Danielboonesfriedchicken Recipes

Steps:

• Melt 6 tablespoons butter in a large skillet over medium high heat. Season chicken with salt and pepper and add to skillet. Cook until halfway done and golden brown on both sides, about 4 to 7 minutes each side. When browned, remove chicken to a 9x13 inch baking dish. Set skillet aside, reserving drippings.
• In a separate skillet, melt the 2 remaining tablespoons of butter over medium high heat and saute mushrooms. Add 1/4 cup of the wine and stir; let reduce over low heat for 5 minutes. Set mushrooms and drippings aside, keeping warm.
• Preheat oven to 375 degrees F (190 degrees C).
• Add cream of chicken soup and cream of mushroom soup to reserved chicken/drippings skillet. Mix soups well with drippings, making sure no lumps remain. Slowly add cream, stirring constantly, then add remaining 1/2 cup wine; season with rosemary and thyme. Adjust amount of wine as needed to make a nice, thick gravy consistency. Let mixture simmer over medium heat until bubbly, then add reserved mushroom mixture and stir together.
• Pour soup/mushroom mixture over chicken in baking dish, cover and bake in preheated oven for 30 to 45 minutes.
• About 15 minutes before serving chicken, bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Serve chicken breasts and sauce over the hot cooked pasta.

Steps:

• Marinate chicken:
• Whisk together all marinade ingredients in a large bowl.
• Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
• Dredge and fry chicken:
• Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F. (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.)
• Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
• Fry chicken, turning a few times, 20 to 25 minutes, or until golden brown, then drain on a rack.

Steps:

• In a large zip top bag place chicken pieces with the buttermilk and chipotle. Close bag and mix making sure mixture is evenly distributed. Marinate for up to 8 hours or overnight in the refrigerator.
• Fill a large 12-inch cast iron skillet with oil to the depth of about 1/2 to 3/4-inch and heat until hot, about 325 degrees F.
• In a shallow dish mix the flour and cornmeal with the seasonings. Remove the chicken from the marinade and dredge into the flour/cornmeal mixture. Repeat this process until all pieces are coated. Gently lower the chicken into the hot oil and fry for about 10 minutes on each side, until golden brown and the chicken is cooked through. The oil temperature will drop to about 290 degrees F when the chicken is first added to the hot oil, but will raise back up to 325 degrees F during the cooking process. Use an instant-read thermometer inserted in the thickest part of the chicken pieces, not touching the bone nor piercing through, to make sure it registers 165 degrees F before removing it from the oil. Drain on paper towels and serve.

Steps:

• Roll the pieces of chicken in a wooden mixing bowl of flour heavily seasoned with salt, pepper and paprika. Grease a large cast iron skillet with the butter and fry each piece of chicken. Brown well on both sides. Then reduce the heat slightly and add the water. Cover the skillet and cook for 15 minutes on each side. Take the fried chicken from the skillet and pour off all but 2 tablespoons butter. Add the flour to the melted butter, blend well and stir until nicely browned. Then add the salt, pepper, paprika and boiling water. Simmer until the gravy is smooth and thickened, stirring constantly. Lastly, stir in the cream and blend. Pour this gravy around the chicken on a large platter.

Steps:

• Whisk together all marinade ingredients in a large bowl.
• Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.
• Meanwhile, whisk together all dredging ingredients in a large bowl. Drain chicken, discarding marinade. Dredge each piece of chicken in seasoned flour and put on a large baking sheet. Let stand about 10 minutes.
• Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F (Our pot was 12 inches wide and 5 inches deep; if you don't have that wide a pot, you can fry the chicken in two batches.).
• Fry chicken, turning a few times, 20 to 25 minutes or until golden brown, then drain on a rack.

Steps:

• Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
• Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
• Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
• Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.

Steps:

• In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
• In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
• Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
• In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
• In a medium bowl, beat 1 egg.
• Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
• Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.

Steps:

• Bring a large pot of water to boil and add noodles, stir to separate and cook until tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water.
• Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl.
• In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce,chili oil and sesame oil.
• Heat a large, not nonstick, frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add the chicken broth mixture, stir until slightly thickened, 2 minutes.
• Add snow peas and noodles to pan. With tongs, toss just until the snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add 1/4 cup peanuts and toss. Top with more green onions and remaining peanuts and serve with more green onions and remaining peanuts and serve with more chili garlic sauce and chili oil.
• Note: we did not add the peanuts to the dish while cooking, instead added the chopped peanuts to the plated dish along with the green onions at the table as desired.

Steps:

• Saute chicken breasts in butter (approx 7 minutes per side); wrap in foil and keep warm in 350* oven.
• Saute shallots.
• Add Jack Daniels and light with a match, flame will be high, let flame die down.
• Add broth and tarragon.
• Fast boil, uncovered, until sauce reduces to thick syrupy glaze (this takes longer than you think, approx 25 mins).
• Add lemon juice and cream; simmer until thickened (approx 15 mins).
• Put chicken breasts into sauce to coat.
• Serve with pasta or rice to utilize the yummy sauce.
• (I serve it with Penne Pasta and just toss the pasta in with the chicken and the sauce).

Steps:

• Combine ingredients in a saucepan warm over medium heat until simmering.
• Once heated take out 1/4 cup and use to baste barbecue chicken while grilling.
• Barbecue the chicken breasts approximately 10 minutes turning every 2 minutes while basting.
• Spoon remaining sauce over chicken breasts as desired.
• As mentioned above, try this sauce on steak--it is so good as well it makes a great topper for burgers.