Recipes for "fried chicken"

Whisk flour, paprika, and garlic powder together in a shallow bowl. Dredge and thoroughly coat chicken in flour mixture.

Heat oil in a heavy skillet over medium heat. Add and cook chicken, in batches, until golden brown and no longer pink in the center, about 5 minutes per side. Drain on paper towels.

Layer chicken, lettuce, and tomato on buns.

Preheat oven to 350 degrees F (175 degrees C).

Place 1/2 cup flour in a small bowl.

Beat egg in a shallow bowl with a fork.

Place 1 cup flour in a bowl; mix in ranch dressing.

Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.

Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.

Bake chicken in the preheated oven until juices run clear, about 10 minutes.

Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.

Season chicken with salt and pepper in a shallow bowl; generously coat with panko bread crumbs, pressing crumbs into chicken.

Heat peanut oil in a large skillet over medium-high heat; fry chicken until bottom is browned and crispy, 4 to 5 minutes. Flip each chicken piece over; top 4 of the pieces with green onions and 1 Cheddar cheese slice. Fry chicken until bottom is golden brown and is no longer pink in the center, 4 to 5 more minutes.

Coat both sides of hamburger rolls with mayonnaise. Place 1 cheese-cover chicken piece and 1 plain chicken piece on 1 roll bottom; place the top of roll over the chicken.

Set a 2-quart pot of well salted water over high heat. As the water heats to a boil, cut the chicken breasts into large (2 1/2-inch) chunks. When the water boils, add the chicken. Return to a simmer, then turn off the heat, and cover the pot. Let sit for 15 minutes (time it) or more while you prepare everything else.

In a large bowl, mix the mayo, mustard, vinegar, paprika, Cajun seasoning and horseradish together. Mix in the eggs, celery, green pepper, green onion.

Using a slotted spoon, remove the chicken from the poaching water* and dice it. Mix it in with the remaining ingredients. Add salt and hot sauce to taste. Chill before serving.

Serve over butter lettuce or between two pieces of bread for a sandwich.

*The resulting poaching liquid is a light, salted chicken broth. You can save it and pour it into a cup and drink it as a light soup if you want.

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Gather all ingredients.

Season chicken wings lightly with seasoned salt.

Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange in a single layer on a large plate. Refrigerate coated wings for 15 to 30 minutes.

Dredge wings again in flour mixture and return to the plate. Refrigerate wings once more for 15 to 30 minutes.

Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Fry chicken wings in hot oil until crisp and juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone, should read 165 degrees F (74 degrees C).

Transfer fried wings to a large bowl. Drizzle sauce over wings and toss to coat.

Serve and enjoy!

Place each chicken breast between two sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.

Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.

Whisk eggs and milk together in another bowl.

Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.

Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).

Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.

Deep-fry chicken, a few pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.

Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

Gather all ingredients.

Place rice in a large bowl and cover with water. Let soak for 20 minutes; drain.

Bring a large pot of water to a boil; add 1 tablespoon oil and 1 teaspoon salt. Add rice; simmer until partially cooked through and still firm, 5 to 7 minutes. Drain and set aside.

Heat 1 cup oil in a large pot over medium-high heat. Add potatoes and carrot; sauté until golden, about 2 minutes. Use a slotted spoon to transfer vegetables to a plate.

Add chicken pieces to remaining hot oil in the pot; fry until golden brown, about 5 minutes per side.

Stir onions, tomatoes, tomato paste, ginger, curry paste, soy sauce, garlic, turmeric, remaining 1 teaspoon salt, black pepper, and chicken bouillon into chicken in the pot. Cover and simmer until flavors combine, about 5 minutes. Stir in lime juice. Return potatoes and carrot to the pot. Cook and stir for 1 minute. Remove from heat.

Place 1/3 of the rice in the bottom of another large pan. Cover with 1/2 of the chicken mixture. Continue layering remaining rice and chicken mixture. Cover and cook over very low heat until rice is tender, about 15 minutes.

Transfer chicken-rice mixture to a large serving plate.

Make garnish: Heat oil in a large skillet over medium-high heat. Add sliced onion; cook and stir until golden brown, about 5 minutes. Stir in raisins and soy sauce; cook for 1 minute.

