
FoxxFire
9 hrs, 42 mins ago
Thanks! I've been tinkering with frying chicken for a long time, and finally found something that worked for me in terms of effort and desired result :)
I skip the buttermilk as it tends to be an extra ingredient that's not always around; I found the vinegar helps sub for the sour, and helps tenderize the meat; but you are right if you have it on-paw:)
Kupok
6 days, 6 hrs ago
I like the part where there's no sugar, no sweetener, and no cinnamon.

Like, Everyone in my extended family tries to push a fried chicken recipe that has sugar in it and I'm like stawwwwp.
FoxxFire
9 hrs, 39 mins ago
Ack, ikr? There are few savory dishes I've found that need sugar. I find it more useful in sauce making. Your reaction is the correct one ;)
Ssurgul
6 days, 1 hr ago
MMmm, except for the wheat flour they sound delightful!

What I'm more curious to find, though, is if there's any good cheese stick recipes out there or not. ;)
FoxxFire
9 hrs, 35 mins ago
I imagine you can any sort of flour? And cheese stick is basically substituting cheese sticks for chick in this recipe. :3
Jamey
5 days, 19 hrs ago
blargh, I want to try this but I'm not s'posed to eat fried foods anymore!
FoxxFire
9 hrs, 34 mins ago
You can still smash it and marinate it (skip the egg and milk) and get a nice tend grilled chicken going :)
Jamey
32 mins ago
Might have to try that, but damnit I miss having fried foods.
ArielCelestia
5 days, 11 hrs ago
Yummy~
FoxxFire
9 hrs, 33 mins ago
Foxes know how they like their  birds :3
ArielCelestia
7 hrs, 53 mins ago
Well done! :>
norsehorse
15 hrs, 19 mins ago
Now I'm hungry, but lunch is still a couple hours away.
FoxxFire
9 hrs, 33 mins ago
Arg I hate that ^_^
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