20 Scrumptious Fried Chicken Recipes

Lots of variety in this week’s Hit List for cooking up some delicious fried chicken, yum! This popular comfort food may be a diet-buster but I have included a few healthified ideas to check out if you’re wanting to lighten things up a bit.

Samples I’ve made sure to include Southern-style and extra crispy versions too. Lots here, you’re sure to find a new favorite in this bunch.

First up: Did someone really figure out the secret for KFC? Don’t tell the colonel:

Ron Douglas shares the ingredients for his version of KFC’s 11 herbs and spices:
1 tsp ground oregano
1 tsp chili powder
1 tsp ground sage
1 tsp dried basil
1 tsp dried marjoram
1 tsp pepper
2 tsp salt
2 tsp paprika
1 tsp onion salt
1 tsp garlic powder
2 tablespoons Accent

*Ingredients specified in the descriptions below are just a sample and not a complete list

With Pan Gravy: Serves 4, ingredients include buttermilk, sliced onions, chopped garlic, seasoning salt, fat free milk, flour. From Life’s Ambrosia.
Ginger: Low-sodium soy sauce, sake, peeled, minced fresh ginger. Found at SFGate.
Planks: The taste and texture promise to be amazing, slices of chicken breasts are coated with a mixture of saltine crackers and beaten eggs. From Southern Plate.
Southern: Hot red pepper sauce, self-rising flour, pepper, house seasoning (includes directions for making). From Paula Deen at The Food Network.
Hot ‘n Spicy: From Betty’s Soul Food Collection… Add black-eyed peas or a mess of greens and lots of cornbread. From Betty Crocker.
Super-Crunchy: (these are baked) Fat-free buttermilk, red pepper sauce, finely crushed cornflakes, paprika, thyme. Found at Delish.
Kentucky (vintage): From an old newspaper clipping, includes Italian salad dressing mix, lemon juice, pancake mix, paprika, sage, and other basic ingredients. From RecipeCurio.com.
Spicy: (done in the oven) Don’t be intimidated by the amount of hot pepper sauce in the marinade; the meat will pick up only some of the heat. From Epicurious.
Single Serving: Tabasco, cayenne pepper, ground laurel (optional), peanut or canola oil. From The Beet Goes On.
Herb: A half-cup of fresh sage or parsley is added to flour mixture to make the coating. From Better Homes & Gardens.
Oven Cooked: Crunchy & flavorful, marinated in buttermilk to keep it juicy. From Eating Well.
Supercrunchy: This combination looks like a sodden mess when you put it together but fries up beautifully. For the best crust and flavor, use a combination of lard and butter, but olive oil (or neutral oil like corn or grapeseed) is fine also. From The New York Times.
Lemon-Brined: Juicy and and delectably crisp, chef Thomas Keller soaks it in a lemony brine, then coats it before frying. From Food & Wine.
Lime Strips: Chinese Five-Spice, oregano, red pepper flakes, lime wedges, jalapeno pepper. From Ceramic Canvas.
Flavorful: Marinated for 24 hours in a brine mixture before coating in flour. From Ceramic Canvas.
Crispy Pretzel Coating: Pretzels are ground up in a food processor with caraway seeds, cumin and chile powder (you can also crush by hand in a heavy-duty plastic bag). From Dramatic Pancake.
Extra Crispy & Spicy: Buttermilk, hot red pepper sauce, eggs, garlic powder, peanut oil. From Meg’s Every Day Indulgence.
Jeffery Hobbs Version: Yields 5 pounds, marinated in a brine mixture that contains Kosher salt, sugar, Worcestershire, bay leaves and water. From Entree Dallas.
Gluten-Free: Makes about 3 pounds, flours used are sorghum, corn and quinoa. Other items are potato starch, xanthan gum, baking soda, baking powder, egg whites and seasonings. From Michael Ruhlman.
Healthified: (oven) Yields 6 servings and made with apricot preserves, Dijon mustard, Worcestershire, crushed cornflakes, thyme and more. From Fitness Magazine.