Scatter onion mixture over chicken-rice mixture. Top with hard-boiled eggs, lemon slices, and green onion.

Preheat the oven to 375°F. Line a baking sheet with parchment paper and sprinkle with flour. Set aside until ready to use.

In a large bowl or gallon storage bag, combine the buttermilk, 1 1/2 tablespoons crushed chilies, 1 teaspoon smoked paprika, 1 1/2 teaspoons granulated garlic, ground mustard, celery seed, 1 1/2 teaspoons kosher salt, and 1 teaspoon black pepper. Add the chicken and toss to coat in the marinade. Once everything is combined, store in the fridge to marinate for at least 2 to 4 hours, or up to overnight.

Simply Recipes / Alison Bickel

In a large bowl, combine the flour, baking powder, baking soda, and salt. Place the cold butter pieces into the flour mixture. Using a dough cutter, cut the pieces of butter into the flour. This can be achieved by using a rocking motion with the dough cutter or by using your fingertips to break up the butter into smaller pieces. The butter should resemble a coarse meal.

Simply Recipes / Alison Bickel

Create a well in the center of the flour mixture and pour in the buttermilk. Fold the mixture together with a large spoon, or rubber spatula until it comes together into a shaggy, crumbly mixture. Be sure not to overwork the dough.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Transfer the mixture to a lightly floured surface. Press the dough together with your hands until the dough is compacted together and no longer shaggy. Form the dough into a square, then roll out the dough into a 3/4-inch thick square. Fold the dough in half four to six times, while lightly patting the dough down with your hands. This will help to create layers in the biscuit. Roll out the dough into a 8-inch square.

Simply Recipes / Alison Bickel

Using a 3 3/4 to 4 inch round biscuit cutter or ramekin dipped in flour, cut the dough without twisting the cutter, flouring the cutter between each cut. Gently press together the remaining dough and form it into a square. Roll out the remaining dough and follow the same step with the next pieces. Once all of the biscuits are cut, place them onto the baking sheet with parchment and sprinkled flour. Be sure to space the biscuits out 1 1/2 inches apart.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Place into the freezer for 10 minutes to cool.

Then, using a pastry brush, brush the biscuits with butter. Bake for 20 minutes, or until golden brown.

Once you’re ready to fry the chicken, place a large Dutch oven or heavy bottomed pan over medium heat and pour the vegetable oil in until it is about 3/4 inches deep. Using a thermometer, heat  the oil until it reaches 350°F.

Set up two baking sheets with wire racks (one should be covered with paper towel for when you are ready to fry). Set aside until ready to use.

In the meantime, combine the flour, remaining crushed chilies, paprika, granulated garlic, salt, and pepper in a large mixing bowl.

Simply Recipes / Alison Bickel

Remove the chicken from the buttermilk marinade and allow the excess buttermilk to drip off. Individually dredge each piece into the flour mixture making sure the chicken is fully coated. As you coat each piece of chicken, transfer onto the baking sheet with the wire rack, to prevent the coating from coming off.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Preheat oven to warm, in preparation of the cooked fried chicken. Once the oil reaches 350°F place three to four pieces of chicken into the pan, you’ll have to cook the chicken in batches. Once the chicken is in the oil, the temperature will drop slightly, raise the heat, and closely monitor the oil temperature.

Fry the chicken for 14 to 16 minutes, turning each piece about halfway through. Cook until the chicken reaches an internal temperature of 165°F and the outer chicken is golden brown and crispy.

Remove the chicken from the oil and place onto a clean wire rack. Sprinkle the chicken with Maldon salt and crushed chili. Place the first batch of chicken into the warm oven.

Repeat with remaining chicken.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Cut the biscuits in half. Place the cooked chicken onto the bottom piece of a biscuit and top with chopped chives, honey, and pickled vegetables. Top each sandwich with the top biscuit piece and serve immediately.

Mix the buttermilk, hot sauce, salt, black pepper, cayenne, and garlic powder in a large bowl. Put the chicken pieces in the buttermilk mixture and coat completely.

Marinate at least 8 hours and up to 24 in the refrigerator.

Remove the chicken from the refrigerator. In a large paper or plastic (sturdy) bag, mix flour with black pepper, cayenne, salt, and garlic powder.

