BRINED AND FRIED CHICKEN
To ensure a crispy, golden coating and well-cooked meat, keep an eye on the temperature of the oil; it needs to come back up to 350 degrees before adding the second batch of chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Yield Makes 10 pieces
Number Of Ingredients 13
Steps:
- Combine 1 cup water with remaining brining ingredients in small saucepan over medium heat, stirring just until salt and sugar are dissolved. Remove from heat and cool to room temperature. Combine brine mixture with remaining cold water in a large bowl or deep baking dish. Add chicken to bowl, making sure chicken is covered with the brining liquid. Store in fridge at least 8 hours and up to 24 hours.
- Remove chicken from brining liquid and pat dry. Combine flour, cornmeal, salt, and red pepper flakes in a shallow dish. Whisk eggs in another shallow dish. Coat chicken in flour mixture, then eggs, and again in flour mixture. Transfer to a rimmed baking sheet lined with a cooling rack.
- Heat oil to 350 degrees in a large pot. Working in 2 batches, fry chicken for 15 minutes, turning once, until chicken is deep golden brown. Transfer to a paper towel-lined plate to drain. Serve hot or cold.
HONEY-BRINED FRIED CHICKEN BREASTS
Is there anything less inspiring than a boneless-skinless chicken breast? How do we turn this culinary snoozer into something worthwhile? Fry it.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h45m
Yield 4
Number Of Ingredients 11
Steps:
- Mix cold water, kosher salt, and honey in a large bowl; stir until salt dissolves. Add chicken breasts, and weigh them down with a plate to keep them completely submerged. Cover entire bowl with plastic wrap and refrigerate for 1 hour.
- Remove bowl from refrigerator; drain and dry chicken. Pour buttermilk over chicken in a large bowl. Set aside at room temperature for 15 minutes.
- Combine flour, black pepper, garlic salt, onion salt, and cayenne pepper in a large bowl.
- Coat each chicken breast in flour mixture until well covered on all sides; place flour-coated chicken breasts on a cooling rack to dry for 15 minutes.
- Heat vegetable oil in a large skillet to 350 degrees F (175 degrees C). Cook chicken breasts until browned and no longer pink in the center, about 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a cooling rack; allow to cool for 5 minutes.
Nutrition Facts : Calories 481.3 calories, Carbohydrate 49.4 g, Cholesterol 65.2 mg, Fat 21.5 g, Fiber 1.3 g, Protein 22.8 g, SaturatedFat 4.2 g, Sodium 6378.4 mg, Sugar 18.2 g
BRINED OVEN FRIED CHICKEN
Make and share this Brined Oven Fried Chicken recipe from Food.com.
Provided by Marie
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In the morning, combine 2 tablespoons of salt with 1 cup of water in a large bowl and stir to dissolve salt.
- Add chicken to bowl and cover with water.
- Place ice cubes over all and refrigerate until ready to use.
- Preheat oven to 400°.
- Remove chicken from brine and pat dry completely.
- Place oil in roasting pan large enough to add chicken in one layer.
- Combine flour and seasonings in a plastic bag and add chicken pieces two at a time and shake until coated.
- As you take them out of the bag, shake them to remove excess flour.
- Lay chicken pieces in roasting pan, skin side down and oven fry until brown and crisp, about 40 minutes to an hour, turning once.
- Using a spatula, remove chicken pieces from pan onto paper towels to drain.
OVEN FRIED CHICKEN
Provided by Food Network Kitchen
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Place the chicken in a large resealable plastic bag set in a baking dish. Pour the pickle juice into the bag. Seal the bag and massage gently. Refrigerate 1 to 2 hours.
- Meanwhile, whisk the eggs and mustard in a medium bowl; set aside. Pulse the rice cereal in a food processor to make fine crumbs. Heat 1/4 cup vegetable oil in a medium skillet over medium heat. Add the cereal crumbs, panko, 3/4 teaspoon salt and a few grinds of pepper. Cook, stirring frequently, until the crumb mixture is a deep golden brown, 6 to 8 minutes. Transfer to a medium bowl and stir in the garlic powder, celery seeds and dill. Let cool to room temperature.
