Chickenfriedchickendvo Recipes

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.

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.

Steps:

• 1. Pat chicken pieces dry with paper towels.2. In a plastic bag, mix flour, salt, thyme, sage and pepper. Toss chicken pieces, a few at a time, in the seasoned flour until evenly coated.3. In a large bowl, mix cream and egg. Dip each piece of floured chicken in egg mixture, then toss again in seasoned flour. Place on a rack or on waxed paper.4. Into a large heavy skillet, pour oil to a depth of 1/2 inch place over medium heat. When hot, add chicken and cook, covered, turning once or twice, for 25 to 30 minutes or until well browned and fork tender. Drain on paper towels.

Steps:

• 1. In resealable food storage plastic bag, combine flour, salt, pepper and poultry seasoning. Add chicken, a few pieces at a time shake to coat.2. Heat oil in large skillet over medium heat until hot. Add chicken cook until browned on all sides.* Reduce heat to low cover and cook 30 minutes or until chicken is fork-tender and juices run clear. Remove cover during last 10 minutes of cooking to crisp chicken.TIP: * After browning, chicken can be placed in ungreased shallow baking pan and baked uncovered at 350°F. for about 45 minutes.Nutrition Information Per Serving: Serving Size: 1/5 of Recipe * Calories: 500 * Calories from Fat: 330 * % Daily Value: Total Fat: 37 g 57% * Saturated Fat: 7 g 35% * Cholesterol: 110 mg 37% * Sodium: 530 mg 22% * Total Carbohydrate: 7 g 2% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 35 g * Vitamin A: 4% * Vitamin C: 0% * Calcium: 2% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 5 Lean Meat, 4 Fat or 1/2 Carbohydrate, 5 Lean Meat, 4 Fat

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!