Electric Skillet Fried Chicken Recipe 375

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.

Steps:

• In shallow dish, mix flour, paprika, salt and pepper. Coat chicken with flour mixture.
• In 12-inch nonstick skillet, heat oil (1/4 inch) over medium-high heat. Cook chicken in oil, skin sides down, about 10 minutes or until light brown; reduce heat to low. Turn chicken skin sides up.
• Cook uncovered about 20 minutes, without turning, until juice of chicken is clear when thickest pieces are cut to bone (at least 165°F).

Steps:

• In a shallow bowl, whisk egg and buttermilk. In a separate shallow bowl, combine the flour, garlic powder, pepper, salt and paprika. Dip chicken in egg mixture, then flour mixture., In an electric skillet, heat oil to 375°. Fry chicken, a few pieces at a time, for 2-3 minutes on each side or until no longer pink. Drain on paper towels. Sprinkle with cheese.

Steps:

• In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Steps:

• Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil in electric skillet at 350°. Coat chicken with flour mixture. Cook chicken in oil 15 to 20 minutes or until light brown. Turn heat control down until pilot light goes out. Cover and simmer 30 to 40 minutes or until thickest pieces are fork tender. Turn chicken once or twice to assure even cooking. If drippings in bottom of electric skillet start to scorch, add water as needed. Remove cover for the last 5 minutes of cooking to crisp chicken.

Steps:

• In a shallow bowl, combine the first 5 ingredients. In another shallow bowl, beat egg and milk. Dip chicken into egg mixture, then cracker mixture. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken, a few strips at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Steps:

• 1. Spray electric skillet with Pam and heat to medium.
• 2. Remove chicken thighs from package and rinse them thoroughly in cold water. Pat dry with paper towel. (This is done so that it reduces popping caused by the hot grease once the chicken starts to cook and releases the oil from the chicken fat. Remember, oil and water do not mix!! If you have an oil fire ever, do not pour water on it. Either put flour on it or cover with a lid to starve it from oxygen, and remove from heat source).
• 3. Place chicken thighs in skillet with the smooth skin pretty-side up. (Cook bottoms first, which also cooks the majority of the chicken as a whole).
• 4. Sprinkle half of your salt and pepper all over tops of chicken thighs, using more or less according to your taste. Cover the skillet with your lid (important to cover!). (I use this time to start preparing the rest of the meal).
• 5. Cook chicken for about 30 minutes (on the bottom side) then turn over, sprinkle salt and pepper on the other side and cook the remaining 30 minutes. If your chicken starts to look like it's getting too dark and it is done, take it out early. It typically takes me 1 hour total to cook this thoroughly (on medium heat in my electric skillet) but every skillet is different as far as heat goes. Do not serve if it is still pink or shows any sign of blood in the meat or near the inner bone. If it appears it is cooking too fast, turn your heat down. It is good to have a crispy skin, but not burned.
• 6. Once chicken is done, take it out of the skillet and set it on a plate with a few paper towels underneath to drain the natural grease from the chicken.