Chicken Fried Chicken Recipes

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CHICKEN FRIED CHICKEN

A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!

Provided by CASSJW

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 45m

Yield 6

Number Of Ingredients 8



Chicken Fried Chicken image

Steps:

  • Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
  • Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

Nutrition Facts : Calories 886.6 calories, Carbohydrate 14.2 g, Cholesterol 102.9 mg, Fat 79.6 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 11 g, Sodium 389 mg, Sugar 0.2 g

30 saltine crackers
2 tablespoons all-purpose flour
2 tablespoons dry potato flakes
1 teaspoon seasoned salt
½ teaspoon ground black pepper
1 egg
6 skinless, boneless chicken breast halves
2 cups vegetable oil for frying

CHICKEN FRIED CHICKEN

I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)

Provided by Kennasmommy

Categories     Chicken Breast

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9



Chicken Fried Chicken image

Steps:

  • Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
  • Mix flour, salt and pepper in pie dish.
  • Pour Milk into a bowl.
  • Put saltine cracker crumbs in another pie dish.
  • Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
  • Dip in milk, then flour mixture, then eggs, then saltines.
  • Place breasts in pan. Repeat with each chicken breast.
  • Cook chicken for approximately 5 minutes each side or until a golden brown.
  • .
  • Remove from pan and place on a papertowel lined plate to remove excess grease.
  • Serve with gravy to top.
  • Enjoy!

Nutrition Facts : Calories 678.9, Fat 14.7, SaturatedFat 3.9, Cholesterol 183.3, Sodium 1767, Carbohydrate 88.8, Fiber 3.4, Sugar 0.6, Protein 43.8

4 boneless skinless chicken breasts
1 cup milk
1 1/2 cups flour
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
2 eggs, beaten with
1 tablespoon milk
4 cups saltine crackers, crumbled, smashed, broken up to fine to medium consistency
olive oil

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 16



Chicken Fried Chicken with White Gravy image

Steps:

  • Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
  • Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
  • Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
  • Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
  • For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
  • Serve the chicken fried chicken topped with the white gravy.

4 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 3/4 cups all-purpose flour
3/4 cup cornstarch
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1 1/4 cups buttermilk
1 tablespoon hot sauce
1 large egg
Canola, vegetable or peanut oil, for frying
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups whole milk
Kosher salt and freshly ground black pepper
1/2 teaspoon apple cider vinegar

FRIED CHICKEN

Provided by Food Network

Categories     main-dish

Time 6h55m

Yield 8 servings

Number Of Ingredients 11



Fried Chicken image

Steps:

  • Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
  • Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
  • Heat the oil in a medium to large pot to 350 degrees F.
  • Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.

1/2 cup dried parsley
1/4 cup lemon pepper
1/4 cup garlic salt
2 1/2 tablespoons ground rosemary
2 1/2 tablespoons seasoning salt
1 tablespoon chili powder
8 1/2 cups all-purpose flour
2 eggs
3 cups milk
4 pounds chicken parts (drums, thighs, breasts)
8 cups vegetable or canola oil

FRIED CHICKEN

Provided by Food Network

Categories     main-dish

Time 50m

Yield 16 pieces

Number Of Ingredients 9



Fried Chicken image

Steps:

  • Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
  • Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
  • In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
  • Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
  • Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
  • Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
  • Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
  • Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
  • When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
  • After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
  • Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

2 whole free-range, organic chickens
Vegetable oil of choice, for frying the chicken
6 cups all-purpose flour
5 tablespoons salt
4 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon onion powder
2 teaspoons cayenne pepper
2 cups buttermilk

CHICKEN-FRIED CAULIFLOWER

Who needs meat? This unique twist on classic chicken-fried steak gives vegetarians an indulgent main course that will make even meat-eaters a little jealous.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13



Chicken-Fried Cauliflower image

Steps:

