CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
CRISPY BATTER-FRIED CHICKEN
This chicken is really good! The batter is light and crispy and the herbs add a nice flavor. From the Great American Cookbook recipe collection. This also makes great chicken sandwiches!
Provided by CaliMay
Categories Chicken
Time 29m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two pieces of waxed paper. Pound to 1/2" thickness using a meat mallet. Set aside.
- Place egg whites and tarragon in a shallow bowl. Beat with a fork until frothy. Combine flour, garlic powder, cornstarch and baking soda in another shallow bowl and mix well. Dip the chicken in flour then egg white mixture and turn to coat. Dip in flour again and coat completely.
- Heat the oil to 350 F in a deep medium skillet. Add 2 chicken breasts to the skillet. Cook, turning once, until golden brown and cooked through, about 7-10 minutes. Drain on paper towels. Repeat with remaining chicken.
EXTRA-CRISPY FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees F.
- Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
- Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
- When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
- In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
- Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
- In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
- Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
- Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
PERFECT CRISPY FRIED CHICKEN
After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Provided by arthurfl99
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 13h10m
Yield 3
Number Of Ingredients 14
Steps:
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
EXTRA-CRISPY FRIED CHICKEN
Make and share this Extra-Crispy Fried Chicken recipe from Food.com.
Provided by Food.com
Categories Chicken
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine.
- Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours.
- Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove.
- In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces.
- Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees.
- Serve.
Nutrition Facts : Calories 802, Fat 40.8, SaturatedFat 11.5, Cholesterol 198.4, Sodium 188.1, Carbohydrate 48.5, Fiber 2.1, Sugar 0.3, Protein 55.9
CRISPY FRIED CHICKEN
Steps:
- Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
- Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
- Combine all ingredients thoroughly.
CRISPY SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
- HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.
EXTRA CRISPY FRIED CHICKEN
There was a picture of this chicken next to the recipe on the internet and it looks awesome! It looks super crispy! I have not tried this yet, but it sounds really easy. Can be baked or deep fried.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pancake mix with one package of the Italian salad dressing mix.
- Combine the other package with the egg and club soda or beer.
- Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
- Place pieces on a wire cooling rack without allowing to touch each other.
- Let dry for 5 minutes.
- Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
- Bake at 350° for 45 minutes or until done.
- OR:.
- Deep fry at 425° for about 7 minutes.
Nutrition Facts : Calories 707.8, Fat 35.6, SaturatedFat 9.9, Cholesterol 221.8, Sodium 956.3, Carbohydrate 46.4, Fiber 1.8, Sugar 0.1, Protein 46.6
MEGA CRISPY FRIED CHICKEN
This recipe yields jucy, succulent chicken covered in a crispy crust that is not at all greasy. There is almost as much crust as there is chicken! Using vegetable shortening rather than oil gives the crust a snappy crispness. Use some of the chicken bits, removed from the oil, to make my Cream Gravy recipe!
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse and dry the chicken parts with paper towels.
- Sprinkle the chicken parts generously with salt and pepper.
- Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
- Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
- Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
- Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
- Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
- Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
- Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
- Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.
CRISPY FRIED CHICKEN
Make and share this Crispy Fried Chicken recipe from Food.com.
Provided by Boyz 5
Categories Chicken
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, orageno, sage and pepper.
- In a shallow bowl, beat eggs and water.
- Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.
- In an electric skillet, heat 1 inch of oil to 350°F.
- Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
- Place in two ungreased 15 by 10-inch baking pans.
- Bake, uncovered, at 350°F for 25 to 30 minutes or until chicken is tender and juices run clear.
Nutrition Facts : Calories 429, Fat 24.3, SaturatedFat 6.9, Cholesterol 146, Sodium 703.3, Carbohydrate 18.8, Fiber 1.1, Sugar 0.1, Protein 31.7
SOUTHERN FRIED CRACKER CHICKEN
Try this Southern Fried Cracker Chicken to satisfy your Southern heart! This cracker crumbs chicken will hit the spot for broiler-fryer chicken.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield Makes 5 servings.
Number Of Ingredients 6
Steps:
- Pour buttermilk over chicken in shallow dish; cover and refrigerate 1 hour to marinate. Remove chicken from marinade; discard marinade.
- Add chicken to combined cracker crumbs, flour and red pepper in shallow dish, turning to evenly coat all sides.
- Heat oil in large saucepan to 350°F. Add half the chicken; cook 15 min. or until chicken is done (165°F). Remove from oil; drain on paper towels. Repeat with remaining chicken.
Nutrition Facts : Calories 390, Fat 25 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 26 g
CRISPY AIR-FRIED CHICKEN
This is super and makes a juicy and delicious chicken. The basting mixture is a win and adds an excellent flavor to the crispy skin. You can modify this for a whole bird, you will need to add more cooking time and you are going to want to truss your chicken to make sure the legs and wings are tucked in. (Google it, it's way easier than you think.)
Provided by FrackFamily5 CA->CT
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 2
Number Of Ingredients 12
Steps:
- Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
- Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
- Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 436.1 calories, Carbohydrate 4 g, Cholesterol 127.5 mg, Fat 25.7 g, Fiber 0.9 g, Protein 45.7 g, SaturatedFat 15.2 g, Sodium 735.4 mg, Sugar 0.7 g
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