A couple pieces at a time, add the chicken to the seasoned flour and shake until thoroughly coated. Shake off any excess flour and let the dredged chicken pieces sit on a platter at room temperature for 20 to 30 minutes.

Meanwhile, heat 1/2 inch of oil in a large, heavy-bottomed skillet on medium heat (cast iron, stainless steel, or anodized aluminum—something that can take the heat). Heat until a pinch of flour gently sizzles when dropped in the hot oil (but not so hot that the pan is smoking), about 325°F. Remember when working with hot oil, always have a pan lid close by, just in case of grease fire.

Working in batches, add the chicken pieces to the hot oil in the pan and fry until golden brown all over, about 8 to 10 minutes per side, flipping the chicken as needed with tongs. When done, the meat should register 165°F in the thickest part using a digital thermometer.

Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or a platter layered with paper towels for the excess oil to drain. Serve warm.

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Combine the buttermilk, sliced onion, herbs, paprika, and cayenne in a large bowl. Place the chicken pieces in the buttermilk mixture and coat completely. Cover and marinate overnight (at least 8 hours).

Place chicken pieces in a colander and drain the excess buttermilk mixture.

In a large sturdy paper or plastic bag, mix flour with garlic salt, onion salt, cayenne, salt and pepper. Place chicken pieces into bag with flour mixture and shake until thoroughly coated.

Heat 2 cups of oil in a large, heavy-bottomed skillet (cast iron, stainless steel, or anodized aluminum—something that can take the heat) on medium high heat until a pinch of flour starts to sizzle when dropped in the hot oil (but not so hot that the pan is smoking), about 350°F. Remember when working with hot oil, always have a pan lid close by.

Working in batches, add the chicken pieces to the hot oil in the pan and fry on one side for 10 to 12 minutes, until golden brown, and then use metal tongs to turn the pieces over and fry for another 10 to 12 minutes, until golden brown. Cook about 5 pieces at a time, making sure not to crowd the pan. Repeat until all the pieces are cooked.

Be careful to keep the oil hot enough to cook the chicken thoroughly, but not so high that it burns the batter, about 300° to 325°F.

Use tongs to remove chicken from pan. Place on a rack over a cookie sheet or broiling pan for the excess oil to drain. Add more salt and pepper to taste. Let cool about 10 to 15 minutes before serving.

Season chicken wings on both sides with garlic powder, onion powder, pepper, seasoned salt, and MSG.

Use a basting brush to coat each wing with a thin layer of mustard. Pour flour into a plastic bag, add chicken, and shake to coat.

Heat oil in a deep fryer or heavy skillet to 350 degrees F (175 degrees C).

Cook chicken in hot oil until no longer pink and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain on a paper towel-lined plate. Allow to cool for 5 minutes before serving.

Place the raw chicken in a large bowl. Add the garlic, onion, oyster sauce, black pepper, salt, seasoning mix, egg, and cornstarch. Stir until the chicken is evenly coated.

Heat oil in a large pot over medium heat. When the oil is hot, place the chicken, one piece at a time, in the oil. The oil should cover the chicken pieces almost completely and it will bubble gently as the chicken cooks. Continue to fry the chicken until the skin is golden brown and crispy. The exact amount of time you’ll need depends on the temperature of the oil, but the aunties left their chicken in for about 15-20 minutes (a long time!) with the oil over lower heat. Remove from the oil and set on paper towels to drain excess oil. Repeat in small batches until all the chicken is fried.

Preheat the oven to 350 degrees F (175 degrees C).

Place flour in a shallow plate or bowl and season with salt and pepper to taste. Put bread crumbs in another shallow plate or bowl and beat eggs in another bowl.

Dredge chicken piece by piece in the flour, then the egg, then the bread crumbs, until all pieces are coated.

Pour oil into a large baking dish; add the breaded chicken thighs and sprinkle with paprika to taste.

Bake in the preheated oven for 30 minutes, then turn pieces over and bake for another 30 minutes. Remove from the oven and drain on paper towels.

Serve hot and enjoy!

Gather all ingredients.

Heat oil in a deep fryer to 350 degrees F (175 degrees C). Mix 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning together in a medium bowl.

