KENTUCKY FRIED CHICKEN SEASONING MIX
Make and share this Kentucky Fried Chicken Seasoning Mix recipe from Food.com.
Provided by Kat2355
Categories Chicken
Time 50m
Yield 3 cups (slightly less)
Number Of Ingredients 10
Steps:
- Mix all together.
- Take pieces of chicken and dip in slightly beaten raw egg.
- Roll in spices.
- Fry chicken in oil.
- Bake in foil,metal or glass pan in a 350F degrees oven for 45 minutes.
FRIED CHICKEN SEASONING
Use to make Northern Fried Chicken from Bruce and Eric Bromberg's "Blue Ribbon Cookbook."
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes about 3 tablespoons
Number Of Ingredients 7
Steps:
- Mix all ingredients in a medium bowl until well combined.
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.
FRIED CHICKEN
Steps:
- Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
- Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
- Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
- Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
- Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
- Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
- Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
- When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
- After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
- Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.
CHEF JOHN'S BUTTERMILK FRIED CHICKEN
I love the tangy tenderization that the buttermilk provides. After the buttermilk soak, dredge the chicken pieces in seasoned flour, and fry them in hot oil until crisp and cooked.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 6h45m
Yield 4
Number Of Ingredients 19
Steps:
- Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
- Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
- Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
- Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
- Turn chicken pieces and cook for another 10-15 minutes.
- Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.
Nutrition Facts : Calories 1261.6 calories, Carbohydrate 55.7 g, Cholesterol 179 mg, Fat 85 g, Fiber 2.5 g, Protein 66 g, SaturatedFat 15.6 g, Sodium 1443.2 mg, Sugar 6.3 g
11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
FRIED CHICKEN IN SEASONED FLOUR
Make and share this Fried Chicken in Seasoned Flour recipe from Food.com.
Provided by WI Cheesehead
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all the seasoning ingredients.
- Wash chicken pieces and pat dry with paper towel.
- Place flour in a paper bag and shake pieces, one at a time.
- Fry in heated oil until meat is cooked, turning once.
- Time should be 10-15 minutes.
Nutrition Facts : Calories 241.6, Fat 13.9, SaturatedFat 1.9, Sodium 292.6, Carbohydrate 25.7, Fiber 1.1, Sugar 0.7, Protein 3.5
FRIED CHICKEN COATING MIX
Meet the Cook: My family - husband and our two sons, 11 and 8 - tell me they'd like me to fix chicken with this coating mix all of the time. I've had the recipe for years. In fact, I can't remember how I got it...just my many additions and deletions. -Dawn Supina, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4-6 servings per batch.
Number Of Ingredients 13
Steps:
- Combine the first nine ingredients; store in an airtight container. Yield: 2-1/2 cups coating mix (enough for 3 batches of chicken)., To prepare chicken: In a shallow bowl, beat eggs and milk. Place 3/4 cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. , Heat 1/4 in. of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 45-55 minutes or until juices run clear.
Nutrition Facts :
CHICKEN SEASONING BLEND
This dry mix of herbs and spices adds a unique zing to any chicken dish, it has just the right amount of heat and flavor to make all your guests beg for more. Don't be scared by the long list, most of it is spices you will probably have in your cupboard. Note, it also gives chili a great flavor without adding too much heat.
Provided by Patrick
Categories Meat and Poultry Recipes Chicken
Time 5m
Yield 6
Number Of Ingredients 13
Steps:
- Mix the salt, basil, rosemary, garlic powder, mustard, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together until blended.
Nutrition Facts : Calories 5.6 calories, Carbohydrate 0.8 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.3 g, Sodium 448.5 mg, Sugar 0.1 g
FRIED CHICKEN SEASONING
Make and share this Fried Chicken Seasoning recipe from Food.com.
Provided by Captain_67
Categories < 60 Mins
Time 57m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place all herbs in food processor & chop fine.
- Combine all ingredients & mix well.
- 3 tablespoons of mix plus 1 tablespoon of Salt, 1 teaspoon of Sugar mixed into 1 quart of Buttermilk.
- Marinate chicken for at least 3 hours.
- Final 2 tablespoons of seasoning with 1 teaspoon Baking Powder & 1 teaspoon of Baking Soda mixed with 1 & 1/2 cups flour & 1/2 cup Corn Starch for coating mix.
