Oceanrecipes brings 5 Best Black Fried Chicken Recipes. Perk up your rooster with our top chicken recipes. We have covered whether it’s a traditional roast, a flavorful curry, or a comforting pie you’re after.

Below are the 5 Best Black Fried Chicken Recipes:

#1 Oven-Fried Chicken Drumsticks

Ingredients:

• Half cup all-purpose flour
• Two and a half teaspoons salt
• Half teaspoon freshly ground black pepper
• Two teaspoons paprika
• One teaspoon curry powder
• Two teaspoons poultry seasoning
• Half cup of butter
• Twenty four chicken drumsticks

Method:

To make chicken drumsticks, you have to preheat the oven to 450°F. After that, line two baking pans with heavy-duty aluminum foil. In the best zip-top plastic bag, you have to combine flour, salt, black pepper, paprika, curry powder, and poultry seasoning.

Then you have to divide the butter between the two foil-lined baking pans. After that, you have to place baking pans in the oven for just five minutes to melt butter.

Now you have to coat drumsticks, about three legs at a time, in the seasoned flour mixture. Then just place the chicken in the melted butter on your prepared pans.

After that all you have to bake chicken drumsticks on the middle rack of the oven for thirty minutes. Using tongs can easily turn each drumstick over and cook an additional twenty minutes until the meat starts to shrink from the bone and has reached an internal temperature of 165°F.

In the end, you can check to see that the drumsticks are done. Remove them from your oven or add time as needed. Now you have to remove the baking pan and then serve immediately.

#2 Grandma’s Sunday Fried Chicken and Gravy

Ingredients:

• One cup of the Martha White All-Purpose Flour
• One teaspoon of salt
• Half teaspoon pepper
• Three and a half pounds chicken (cut-up frying)
• Crisco Pure Vegetable Oil to fry
• One and a half cups water
• 1/4 cup of drippings from the chicken
• Two cups of milk
• Salt pepper for taste

Method:

To make Grandma’s Sunday Fried Chicken and Gravy, First of all, mix very well one cup flour, one teaspoon salt, and half a teaspoon of pepper in a resealable food storage bag. After that, add chicken, one or two pieces at a time, and shake to coat.

Then heat half-inch oil in a large skillet over medium heat to 350°F. And then add the chicken; cover and fry twenty-five minutes or until golden brown and crisp, turning every ten minutes.

Then you have to remove chicken from the skillet; pour off drippings and reserve for the gravy. Now you have to return the chicken to the skillet.

Add water to it. Then reduce heat to medium-low; cover and cook it for fifteen minutes or until chicken is fork-tender and juices run very clear. Make it gravy while your chicken is cooking.

After that, you have to combine 1/4 cup drippings from the chicken and 1/4 cup flour in the medium skillet; then cook and stir over medium heat for about one minute or until thickened.

Then, constantly stir in milk. Bring it to a boil, and stir constantly. Reduce its heat to low; simmer for two to three minutes, stirring quickly. And then add salt and pepper for taste. You can serve gravy with chicken.

#3 Crispy Boneless Fried Chicken

Ingredients:

• Four boneless and skinless chicken breast halves
• 1/3 cup of Martha White
• 1/3 cup of the Pillsbury BEST All-Purpose Flour
• One and a half teaspoons salt
• 3/4 teaspoon of paprika
• Half teaspoon onion powder
• 1/4 teaspoon of pepper
• One large size egg
• One tablespoon of water
• Crisco Pure Vegetable Oil

Method:

Firstly you have to combine cornmeal, flour, salt, paprika, onion powder, and pepper in a shallow dish. After that combine egg and water in another shallow dish. Dip chicken in your egg mixture and roll in cornmeal mixture to coat it. After that, pour enough oil into your electric skillet or large heavy skillet to measure 1/4-inch deep. Heat it to 365ºF or medium heat.

In the end, fry the chicken for eight minutes on each side, until well-browned and the internal temperature reaches 165ºF, and then drain it on paper towels. Your fried chicken is ready!

#4 Kentucky Fried Chicken My Way

Ingredients:

• Three boneless skinless chicken breasts
• Five hundred grams all-purpose flour
• Three tablespoons sweet paprika
• Two teaspoons of ground cayenne pepper
• One and a half teaspoons of curry powder
• One tbsp. dried thyme
• One and a half teaspoons salt
• One teaspoon of ground black pepper
• One tbsp. garlic powder
• One tbsp. onion powder
• Half teaspoon tarragon water
• Vegetable oil to fry

Method:

Step #3

First of all, take a bowl, add three hundred grams of flour, two tablespoons of paprika, half a tablespoon of cayenne pepper, one teaspoon of the curry powder, half a teaspoon each of thyme, salt along with dill, a pinch of the freshly ground black pepper, and the garlic powder along with onion powder, and tarragon. Mix all of these ingredients very well and add the chicken to the bowl. After that add enough cold water to cover this chicken and mix it very well. Then you have to cover the bowl with plastic wrap and refrigerate it for one hour.

Step #2

After that take another bowl, and then add the remaining flour, curry powder, thyme, dill, paprika, cayenne pepper, garlic powder, and salt for taste and mix it well.

Step #3

In the end, you have to remove the chicken from the marinade and then drain it in a colander. You can eat your fried chicken my way.

#5 Classic Southern Fried Chicken

Ingredients:

• Two cups of buttermilk
• Two tablespoons of hot pepper sauce
• Four teaspoons of salt
• Three and a half pounds chicken
• Two cups of Pillsbury Best All-Purpose Flour
• One and a half teaspoons baking powder
• One teaspoon of pepper
• Four cups Crisco Pure Peanut Oil

Method:

Step #1

First of all combine buttermilk, hot pepper sauce, and three teaspoons of salt in a large heavy-duty plastic bag. Seal the bag and then gently knead the bag until salt is completely dissolved in it.

Step #2

Now you have to rinse the chicken and pat dry with paper towels. If necessary, you can cut into two breast halves, two thighs, two drumsticks, and two wings. Cut each of the breasts half in half, crosswise, for more even cooking.

Then add chicken pieces to the buttermilk mixture. Seal the bag; turn to coat. Chill it for four hours or overnight, turning the bag occasionally.

Step #3

After that, you have to place flour in a wide shallow dish. Stir it constantly in baking powder, pepper, and the remaining one teaspoon salt. Remove this chicken from the buttermilk mixture, one piece at a time, shaking off excess material. Then add it to the flour mixture, turning to coat completely. Place this coated chicken on the wire rack set over a sheet of wax paper. You have to repeat to coat the remaining chicken pieces. Let it stand for fifteen minutes to set coating.

Step #4

In the end heat oil to 365°F in a twelve-inch deep heavy skillet. After that place half of the chicken pieces in the hot oil, skin side down. Then cover and cook over medium heat for six to eight minutes or until light golden brown. Turn chicken over and continue cooking, uncovered, an additional seven to eleven minutes or until golden brown and internal temperature reads a minimum of 165°F. Reduce the heat to medium-low if compulsory to avoid over-browning, but you have to maintain a minimum oil temperature of 310°F. You have to drain it on paper towels. Repeat the same process to cook the remaining chicken.

You should try these 5 Best Black Fried Chicken Recipes, You’ll never disappoint 🙂