- Place a rimmed baking sheet on the lowest oven rack and preheat to 425 degrees F. Remove the chicken from the pickle juice and pat dry with paper towels. One piece at a time, dip the chicken in the egg mixture, letting any excess drip off, then coat in the crumb mixture, pressing with your hands to adhere.
- Remove the hot baking sheet from the oven and brush with the remaining 1/4 cup vegetable oil. Place the chicken on the baking sheet and bake until golden and a thermometer inserted into the breasts registers 160 degrees F and the thighs 170 degrees F, 30 to 35 minutes. Serve with ranch dressing.
CIDER-BRINED FRIED CHICKEN
Steps:
- In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
- In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
- In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
OVEN-FRIED BUTTERMILK CHICKEN
Make and share this Oven-Fried Buttermilk Chicken recipe from Food.com.
Provided by RecipeNut
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- PREP: Heat oven to 425F.
- CLEAN: Wash hands.
- Place buttermilk in shallow dish.
- On waxed paper or plate, mix flour, poultry seasoning, paprika and salt.
- Dip chicken in buttermilk to coat completely.
- Dredge in flour mixture to cover completely.
- Place on clean sheet of waxed paper.
- In foil-lined 15 x l0-inch baking pan, melt margarine in oven 3 to 5 minutes or until bubbly.
- Place chicken skin side down in pan.
- CLEAN: Wash hands.
- Notes: CHILL: Refrigerate leftovers immediately.
- Chicken may also be deep-fried.
- COOK: Bake chicken at 425F for 30 minutes.
- Carefully turn chicken over.
- Bake 30 minutes more or until internal juices of chicken run clear.
- (Or insert instant-read meat thermometer in thickest part ot chicken).
- (Temperature should read 170°F for white meat, 180°F for dark meat).
Nutrition Facts : Calories 285.6, Fat 15.7, SaturatedFat 4.2, Cholesterol 57.9, Sodium 130.2, Carbohydrate 17.6, Fiber 0.7, Sugar 1.6, Protein 17.3
More about "brinedovenfriedchicken recipes"
PICKLE-BRINED FRIED CHICKEN RECIPE | FOOD & WINE
From foodandwine.com
4/5 (1)Category Chicken
- Whisk together buttermilk, pickle juice, hot sauce, and 2 teaspoons of the salt in a very large bowl or a large pot. Place chicken breasts, thighs, and drumsticks in mixture; cover with plastic wrap, and chill at least 8 hours (or up to 12).
- Set a wire rack inside a rimmed baking sheet. Stir together flour, garlic powder, onion powder, paprika, and remaining 1 1/2 tablespoons salt in a large bowl. Remove a chicken piece from buttermilk brine, letting excess drip back into bowl. Place chicken in flour mixture, and toss well to coat. Transfer breaded chicken to wire rack. Repeat process with remaining chicken. Let stand at room temperature 30 minutes.
- Meanwhile, preheat oven to 200°F; set a clean wire rack inside a rimmed baking sheet and place alongside stove. When chicken is ready to fry, pour oil to a depth of 2 inches in a large Dutch oven, and heat over medium-high until oil reaches 350°F on a thermometer.
- Working in three batches, carefully add four chicken pieces to hot oil; fry until deeply browned and a thermometer inserted into thickest portion of meat (avoiding bone) registers 165°F, about 12 minutes for drumsticks and thighs and 15 minutes for breasts, turning chicken once halfway through cook time. (Adjust heat as needed to maintain oil temperature between 300°F and 320°F.) Remove chicken from oil, and place on the prepared wire rack. Sprinkle all over with salt. Place baking sheet in oven to keep warm while repeating frying process with remaining chicken. Serve fried chicken with pickles.
THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE
From seriouseats.com
Ratings 3Calories 1422 per servingCategory Dinner, Mains
THE BEST EVER VEGAN FRIED CHICKEN - SCHOOL NIGHT VEGAN
From schoolnightvegan.com
OVEN FRIED CHICKEN RECIPE (SUPER CRISPY & SO EASY!) - COOKING …
From cookingclassy.com
CHICKEN BRINE - FOR THE JUICIEST ROAST CHICKEN OF YOUR LIFE ...