Stir 1 1/2 cups beer, remaining 1 1/3 cups flour, egg yolks, salt, and 1/4 teaspoon pepper together in a separate bowl; thin with more beer if batter is too thick.

Moisten chicken pieces with a little water, then dip in seasoned flour mixture. Shake off excess and dip in beer batter, then dip in the seasoned flour mixture once more.

Lower chicken pieces carefully into the hot oil in batches. Fry until crispy and well-browned, about 15 to 18 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Transfer to a paper towel-lined plate to drain. Enjoy!

Gather all ingredients.

Make marinade: Stir together chicken, onion, garlic, salt, and pepper in a medium bowl until chicken is coated. Cover the bowl with plastic wrap and refrigerate, 4 hours to overnight.

Heat oil in a deep fryer or large saucepan to 340 degrees F (171 degrees C).

While oil is heating, make the batter: Whisk cornstarch, flour, sugar, pepper, and salt together in a large bowl. Gradually whisk in cold water until mixture resembles a smooth batter. Use tongs to remove chicken from marinade to batter; stir to coat chicken completely. Discard marinade.

Working in batches, fry chicken in hot oil for 4 minutes. Transfer chicken to a cooling rack.

Increase oil temperature to 375 degrees F (190 degrees C).

Working in batches, fry chicken again in hot oil until golden brown and crispy, 3 to 4 minutes. Transfer to a wire rack to drain.

Enjoy!

Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.

Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.

Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Drain fried chicken on paper towels and keep warm in an oven until ready to serve.

Combine condensed soup, egg, and seasoning salt (be careful, as soup is already salted) in a shallow dish or bowl; mix well. Dip chicken in mixture and turn to coat completely. Set aside.

Mix together flour, cornstarch, garlic powder, paprika, salt, and pepper in a resealable plastic bag. Place chicken pieces, one at a time, in the bag, seal and shake to coat. Add more flour and cornstarch as necessary, but add them in equal parts.

Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.

Place coated chicken on a platter; allow to sit until outside becomes doughy (this is critical to ensure crispiness when fried). Once chicken coating is doughy, test oil by dropping a piece of coating into it; oil is ready if it starts to fry immediately.

Working in batches, fry chicken pieces in hot oil until cooked through and the juices run clear, 7 to 10 minutes. Drain on paper towels and serve.

Line 2 baking trays with aluminum foil; set aside.

Stir together flour, salt, pepper, tarragon, ginger, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well-blended. Beat together egg and milk in a separate bowl until smooth.

Dredge chicken breasts in flour mixture, shake off excess, then dip in egg, and again in flour. Place coated chicken breasts on one of the prepared baking trays; set aside to rest for 10 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Dredge chicken breasts in flour once more; shake off excess.

Heat vegetable oil in a skillet over medium-high heat. Cook chicken breasts in hot oil until golden brown, 2 to 3 minutes per side. Place fried chicken breasts on the second prepared baking tray.

Bake in the preheated oven until no longer pink in the center and the juices run clear, about 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!

Set up a batter station: Whisk together eggs, water, milk, 2 tablespoons salt, and 2 tablespoons pepper in a large bowl with a fork until smooth. Stir together flour, 1/4 cup salt, 5 teaspoons pepper, garlic, and mesquite seasoning in another large bowl.

Fill a large heavy skillet or wok halfway full with oil. Heat to 365 degrees F (180 degrees C).

Coat chicken in batter: Use a fork to pick up one chicken strip at a time and dip it into the egg mixture, then into the flour mixture, back into the egg mixture, and into the flour mixture again.

Place coated strips into the hot oil to fry. Cook in batches without crowding. Once chicken is browned on one side, flip over and brown on the other side.

Meanwhile, preheat the oven to 300 degrees F (150 degrees C). Butter a 12x20-inch glass baking dish, or two 9x13-inch baking dishes.

Pour enough barbeque sauce into the prepared dish to coat the bottom. Arrange fried chicken strips in rows in the dish. Pour remaining sauce over the top.

Bake in the preheated oven until the sauce is caramelized onto the chicken, 10 to 15 minutes.

