K99 Listeners Won Tickets to Zac Brown Concert Tonight in Cheyenne For Their “Chicken Fried” Recipes
Zac Brown Band is playing tonight at Cheyenne Frontier Days. Two K99 listeners will be at the show because they entered our Zac Brown contest for the “Best Fried Chicken Recipe”. We thought we would give you a chance to try out both of those recipes.
Kristen Fiesthumel’s Fried Chicken Recipe
- 6 boneless skinless chicken breasts (can use 6 large skin-on chicken thighs or 3 chicken thighs and 3 drumsticks)
- 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted (no substitutes, use only cream of chicken condensed soup)
- 1 large egg
- 1/2 teaspoon seasoning salt (no more as the canned soup is salty enough)
- 10 tablespoons all-purpose flour (1/2 cup plus 2 tablespoons)
- 10 tablespoons cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon seasoning salt
- 1 teaspoon ground black pepper
- 1 pinch cayenne pepper (to taste, adjust to suit heat level) (optional)
1. In a shallow dish or bowl combine egg with soup and 1/2 teaspoon seasoned salt; mix until thoroughly combined.
2. Add the chicken pieces and using your clean hands toss to coat completely; set aside or you may refrigerate until ready to finish making the recipe.
3. In a medium bowl mix together flour with cornstarch, 1 teaspoon garlic powder, paprika, 1 teaspoon seasoned salt and black pepper.
4. Working with one piece of chicken at a time, place the soup-coated chicken into the flour mixture and toss to coat completely.
5. Add more flour and/or cornstarch if necessary adding them in equal parts (there should be an equal amount of each in the mixture, if you add in 2 tablespoons flour you must add in 2 tablespoons cornstarch with the flour).
6. Place the coated chicken on a rack and allow to sit until it becomes doughy (THIS IS A CRUCIAL STEP to ensure crispiness when fried).
7. Heat oil in a deep skillet over medium heat (be certain to use enough oil to cover the chicken pieces).
8. Once the chicken is doughy test oil by dropping in a piece of the “dough” into it the oil is ready when it stars to fry immediately.
9. Fry chicken pieces in oil for about 10 minutes or until cooked through and juices run clear.10Drain on a rack.
Vicky Berg’s Fried Chicken Recipe (Elsie’s Daughters Fried Chicken)
Cut up one whole chicken or use prepackaged cut up legs, thighs, or breasts. Clean and take the skin off and other insides that look gross. Put the skin in the outside trash before it gets stinky. Get white or wheat flour and put it in a bag or on a plate to coat the chicken before frying. To fry use an electric skillet or a large frying pan. Put a cup or so of safflower oil in the pan. It needs to have 1/4″ to 1/2″ oil in the pan. Put heat on medium just enough to get hot but not too hot to burn the house down. Take a pinch of flour and drop into the hot oil. If it cooks the flour, the oil is ready. Place the chicken in pan. Alternate the pieces in order to get more pieces in the pan. Add salt and pepper/ at this time you can add other spices to make it spicy or whatever you please as long as its dry. Cover the chicken for approximately 30 minutes until brown. If the fire is hot and chicken is browning too fast or burning turn it down! Check the browned chicken after 20-25 minutes. Once brown turn the chicken and add salt and pepper again, For the next 25 minutes the lid needs to be on but set crooked so the steam goes out. It should have an opening of an inch or two enough to have it slightly off but enough to keep the grease from splattering all over. Turn off stove but save what’s in the pan. Once done set on a plate with paper towels.
Keeps well in fridge or cooler until ready to take camping and fishing.
If eating Elsie’s daughter’s chicken now, make white peppered gravy. Start mashed potatoes while the chicken is cooking on the first side. Drain the oil from the pan. Save the crumbs from the flour and chicken. Turn the stove back on to medium heat and stir the crumbs, add about a tablespoon or two of the hot oil back into the pan. Add one to two tablespoons of self rising flour to the mix. Stir occasionally while the flour browns. Next get a can of evaporated milk (*don’t use the canned sweet stuff used for cake and candies). Put about 3/4 in a large drinking glass and dilute with water. Add the remaining milk to the flour and crumb mixture and stir quickly. Next add the cup of milk and water to the pan. Simmer and stir so it doesn’t stick to the pan. It needs to simmer until the right thickness. Add salt and pepper. I always add less salt everyone’s style is salt is different. Don’t go far it likes to boil over. When thick and bubbly it’s done. Scoop it out to put on the m ashed potatoes. Don’t forget to cook the green beans! Mom is/was the best chicken fryer. Now my daughter is on her way:)