From recipetineats.com
PICKLE-BRINED AIR-FRIED CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
OVEN FRIED CHICKEN (UN-FRIED CHICKEN) - WHAT A GIRL EATS
From whatagirleats.com
THE BEST CRISPY OVEN FRIED CHICKEN RECIPE. EVER.
From thekitchenmagpie.com
THE BEST OVEN FRIED CHICKEN - SO CRUNCHY AND FLAVORFUL
From fifteenspatulas.com
THE BEST OVEN FRIED CHICKEN [VIDEO] | THE RECIPE REBEL
From thereciperebel.com
BRINED FRIED CHICKEN FOOD NETWORK RECIPES ALL YOU NEED IS …
From stevehacks.com
BUTTERMILK OVEN "FRIED" CHICKEN RECIPE | EPICURIOUS
From epicurious.com
DUTCH OVEN FRIED CHICKEN - WHISK IT REAL GUD
From whiskitrealgud.com
OVEN FRIED CHICKEN - CAFE DELITES
From cafedelites.com
BRINED FRIED CHICKEN RECIPE | EPICURIOUS
From epicurious.com
CRISPY OVEN FRIED CHICKEN - THE BUSY BAKER
From thebusybaker.ca
BRINED CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
ROASTED HERB BRINED CHICKEN | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
TRULY CRISPY BUTTERMILK OVEN FRIED CHICKEN - SAVORY NOTHINGS
From savorynothings.com
BUTTERMILK OVEN FRIED CHICKEN - MOMMY HATES COOKING
From mommyhatescooking.com
PICKLED-BRINED OVEN FRIED CHICKEN | FOOD TOWN
From yourfoodtown.com
PICKLE BRINE CHICKEN (EASY TO MAKE!) - THE ENDLESS MEAL®
From theendlessmeal.com
BUTTERMILK RANCH OVEN FRIED CHICKEN - MOM ON TIMEOUT
From momontimeout.com
OVEN FRIED BUTTERMILK CHICKEN - SIDEWALK SHOES
From sidewalkshoes.com
THE JUICIEST AND THE MOST TENDER CHICKEN BREASTS - GREEDY GOURMET
From greedygourmet.com
BRINED CHICKEN DRUMSTICKS - GREEDY GOURMET | FOOD & TRAVEL BLOG
From greedygourmet.com
SECRET TO PERFECT FRIED CHICKEN - LIFE'S AMBROSIA
From lifesambrosia.com
THE BEST BUTTERMILK BRINED CHICKEN FROM SALT, FAT, ACID, HEAT
From familysavvy.com
JUDY HESSER'S OVEN-FRIED CHICKEN RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
THE BAKER UPSTAIRS: THE BEST OVEN FRIED CHICKEN
From thebakerupstairs.com
OVEN-FRIED CHICKEN DRUMSTICKS RECIPE | SOUTHERN LIVING
From southernliving.com
TRADITIONAL SOUTHERN FRIED CHICKEN | I HEART RECIPES
From iheartrecipes.com
OVEN FRIED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
BUTTERMILK BRINED FRIED CHICKEN RECIPE BY SUSAN BENTON
From honestcooking.com
OVEN FRIED CHICKEN (SUPER CRISPY!) - DINNER, THEN DESSERT
From dinnerthendessert.com
BUTTERMILK BRINED CRISPY OVEN FRIED CHICKEN - DISH 'N' THE KITCHEN
From dishnthekitchen.com
DILL BRINED OVEN FRIED CHICKEN - LIFE'S AMBROSIA
From lifesambrosia.com
THE BEST OVEN FRIED CHICKEN RECIPE EVER - SWEET SAVANT
From sweetsavant.com
10 BEST BRINE CHICKEN RECIPES | YUMMLY
From yummly.com
BRINED FRIED CHICKEN TENDERS RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
BUTTERMILK-BRINED FRIED CHICKEN | BETTER HOMES & GARDENS
From bhg.com
THE SECRET TO GREAT FRIED CHICKEN: DUNK IN BRINE BEFORE DUNKING IN OIL
From thetakeout.com
You'll also love