Fried Chicken Italian Style Millies Recipes

Steps:

• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Steps:

• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Steps:

• To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
• In a shallow bowl, beat the eggs.
• Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
• In a large skillet, heat oil for frying.
• Fry coated chicken on each side for about 5 minutes.
• Cover skillet and cook on lower heat for about 10 minutes.
• Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
• **Chicken is done when no longer pink inside and juices run clear.**.
• Drain fried chicken on paper towels and keep warm in oven until ready to serve.
• In fryer, I heat to 350-400 degrees F.
• Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
• Eat with favorite dipping sauce or just crispy! ENJOY!

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

Steps:

• mix the flourand bread crubs on a plate.
• break the eggs and stir thoroughly.
• dip the chicken peices in the eggs.
• then role chicken in the bread crumb an flour mix until completely covered and fry.

Steps:

• Preheat the oven to 350 degrees F.
• Break the eggs into a shallow dish and add the milk. Whisk together until well combined. In another shallow dish mix together the cornmeal, Parmesan, and Italian seasoning. Season the chicken with salt and pepper, to taste. Dip the chicken pieces into the egg and milk mixture. Next, dredge the pieces into the cornmeal mixture coating them generously and put them on a large plate.
• In a large skillet, heat the oil over medium-high heat to 360 degrees F. (Dip the end of a wooden spoon into the oil: if bubbles form, the oil is ready for frying.) Fry the chicken until golden brown, about 4 to 5 minutes per side. Remove the chicken pieces to a plate lined with a brown bag to soak up the excess oil. Transfer to a baking sheet and finish cooking them in the oven, about 20 minutes. Arrange on a serving platter and serve.
• Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken.
• Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
• In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.

Steps:

• To cut down some frying time, you can partially cook chicken. Sometimes I boil pieces or will cook in a frying pan with some extra virgin olive oil.
• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper.
• In a shallow bowl, beat the eggs.
• Dip the chicken pieces in egg and roll or shake in flour mixture. Dip back into eggs and then back into flour mixture for double coating.
• In a large skillet, heat oil for frying.
• Fry coated chicken on each side for about 5 minutes.
• Cover skillet and cook on lower heat for about 10 minutes.
• Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy.
• **Chicken is done when no longer pink inside and juices run clear.**.
• Drain fried chicken on paper towels and keep warm in oven until ready to serve.
• In fryer, I heat to 350-400 degrees F.
• Drop chicken in the basket and fry for about 7 minutes or until chicken is crispy and fully cooked. *This is the reason that I partially cook the chicken - to make sure that it gets thoroughly cooked and so it stays juicy*
• Eat with favorite dipping sauce or just crispy! ENJOY!