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
AUTHENTIC TEXAS CHICKEN FRIED STEAK SEASONING MIX
Make and share this Authentic Texas Chicken Fried Steak Seasoning Mix recipe from Food.com.
Provided by Country Cookin Karen
Categories Low Cholesterol
Time 10m
Yield 1 Cup
Number Of Ingredients 8
Steps:
- Mix all ingredients together well & store in airtight jar or other container. Shake well before using. To use, simply.
- sprinkle over both sides of steak before proceeding with desired recipe.
SAVORY SOUTHERN FRIED SEASONING
My bulk seasoning recipe for some of the best fried chicken, pork chops, or chicken fried steak you can make... and eat! To prepare fried chicken, follow Recipe #506949, for complete brining, breading and frying instructions. This recipe yields enough seasoning for 3 batches fried chicken, or up to 6 batches pork chops or chicken fried steak.
Provided by The Spice Guru
Categories Low Cholesterol
Time 10m
Yield 60 serving(s)
Number Of Ingredients 14
Steps:
- 3/8 TEASPOON IS 1/4 TEASPOON PLUS ONE-HALF OF 1/4 TEASPOON. TO PREPARE A SINGLE BATCH OF FRIED CHICKEN OR TWO BATCHES PORK CHOPS OR CHICKEN FRIED STEAK, FOLLOW THIS RECIPE: 1 tablespoon fine sea salt, 1 tablespoon ground black pepper, 2 teaspoons celery salt, 2 teaspoons ground sage, 1 1/2 teaspoons paprika, 1 1/2 teaspoons powdered sugar, 3/4 teaspoon ground ginger, 1/2 teaspoon ground fennel, 1/2 teaspoon garlic powder, 1/2 teaspoon ground thyme, 1.4 teaspoon ground mace (or 1/8 teaspoon ground nutmeg), 1/4 teaspoon onion powder, 1/4 teaspoon ground rosemary, and 1/8 teaspoon cayenne pepper. Shake mixture well in a resealable container with 1 3/4 cups all purpose flour and 1/4 cup cornstarch.
- GRIND fennel seeds, rosemary leaf, and thyme, separately in a clean spice mill or coffee grinder, as finely as possible (for best grinding results, use 4 tablespoons of each).
- MEASURE all recipe ingredients into a medium resealable container then seal.
- SHAKE container well until thoroughly blended (if necessary, break up any clumps by pressing mixture with the back of a spoon, then re-seal and shake mixture again).
- STORE tightly sealed in a cool, dry place away from light.
- FOR FRIED CHICKEN BREADING: Measure 1 3/4 cups flour, 1/4 cup cornstarch and 1/3 level cup of this seasoning in a resealable container. Seal and shake well. If double-breading chicken, add an another 5 teaspoons flour and 1 teaspoon cornstarch to breading.
- FOR CHICKEN FRIED STEAK OR PORK CHOP BREADING: Measure 7/8 cup of flour (3/4 cup, plus 2 tablespoons), 2 tablespoons cornstarch, and 8 teaspoons (2 tablespoons plus 2 teaspoons) of this seasoning into a resealable container. Seal and shake well. If double-breading chicken fried steak or pork chops, add an another 5 teaspoons flour and 1 teaspoon cornstarch to breading.
- ENJOY!
Nutrition Facts : Calories 3.4, Fat 0.1, Sodium 347.7, Carbohydrate 0.8, Fiber 0.2, Sugar 0.2, Protein 0.1
EASY OVEN-FINISHED FRIED CHICKEN
Beautifully juicy, tender, and crispy chicken fillets are perfect for sandwiches, or for serving alongside your favorite sides.
Provided by Rebekah Rose Hills
Categories 100+ Everyday Cooking Recipes Special Collection Recipes Allrecipes Allstar Recipes Appetizers
Time 2h35m
Yield 4
Number Of Ingredients 8
Steps:
- Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
- Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
- Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
- Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 347.6 calories, Carbohydrate 34.4 g, Cholesterol 66.2 mg, Fat 12.1 g, Fiber 1.3 g, Protein 23.8 g, SaturatedFat 3.1 g, Sodium 356.7 mg, Sugar 2.3 g
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