FRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
- In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
- In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
- Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
- Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
- Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
FRIED CHICKEN BOWL
Quick and easy comfort meal with chicken, mashed potatoes, corn, and cheese.
Provided by jreb66
Categories Main Dish Recipes Bowls
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry chicken strips in the hot oil until warmed through, 2 to 3 minutes. Transfer chicken to paper towel-lined plates using a slotted spoon. Cut chicken into bite-size chunks.
- Layer mashed potatoes, Cheddar cheese, corn, and chicken, respectively, into individual serving bowls.
Nutrition Facts : Calories 510.9 calories, Carbohydrate 39.4 g, Cholesterol 52.3 mg, Fat 32.8 g, Fiber 3.5 g, Protein 18.2 g, SaturatedFat 12.1 g, Sodium 837.6 mg, Sugar 5.1 g
FRIED CHICKEN
Make and share this Fried Chicken recipe from Food.com.
Provided by DarksLight
Categories < 4 Hours
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- heat up skillet on med heat.
- pour flour in a bowl(add salt & pepper).
- in another bowl,mix milk & egg.
- dip chicken in milk mix.
- then roll in flour mix until coated.
- place in skillet,cook until no longer pink inside.
- i cook my chicken for an hr,turning every 15 minutes.
Nutrition Facts : Calories 540.5, Fat 25.3, SaturatedFat 8.1, Cholesterol 220.5, Sodium 971.1, Carbohydrate 35.7, Fiber 1.1, Sugar 0.2, Protein 39.4
FRIED CHICKEN
Steps:
- Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
- Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
- Heat the oil in a medium to large pot to 350 degrees F.
- Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.
KARAAGE (JAPANESE FRIED CHICKEN)
Learn two methods of frying that produce moist, flavorful, boneless, skinless chicken with a super-thin coating that's incredibly crispy and crunchy. Serve with lemon or lime wedges.
Provided by Chef John
Categories Fried Chicken
Time 1h45m
Yield 4
Number Of Ingredients 13
Steps:
- Mix garlic, ginger, soy sauce, sake, mirin, sesame oil, black pepper, cayenne, sugar, and salt in a medium bowl.
- Place chicken in the marinade and mix until thoroughly and evenly coated. Cover and refrigerate for 1 to 10 hours.
- Set up your dredging station: Place a wire rack over a foil-lined baking sheet. Add potato starch to a wide, shallow bowl.
- Remove chicken from the refrigerator. Stir to coat with marinade. Toss 2 or 3 pieces at a time in the potato starch until evenly coated. Shake off any excess starch and place chicken on the wire rack. Repeat to dredge remaining pieces.
- Tap the rack on the baking sheet to remove any loose chunks of starch, then transfer the baking sheet and rack of chicken to the refrigerator for 15 to 30 minutes.
- Heat oil in a deep fryer to 350 degrees F (175 degrees C).
- Without crowding, lower chicken carefully into the hot oil in batches. Fry, tossing occasionally, until cooked through and the outside is crunchy and browned, 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
Nutrition Facts : Calories 2263.4 calories, Carbohydrate 32 g, Cholesterol 117.8 mg, Fat 225.8 g, Fiber 0.2 g, Protein 29 g, SaturatedFat 29.9 g, Sodium 921.4 mg
CHICKEN FRIED CHICKEN
I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)
Provided by Kennasmommy
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
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!
Nutrition Facts : Calories 678.9, Fat 14.7, SaturatedFat 3.9, Cholesterol 183.3, Sodium 1767, Carbohydrate 88.8, Fiber 3.4, Sugar 0.6, Protein 43.8
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- In the saucepan, cover the rice with the water, then cover the saucepan and bring the rice to a simmer over high heat. Reduce the heat to low and cook for 15 minutes. Remove the rice from the heat and let it steam for 5 minutes, until tender. Stir the rice gently with a fork to separate the grains, then cover the saucepan and keep the rice warm until serving.
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- In a small bowl, marinate the chicken with the shaoxing wine and soy sauce. Set aside. Then, in a separate bowl, mix together the cooked rice with 1 egg, the ginger powder, garlic, powder, white pepper, and 1 teaspoon of oil. Set aside.
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