Whisk buttermilk, mustard, 1 teaspoon salt, 1 teaspoon pepper, and 1 teaspoon cayenne together in a bowl.

Pour buttermilk marinade into a resealable plastic bag. Add chicken pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.

Combine flour, baking powder, garlic powder, onion powder, remaining teaspoon of salt, pepper, and cayenne in another resealable plastic bag; shake to mix thoroughly.

Working with one piece at a time, transfer marinated chicken to the dry ingredient bag, seal the bag, and shake well to coat. After all chicken pieces are coated, repeat the process by dipping them in buttermilk marinade and shaking in the dry coating again. Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.

Let the dredged pieces rest on a wire rack set over a baking sheet to help coating adhere better. Meanwhile, heat oil in a large large, heavy skillet or Dutch oven over medium-high heat.

Fry chicken in batches in hot oil, turning chicken occasionally, until golden brown and juices run clear, about 15 to 18 minutes per batch. An instant-read thermometer inserted into the thickest part should read at least 165 degrees F (74 degrees C).

Serve hot and enjoy!

In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.

In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.

Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

Combine cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Place chicken breasts into the bowl and weigh them down with a plate to keep them completely submerged. Cover the entire bowl with plastic wrap and refrigerate for 1 hour.

Remove the bowl from the refrigerator. Drain and dry chicken, then transfer to another large bowl. Pour buttermilk over chicken and let stand at room temperature for 15 minutes.

Combine flour, pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.

Coat each chicken breast in flour mixture until very well covered on all sides. Place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.

Meanwhile, heat 1/2 inch vegetable oil in a large skillet to 350 degrees F (175 degrees C).

Working in batches, fry chicken breasts until browned and no longer pink in the center, 5 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Transfer chicken to a cooling rack and allow to cool for 5 minutes before serving.

Place crackers in a resealable plastic bag; crush into coarse crumbs. Mix cracker crumbs, potato flakes, seasoned salt, and black pepper together in a shallow bowl. Beat egg in a separate small bowl. Place flour in a third shallow bowl.

Coat chicken pieces in flour, beaten egg, and cracker mixture, respectively.

Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken strips until no longer pink in the center and coating is golden brown, 15 to 20 minutes.

Prepare the breading station: Place flour in a shallow bowl. Place eggs and water in a second shallow bowl. Place bread crumbs in a third shallow bowl, and mix in ground black pepper and cayenne pepper.

Coat chicken in flour, then eggs, and then bread crumbs, one piece at a time, and set aside.

Heat oil in a deep fryer to 375 degrees F (190 degrees C).

Fry chicken in small batches until the pieces are golden brown, 6 to 8 minutes. Remove chicken to drain on paper towels or a wire rack.

Make the dipping sauce: Combine mayonnaise, sour cream, horseradish, mustard, and Worcestershire sauce in a small bowl. Mix well, and serve with chicken.

In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.

Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.

In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.

You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear.

Enjoy!

Gather all ingredients.

Place chicken livers in a colander; rinse with cold water and drain well. Blot dry with paper towels.

Whisk egg and milk together in a shallow dish until blended.

Place flour, garlic powder, salt, and pepper into a zip-top bag; shake to combine. Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).

Dip chicken livers in egg mixture to coat, then transfer, one at a time, into flour mixture, shaking the bag to coat completely.

Gently place coated livers, a few at a time, into hot oil; cover with a splatter screen and cook until crisp and golden brown, 5 to 6 minutes.

Serve with your choice of dip. Enjoy!

Heat shortening in a large, cast iron skillet over medium-high heat.

Meanwhile, combine flour, salt, and pepper in a brown paper lunch bag. Add two chicken pieces, seal the bag, and toss to coat. Place coated chicken into the hot skillet and repeat with remaining chicken until all pieces are coated and in the skillet.

Fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Gather all ingredients.

Place chicken into a resealable plastic bag and pour in hot sauce.

Massage the bag to coat chicken with sauce, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour, or up to 24 hours for spicer chicken.

Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C). Combine flour, cornmeal, and salt in another resealable plastic bag.

Add the marinated drumsticks, seal the bag, and shake to coat.

Fry chicken, uncovered, in the preheated deep fryer, turning occasionally, until golden brown, crispy, and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).