FRIED CHICKEN
For foolproof fried chicken, try Alton Brown's recipe from Good Eats on Food Network; instead of seasoning the flour, season the meat so the spices don't burn.
Provided by Alton Brown
Categories main-dish
Time 40m
Yield 3 to 4 servings
Number Of Ingredients 8
Steps:
- Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
- Melt enough shortening (over low heat) to come just 1/3-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
- Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.
- Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)
- Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
FRIED CHICKEN
"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply." -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,
Nutrition Facts :
FRIED CHICKEN
Fried chicken, while involved, is worth the effort. This basic fried chicken recipe is sure to delight even the most of discerning palettes. Serve it alongside any number of side dishes for an unforgettable homemade meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 6h40m
Number Of Ingredients 10
Steps:
- In a large bowl, stir together 10 cups ice water and 2 tablespoons coarse salt. Add chicken, submerging all pieces. Cover; let soak overnight in refrigerator.
- In another bowl, whisk together buttermilk, 1 tablespoon coarse salt, mustard, and 1/2 teaspoon each cayenne and black pepper. Transfer chicken to marinade, submerging all pieces. Cover; refrigerate at least 4 hours and up to overnight.
- Let chicken stand at room temperature 1 hour. In a shallow dish, whisk together flour, cornmeal, remaining 1 teaspoon each coarse salt and black pepper, and remaining 1/2 teaspoon cayenne.
- Heat a heavy pot filled halfway with oil over medium heat until a deep-fry thermometer reads 350 degrees. Remove chicken from marinade, a few pieces at a time (do not shake off excess); dredge in flour mixture. Transfer to a baking sheet.
- Fry chicken in batches until golden brown and a thermometer inserted into thickest part (avoiding bone) reads 160 degrees, 6 to 7 minutes for small pieces, 9 to 10 minutes for large. Adjust heat to maintain a temperature between 340 degrees and 350 degrees during cooking. Transfer to a wire rack set on a rimmed baking sheet; season with sea salt. Serve warm or at room temperature.
More about "fried chicken reloaded recipes"
FRIED CHICKEN: RELOADED RECIPE | ALTON BROWN | COOKING …
From cookingchanneltv.com
5/5 (2)Total Time 5 hrs 50 minsCategory Main-DishCalories 351 per serving
FRIED CHICKEN RECIPES
From allrecipes.com
10 BEST LEFTOVER FRIED CHICKEN RECIPES | YUMMLY
From yummly.com
20 TOP-RATED FRIED CHICKEN RECIPES
From allrecipes.com
CHICKEN: RELOADED RECIPE | ALTON BROWN | COOKING CHANNEL
From cookingchanneltv.com
4.4/5 (5)Total Time 11 hrsServings 2Published 2019-01-02
- Place chicken on cutting board breast-side down. Use kitchen shears to cut down the ribs on one side of the back bone and then the other and remove. Open the bird like a book and remove the keel bone separating the breast halves by slicing through the thin membrane covering it (I like a thin paring knife for this), then work two fingers under the bone and lever it out.
- Secure a 2-gallon zip-top bag in a small pot or storage container and pour in the hot water followed by the salt. Stir until the salt dissolves then add the ice and then the chicken to the bag, seal tightly and refrigerate 8 to 12 hours.
- After brining, remove bird from bag, drain thoroughly and place on a rack set inside a sheet pan. Dry with paper towels and smooth the skin to cover any exposed meat then park the pan in front of a fan (medium speed will do) until the skin feels dry and tight and slightly leathery.
- Place a rack in the top of the oven and place the pizza stone(s) on it. Place another rack 6 inches below the top rack then crank the oven to 550 degrees F. Give the oven and stone(s) at least an hour to come up to temperature.
- Combine the butter, Aleppo pepper and za'atar in a heavy metal measuring cup and cook over low heat for 5 minutes or until the butter is red and fragrant.
- Flip chicken skin-side down, brush with half the butter mixture and season with 1/2 teaspoon of salt.
- Pour one cup of water into the pan (to help minimize the smoke produced from the drippings) and place the pan on the rack below the stones and cook the bird for 10 minutes.
