Do you have a GREAT fried chicken recipe? Please share....

Try this one, we all love it in our home.
1 cup all purpose flour,
2 teas garlic salt,
2 teas pepper (seems like alot of pepper but its not),
1 teas paprika,
1/2 teas poultry seaoning,
1/2 cup milk ,
1 egg, beaten,
3 pounds chicken cut up (you can use all legs or thighs or whatever you prefer.),
in large bowl or ziplock bag combine first 5 ingeredients, in a bowl combine milk and egg, toss chicken peices in flour mix, dip into egg then back into flour mix again. heat about an inch of oil into a frying pan, (I use one of the electric pans that are deep with a nice lid on top) fry chicken in batches till tgolden brown on all sides, you will have to turn it now and then and keep the lid on a little bit too., return all chicken to pan then reduce heat tio medium and cook another 30 min or so. Drain on newspaper or brown grocery sack when done. as you use this recipie you can add your own spices you like.
hope you like it!!

kcmom,
I'm trying a KFC clone tonight for dinner. However, I think I'll add poultry seasoning as in Austin's mom's recipe. That stuff really adds some zip.

I used a KFC Original Fried Chicken clone recipe tonight. The taste was right on except for the salt. I think the recipe was a typo as it called for 4 tablespoons of salt. I mean, that's a 1/4 cup! I think the author meant 4 teaspoons instead.
Anyway, we really liked it except for the salt factor and next time will do the teaspoon, not tablespoon. Here's the recipe.
1 egg, beaten
2 cups milk
2 cups all-purpose flour
4 teaspoons salt (but original recipe said 4 Tb.)
2 teaspoons pepper
1 teaspoon MSG (Accent flavor enhancer)
Also, I added 1/8 tsp. of poultry seasoning as in the above recipe by Austin's mom, along with a dash of cayenne pepper.
Original recipe said to use 8 pieces of chicken with skin, but I used half a pack of Perdue skinless chicken breast from BJ's, cut up into smaller, more finger-friendly pieces.
Put whatever oil in deep fryer (recipe said to use 6 cups Crisco cooking oil), heat to 340 degrees (according to my manual).
Mix the dry ingredients in one bowl.
Mix the egg and milk in another bowl.
Dip the chicken into milk/egg mixture to moisten, then dredge in flour mix until covered nicely. I cooked the pieces for 8 minutes, turned them over and cooked for another 4. They were a nice KFC color at that time.
My kids thought it was great, but even they said to cut the salt next time. The MSG just adds the right flavor.
[This message has been edited by ryan's mom (edited June 18, 2003).]

I've never used MSG before until this recipe, and I'm sure the same canister will be in my cupboard for ten years or so.
I try to avoid it, but it is in things like Doritos. I just checked our bag of Cooler Ranch ones on the fridge.

A seasoning I add is sweet basil...fresh dried.
My family loves it. Don't use too much though.

Remade the recipe last night with 1 Tb. of salt instead of 4. It definitely was NOT enough. Will try 2 Tb. of salt sometime next week in my quest to perfect this recipe. My chicken chunks were too big this time too. I get the Perdue breasts but will do small, nugget-sized chunks again next time.

Ryan's Mom:
I have also been in search of the elusive KFC-like chicken recipie. May I suggest trying something I discovered from another recipie: try soaking the cut up chicken in buttermilk overnight (best) or at least 4 hours prior to frying. It makes the chicken very moist and tender and you can use the buttermilk as part of the coating.
Good Luck,
Troy

I think I saw a KFC knock off recipe at [url="http://www.topsecretrecipes.com."]http://www.topsecretrecipes.com.[/url] It's a pretty cool site with lots of recipes.
Rebekah
Oops, it wasn't there, but I did find it:
Chicken Like the Colonel's
1 tablespoon Rosemary
1 tablespoon Oregano leaves
1 tablespoon Powdered sage
1 teaspoon Powdered ginger
1 teaspoon Marjoram
1 1/2 teaspoons Thyme
3 tablespoons Brown sugar -- packed
3 tablespoons Dry parsley -- minced
1 teaspoon Pepper
1 tablespoon Paprika
2 tablespoons Garlic salt
2 tablespoons Onion salt
2 tablespoons Chicken bouillon powder*
1 package Tomato cup-a-soup mix
*or 4 bouillon cubes mashed There are actually 11 spices in the above combination, but an additional 3 ingredients were necessary to derive that special flavor.
Place all ingredients in blender with on/off speed for 3-4 minutes to pulverize, or rub through a fine strainer. Store in an airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour, add 1 ounce mix to a cup of flour for coating chicken.
Source: Teresa Demarco
[This message has been edited by rebekahc (edited July 02, 2003).]

choguy,
Thanks for the tip, I'll try it next week.
Um, I won't say where I got my KFC recipe, but let's just say I have all of Todd Wilbur's books from his website mentioned by Rebekahc. So cool. It's the only other website besides this one that I check out every week.
Any luck, kcmom?