EASTERN-INSPIRED FRIED CHICKEN
A fusion of eastern and American-southern tastes. Serve with sweet Thai-style chili sauce on the side for dipping.
Provided by Mike&Sara
Categories World Cuisine Recipes Asian
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
- Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
- Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
- Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 738.7 calories, Carbohydrate 69.3 g, Cholesterol 218.1 mg, Fat 30.7 g, Fiber 2.3 g, Protein 43.5 g, SaturatedFat 9.4 g, Sodium 488.1 mg, Sugar 9.5 g
MIDDLE EASTERN-INSPIRED HERB AND GARLIC CHICKEN
This recipe was inspired by the Middle Eastern dried seasoning mix called za'atar, a combination of herbs (usually thyme, oregano and marjoram), sesame seeds and sumac, often spiked with salt. Here, fresh herbs are substituted for the dried, which, along with fresh parsley and mint and plenty of lemon and garlic, are used to marinated boneless chicken thighs. If you can't find sumac, just leave it out. It does add a nice tang and vibrant color, but the dish will work without it. Optimum marinating time here is 8 hours. But feel free to leave it for as little as 15 minutes or as long as 24 hours. If you would rather use white meat, substitute boneless skinless breasts but reduce the cooking time by a few minutes.
Provided by Melissa Clark
Categories weekday, weeknight, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine chicken with all but 1 teaspoon of the grated garlic (save that teaspoon for the yogurt sauce), the zest and juice of 1 lemon, oil, parsley, mint, thyme, oregano, 1 1/2 teaspoons salt, and the sesame seeds and sumac, if using. Cover and marinate for 15 to 30 minutes at room temperature; you can refrigerate it for up to 24 hours.
- Heat grill or broiler. If grilling, cook chicken over high heat until charred in spots, 4 to 7 minutes. Flip pieces and continue grilling until just cooked through, another 4 to 7 minutes. If broiling, arrange a rack 3 to 4 inches from flame. Line a rimmed baking sheet with foil and spread chicken out in a single layer. Broil chicken, turning halfway through cooking, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that it doesn't burn.
- While chicken cooks, place yogurt in a small bowl. Stir in the reserved grated garlic and lemon zest and season to taste with salt. Serve the chicken drizzled with olive oil, remaining lemon juice to taste, black pepper, parsley and sesame seeds and sumac, if using, with the yogurt alongside for dipping.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 11 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 2 grams, Sodium 447 milligrams, Sugar 2 grams, TransFat 0 grams
SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
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.
REAL SOUTHERN FRIED CHICKEN
As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
BEST SOUTHERN FRIED CHICKEN
Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.
Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.
MIDDLE EASTERN STYLE FRIED CHICKEN
From Saad Fayed, who doesn't love fried chicken, except for vegetarians of course. Fried chicken has become an American staple, especially for summer gatherings. In the Middle East, we eat fried chicken, too. Although prepared a little differently, it produces a taste like no other!
Provided by Nana Lee
Categories Chicken
Time 22m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a large pot and cover with water.
- Add onion, garlic, coriander, tumeric, salt and pepper and stir.
- Allow to simmer for 20-25 minutes.
- This process allows the chicken to absorb the spices.
- In a frying pan or deep fryer, bring vegetable oil to 350ºF degrees.
- Strain chicken from water and roll in flour.
- When oil is hot, fry chicken pieces until golden brown and done.
- Legs and thighs generally take about 15-20 minutes.
- Breasts take 7-10 minutes for strips.
- Cutlets, larger, thicker breast may take up to 15 minutes.
- Serve with a salad, rice, and olives.
Nutrition Facts : Calories 220.8, Fat 15.5, SaturatedFat 4.5, Cholesterol 71.3, Sodium 261.2, Carbohydrate 2.2, Fiber 0.5, Sugar 0.8, Protein 17
MIDDLE EASTERN-STYLE CHICKEN, VEGGIES AND RICE
This one-dish meal is packed with flavor, and as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavor that'll make this dish memorable.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Prepare the rice according to package directions. Set aside.
- Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes.
- Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt.
- Transfer to a platter, sprinkle with the parsley and pine nuts and serve.
Nutrition Facts : Calories 489 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 59 milligrams, Sodium 631 milligrams, Carbohydrate 57 grams, Fiber 7 grams, Protein 29 grams, Sugar 6 grams
MIDDLE EASTERN CHICKEN
This is a recipe from another site. I really liked it as it is full of flavor and low in fat. The original recipe calls for 2 cloves of garlic but I am a true garlic lover so I doubled it. This was served with Recipe #113983.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- Place the chicken breasts in a 13 x 9 inch baking dish that has been sprayed with cooking spray.
- Sprinkle the chicken with the fresh lemon juice, combine spices and sprinkle over chicken, top with slivers of garlic.
- Pour the rinsed chickpeas over and then the tomatoes. Place dish in preheated oven and cook for 25 minutes.
- Serve with couscous or rice.
SOUTHERN-STYLE FRIED CHICKEN
Provided by Cynthia LeJeune Nobles
Categories Chicken Poultry Fry Picnic Mardi Gras Dinner Lunch Party Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry with paper towels. Place shortening in a large cast-iron skillet and heat to 350°F. Melted shortening should be 1/2 inch deep.
- In a shallow bowl, whip together buttermilk and eggs. In another shallow bowl, combine flour, salt, and pepper. Dip chicken pieces in egg mixture, then dredge in seasoned flour. Carefully place about half of the chicken pieces in hot shortening. (The temperature of the shortening will drop when you add the chicken; try to maintain a temperature of 325°F.) Fry chicken until golden brown on all sides or until each piece reaches an internal temperature of 160°F, turning the chicken several times to prevent burned spots. This will take about 10 minutes for skinless breasts and 20 minutes for pieces with skin and bones. Drain cooked chicken on a rack, then keep warm in a 200°F oven while frying remaining chicken. Serve with chicken velouté.
EASTERN-INSPIRED FRIED CHICKEN
A fusion of eastern and American-southern tastes. Serve with sweet Thai-style chili sauce on the side for dipping.
Provided by MikeSara
Categories Asian Recipes
Time 8h25m
Yield 8
Number Of Ingredients 10
Steps:
- Spoon yogurt into a large resealable plastic bag. Add chicken and make sure it's coated in yogurt. Squeeze bag to remove excess air and seal. Marinate in the refrigerator 8 hours to overnight.
- Remove chicken from yogurt and discard yogurt. Rinse yogurt from chicken pieces and pat dry with a paper towel.
- Beat milk and eggs together until smooth. Mix flour, salt, pepper, curry powder, and paprika together in a wide, shallow bowl.
- Dip each chicken piece into the milk mixture and immediately press into the flour mixture to coat completely; keep coated chicken on a plate while preparing the remaining pieces.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Gently lie chicken pieces into the hot oil, cooking in batches as needed to avoid overcrowding, and cook until no longer pink at the bone and the juices run clear, 10 to 15 minutes per batch. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 738.7 calories, Carbohydrate 69.3 g, Cholesterol 218.1 mg, Fat 30.7 g, Fiber 2.3 g, Protein 43.5 g, SaturatedFat 9.4 g, Sodium 488.1 mg, Sugar 9.5 g
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