  • For the gravy: Melt the butter, in a medium saucepan, over medium heat. Sprinkle in the flour, and cook, whisking, until the flour is smooth and a deep golden brown, about 7 minutes. Gradually whisk in the milk and simmer until the mixture thickens, whisking to remove any lumps, 4 to 6 minutes. Season with 2 teaspoons salt and 1 teaspoon pepper. Remove from the heat, cover to keep warm. Reheat before serving, adding water by the tablespoon to thin it, as desired. Stir in the chives right before serving.
  • For the cauliflower: Preheat the oven to 250 degrees F. Trim the base of the core from the cauliflower and then cut the head into 1-inch-thick slices. Cut any florets that fall off into 1-inch pieces. Sprinkle 1/4 teaspoon each salt and pepper over both sides of each cauliflower slice. Set aside.
  • Whisk together the flour, white pepper, baking powder and 2 teaspoons salt in a shallow bowl. Pour in 3 tablespoons of the milk and use your fingers to work it in, making a shaggy flour mixture. Whisk together the eggs and the remaining milk in another shallow bowl. One at a time, dredge each cauliflower steak, and the 1-inch pieces, in the flour mixture, dip in the egg mixture, and then return to the flour mixture, pressing firmly to coat. Transfer the breaded steaks to a rack on a rimmed baking sheet.
  • Set another rack on a rimmed baking sheet. Heat about 1-inch of oil in a cast-iron skillet or Dutch oven over high heat until a deep-fry thermometer registers 350 degrees F. Fry the steaks, one at a time, with some of the smaller pieces until golden brown, turning once, about 5 minutes (return the oil to 350 degrees F between each steak). Transfer the finished cauliflower steaks to the rack on the baking sheet, season lightly with salt and keep warm in the oven while you continue frying the remaining cauliflower in batches.
  • Serve hot with the warm gravy.

4 tablespoons unsalted butter
1/3 cup all-purpose flour
2 1/2 cups milk
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives
1 small head cauliflower (about 2 pounds)
Kosher salt and freshly ground black pepper
3 cups all-purpose flour
2 tablespoons ground white pepper
4 teaspoons baking powder
1 1/4 cup milk
2 large eggs
Vegetable oil, for frying

CHICKEN-FRIED STEAK (CHICKEN WITH CREAMY GRAVY)

A cast-iron skillet will work the best for this recipe, this also works well using beef that has been pounded thinly. Serve with fries or mashed potatoes...total comfort food! Make certain not to crush the crackers to a fine powder --- this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15



Chicken-Fried Steak (Chicken With Creamy Gravy) image

Steps:

  • Season the chicken breasts with black pepper.
  • In a shallow dish combine crushed cracker crumbs with flour 1 teaspoon seasoned salt, 1/2 teaspoon black pepper, cayenne pepper (if using) and baking powder.
  • In another shallow dish whisk together eggs with 3/4 milk.
  • Dredge the chicken breasts in the cracker mixture then dip in the egg/milk mixture, then dredge AGAIN in the cracker mixture.
  • Pour the oil into a large skillet and heat to 360 degrees F.
  • Fry the breasts in hot oil for about 3-4 minutes on each side or until golden brown; remove to a wire rack and cover lightly with foil.
  • Carefully drain oil but reserve the browned bits in the bottom of the skillet along with a couple tablespoons of the oil.
  • In a bowl mix together 4 cups half and half cream, 1/4 cup flour 1 teaspoon seasoned salt and 1 teaspoon black pepper; whisk until combined, then add to the reserved drippings in the skillet, cook whisking constantly over medium-high heat for about 10 minutes or until thickened.
  • Serve the creamed gravy with the breasts.

4 small boneless skinless chicken breasts (pounded to about 1/2-inch thick)
black pepper
38 saltine crackers, crushed (1 sleeve)
1 cup all-purpose flour
1 teaspoon seasoning salt
1 pinch cayenne pepper (optional or adjust to heat level)
1/2 teaspoon garlic powder (garlic lovers use 1 teaspoon)
1/2 teaspoon baking powder
3/4 cup milk
2 large eggs
1 1/2 cups vegetable oil
3 -4 cups half-and-half cream (use 4 cups for a thinner gravy)
1/4 cup all-purpose flour
1 teaspoon seasoning salt or 1/2 teaspoon white salt
1 teaspoon black pepper (can reduce if desired)

FRIED CHICKEN

Make and share this Fried Chicken recipe from Food.com.

Provided by DarksLight

Categories     < 4 Hours

Time 1h5m

Yield 3-4 serving(s)

Number Of Ingredients 6



Fried Chicken image

Steps:

  • heat up skillet on med heat.
  • pour flour in a bowl(add salt & pepper).
  • in another bowl,mix milk & egg.
  • dip chicken in milk mix.
  • then roll in flour mix until coated.
  • place in skillet,cook until no longer pink inside.
  • i cook my chicken for an hr,turning every 15 minutes.

