GREAT ALL-AMERICAN FRIED CHICKEN
My recipe for a real crowd-pleasing fried chicken made with corn flour (masa harina). PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time P1DT2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
- MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
- IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
- IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
- SERVE and enjoy!
AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 16
Steps:
- Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
- Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
- Heat oil in a skillet over high heat to about 350°F.
- Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
- Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
- Enjoy!
Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams
ALL AMERICAN CHICKEN FRIED STEAK WITH CREAM GRAVY
This recipe steals a technique from fried chicken recipes to come up with a coating for the steaks that stays crispy! Adapted from America's Test Kitchen Family Cookbook.
Provided by Sharon123
Categories Steak
Time 50m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Steak:.
- Adjust an oven rack to middle postiton in oven and heat oven to 200*F. Toss the flour, 1 tbls. salt, 1 teaspoons pepper and cayene together in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together(it will get foamy).
- Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
- Pour the oil into a large large Dutch oven or pan until measures 1". Heat the oil over medium high heat until it reaches 375*. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes, then transfer to a paper towel lined plate to drain. Return the oil to 375*. and repeat with the remaining steaks. Move the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
- Gravy:.
- Carefully strain the hot oill through a fine meshed strainer into a medium pot. Return any broened bits from the strainer along with 2 tbls. of the frying oil to the Dutch oven.
- Return the Dutch oven to medium heat until the oil is shimmering. Add the onion and thyme and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, scraping up any browned bits. Whisk in the milk, salt, pepper, and cayenne and simmer until the gravy has thickened, about 5 minutes. Spoon the gravvy over the steaks before serving. Enjoy!
Nutrition Facts : Calories 1617.3, Fat 149.9, SaturatedFat 21, Cholesterol 40.8, Sodium 610.3, Carbohydrate 59, Fiber 2.2, Sugar 7.1, Protein 12.5
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