- Carefully (but quickly) slide out rack, flip the bird skin-side up, brush the skin with the remaining butter mixture and season with the remaining 1/2 teaspoon salt.
- When the alarm sounds (about 25 minutes later) turn the oven off and reset the alarm to 165 degree F. Then remove the chicken and rest 10 to 15 minutes before carving.
BUTTERMILK FRIED CHICKEN: RELOADED RECIPE | ALTON BROWN
15 FRIED CHICKEN RECIPE EASY - SELECTED RECIPES
From selectedrecipe.com
CRISPY OVEN FRIED CHICKEN RECIPE - EASY CHICKEN RECIPES (VIDEO!)
From easychickenrecipes.com
25 FRIED CHICKEN RECIPES | MYRECIPES
From myrecipes.com
FRIED CHICKEN: RELOADED | RECIPE | FOOD NETWORK RECIPES, FRIED …
From pinterest.ca
22 MUST-MAKE FRIED CHICKEN RECIPES | LEITE'S CULINARIA
From leitesculinaria.com
FRIED CHICKEN: RELOADED RECIPE | TRW FAVS | COPY ME THAT
From copymethat.com
FRIED CHICKEN: RELOADED | RECIPE | RECIPES, FRIED CHICKEN, CHICKEN …
From pinterest.com
17 FRIED CHICKEN RECIPES (BECAUSE ONE IS NOT ENOUGH) - SERIOUS EATS
From seriouseats.com
FRIED CHICKEN: RELOADED RECIPE | ALTON BROWN | FOOD NETWORK
From benedetta.is-a-chef.com
FRIED CHICKEN RELOADED FOOD - HOMEANDRECIPE.COM
From homeandrecipe.com
FRIED CHICKEN: RELOADED RECIPE | TISHA HUDSON | COPY ME THAT
From copymethat.com
DINER-STYLE CHICKEN FRIED STEAK RECIPE - TASTING TABLE
From tastingtable.com
FRIED CHICKEN SEASONING RECIPE - RECIPE VIBES
From recipevibes.com
TOP 22 FRIED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
11 BEST FRIED CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
FRIED CHICKEN: RELOADED | RICETTA | BOCCONCINI DI POLLO, RICETTE, CIBO
From pinterest.ca
THE 10 MOST POPULAR CHICKEN RECIPES OF 2022 | BON APPéTIT
From bonappetit.com
FRIED CHICKEN | RECIPETIN EATS
From recipetineats.com
CRISPY FRIED CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
FRIED CHICKEN: RELOADED | RECIPE CART
From getrecipecart.com
10 FABULOUS FRIED CHICKEN RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
KETTLE FRIED CHICKEN RELOADED – TIME TO IMPROVE THE CRUST AND …
From youtube.com
PAN FRIED CHICKEN BREAST - EASY CHICKEN RECIPES
From easychickenrecipes.com
BEST CHICKEN FRIED CHICKEN RECIPE - HOW TO MAKE CHICKEN FRIED …
From thepioneerwoman.com
SOUTHERN-STYLE FRIED CHICKEN RECIPE | ALTON BROWN
From altonbrown.com
SIMPLE FRIED CHICKEN RECIPE (SUPER EASY TO MAKE!) - LGCM
From lakegenevacountrymeats.com
THE BEST FRIED CHICKEN (ROSCOE’S COPYCAT) - THE RECIPE CRITIC
From therecipecritic.com
CHICKEN FRIED RECIPE - BEST FRIED CHICKEN OR FRIED RICE RECIPE
From chickenfriedrecipe.com
FRIED CHICKEN: RELOADED | RECIPE | FRIED CHICKEN, FOOD NETWORK …
From pinterest.com
EASY HOMEMADE CHICKEN FRIED CHICKEN - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
EASY BREADED FRIED CHICKEN CUTLETS RECIPE - SERIOUS EATS
From seriouseats.com
BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE CHICKEN-FRIED …
From delish.com
15 FRIED CHICKEN RECIPE WITH MILK - SELECTED RECIPES
From selectedrecipe.com
FRIED CHICKEN: RELOADED RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PULLED CHICKEN LOADED FRIES | FRENCH'S
From mccormick.com
SUPER CRISPY FRIED CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
You'll also love