Nutrition Facts : Calories 540.5, Fat 25.3, SaturatedFat 8.1, Cholesterol 220.5, Sodium 971.1, Carbohydrate 35.7, Fiber 1.1, Sugar 0.2, Protein 39.4

3 chicken leg quarters
1 cup milk
1 egg
1 cup flour (plain)
1 teaspoon salt
1 teaspoon pepper

CHICKEN FRIED CHICKEN WITH COUNTRY GRAVY

I had this at a restaurant in another state and had to go home and duplicate it! So comforting, so delicious!! I just have to share!

Provided by The Miserable Gourm

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 11



Chicken Fried Chicken With Country Gravy image

Steps:

  • Clean cutlets and pound thin with the flat side of a meat mallet. (I use a ziploc bag to keep things clean)
  • Wisk together milk and eggs. Dredge cutlets in flour, then egg, then flour, and repeat two or three times until well coated. Fry in oil over medium heat until golden on boh sides.
  • Remove chicken from pan, and drain off any excess oil, leaving bits nd chicken pieces behind. Make a rue by melting butter, over low heat, and adding flour, whisking until smooth. Add salt, pepper, and cream and continue to whisk occasionally until thickened and heated through. YUM!

Nutrition Facts : Calories 1043.8, Fat 75.9, SaturatedFat 29.6, Cholesterol 268.4, Sodium 342.4, Carbohydrate 53.8, Fiber 1.8, Sugar 0.4, Protein 36

1 -2 lb chicken breast, pounded thin
2 cups flour (for dredging)
2 -3 eggs
1/4 cup milk
salt and pepper
1/2 cup oil (for frying)
1/2 cup butter
2 tablespoons flour
1 cup light cream
salt and pepper
pan dripping

FRIED CHICKEN BATTER

Perfect for deep frying chicken, shrimp, fish and making onion rings! I'm sure it's a popular recipe but it is a variation of one a fish n chip shop in New Zealand used.

Provided by Pasider

Categories     Lunch/Snacks

Time 21m

Yield 30 Chicken Tenders, 4-6 serving(s)

Number Of Ingredients 7



Fried Chicken Batter image

Steps:

  • Take four bowls
  • Put 1 c milk in Bowl 1.
  • Seperate the flour into 2 c and 1 cup.
  • Combine Creole seasoning and 2 cups of flour to make Bowl 2.
  • Add beaten eggs to make bowl 3.
  • Combine Salt and Pepper with 1 c of flour to make bowl 4.
  • In that order, dip chicken (or whatever you will fry)shaking off excess after each dip.
  • Deep fry as per the deep fryer instructions. Usually about 4-6 minutes at 350.

3 cups all-purpose flour
3 eggs, beaten
1 cup milk
2 tablespoons creole seasoning
salt & pepper
chicken
oil (for deep frying)

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CHICKEN-FRIED CHICKEN LIVERS RECIPE - JAMES HOLMES | FOOD ...
In a large bowl, whisk 2 cups of the buttermilk with the hot sauce and soy sauce. Add the chicken livers and turn to coat. Cover and refrigerate overnight. Advertisement. Step 2. In a small bowl ...
From foodandwine.com


EASY PAN FRIED CHICKEN BREAST - THERESCIPES.INFO
Simple Pan-fried Chicken Breasts Recipe - Food.com new www.food.com. 1 tablespoon olive oil 2 teaspoons parmesan cheese, grated (optional) DIRECTIONS Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so. Heat a skillet over med …
From therecipes.info


CHICKEN FRIED CHICKEN - THECOOKFUL
Chicken Fried Chicken ranks right up there with Classic Fried Chicken as a family favorite comfort food and for good reason. It has a crispy, salty crust and a tender, juicy interior. Then it gets even better because we top it with gravy. This is not a light lunch-type meal. It sticks to ya in the best type of way.
From thecookful.com


CHICKEN FRIED RICE - CANADA'S FOOD GUIDE
Transfer the chicken to the plate with the eggs. Heat the remaining 15 mL (1 tbsp) of oil in the wok. Add the garlic and ginger and cook for 1 minute over high heat. Add the onion and bok choy and sauté for about 3 minutes or until golden. Add the rice, soy sauce, and sesame oil. Mix well to break up rice and spread seasoning around.
From food-guide.canada.ca


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