CRISPY SRIRACHA BUTTERMILK OVEN FRIED CHICKEN RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, low flat buttermilk, sriracha sauce, panko breadcrumbs, all-purpose flour, salt, black pepper, paprika, seasoning salt, canola oil
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- On a cutting board, slice each chicken breast into strips.
- In a bowl, combine the buttermilk and Sriracha and mix to combine. Add the chicken strips and submerge in the buttermilk mixture. Cover with plastic wrap. Or toss all of the ingredients into a resealable bag. Refrigerate for at least 2 hours.
- Preheat oven to 425˚F (220˚C).
- In a shallow dish, add the Panko, flour, salt, pepper, paprika, and seasoning salt and mix to combine.
- Dip the chicken strips in the panko mixture, ensuring they are fully coated.
- Line a rimmed baking sheet with parchment paper and brush with canola oil.
- Transfer the chicken to the baking sheet, and bake for 10 minutes. Flip the chicken over, and bake for an additional 10 minutes. If desired, broil for 2-3 minutes to crisp up at the end.
- Transfer the chicken to a paper towel-lined plate to remove extra grease.
- Enjoy!
Nutrition Facts : Calories 530 calories, Carbohydrate 51 grams, Fat 15 grams, Fiber 1 gram, Protein 43 grams, Sugar 6 grams
FRIED CHICKEN AND CORNBREAD WAFFLES WITH MAPLE HOT SAUCE
This is a dressed-up version of the classic fried chicken and waffles.
Provided by Aaron May
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 21
Steps:
- For the cornbread waffles: Preheat a waffle maker.
- In a medium bowl, whisk together the cornmeal, flour, cornstarch, baking powder, sugar and salt. Add the milk and eggs and mix until just combined. Set aside while you grease the bottom half of the waffle maker with 1 tablespoon butter. Pour some batter into the waffle maker and cook until golden brown. Repeat with the remaining butter and batter.
- For the fried chicken: Rinse off the chicken pieces and arrange on a sheet pan; pat dry with paper towels. In a large, high-sided fry pan, add roughly 2 to 3 inches of oil (depending on the size of the pan) and bring to 345 degrees F. Fit a sheet pan with a wire rack and set aside.
- In a medium bowl, combine the paprika, garlic powder, onion powder and cayenne and sprinkle with salt and pepper. Lightly sprinkle over the chicken pieces until 1 tablespoon spice mix is left.
- Add the leftover spices to a shallow dish and mix well with the flour and cornstarch. Put the buttermilk in another shallow dish. Dredge the chicken pieces first in the flour mix, second in the buttermilk and third again in the flour mix.
- Place the chicken pieces in the hot oil in batches as needed. Cook, flipping halfway for even browning, until the internal temperature reaches 165 degrees F, 5 to 10 minutes. Remove to the rack between batches. Season immediately with salt.
- For the maple hot sauce: In a small saucepan, combine the maple syrup and hot sauce and bring to a light simmer over medium heat.
- Portion the waffles and add to a platter alongside the chicken. Drizzle the maple hot sauce on top and serve.
PERFECT CRISPY FRIED CHICKEN
After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Provided by arthurfl99
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 13h10m
Yield 3
Number Of Ingredients 14
Steps:
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g
MILLIE PASQUINELLI'S FRIED CHICKEN
Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.
Provided by SUE PASQUINELLI
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g
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