CRISPY UN-FRIED CHICKEN
Provided by Valerie Bertinelli
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large bowl, stir together the buttermilk, hot sauce and 1 teaspoon each of the garlic powder, onion powder and salt. Add the chicken and toss to coat. Refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 425 degrees F.
- Put the breadcrumbs, paprika, cayenne and the remaining teaspoon garlic powder, onion powder and salt in a large resealable plastic bag; shake to combine. Remove the chicken from the brine and add it to the bag. Seal the bag and shake vigorously to coat the chicken.
- Line a baking sheet with a rack and spray well with nonstick spray. Arrange the chicken on the rack, skin-side up, and spray the chicken very generously.
- Bake until the chicken is golden brown and cooked through, about 40 minutes.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
FRIED CHICKEN BREAST WITHOUT BREADING
Make and share this Fried Chicken Breast Without Breading recipe from Food.com.
Provided by Momma Zakaria
Categories Lunch/Snacks
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Slice chicken breasts into strips or flat rounds, whichever you like.
- Sprinkle all seasonings over one side of the chicken lightly, then flip and sprinkle the other side.
- In a large frying pan, pour in just enough vegetable oil to coat the bottom. Heat the vegetable oil until good and hot.
- Turn the heat to medium. Add chicken and cook for 3 minutes on one side then flip.
- Turn heat to low and cover. Continue to cook for 5-10 minutes until the chicken is done.
Nutrition Facts : Calories 97.3, Fat 1.1, SaturatedFat 0.3, Cholesterol 51.3, Sodium 57.5, Protein 20.4
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.
CRUNCHY NO FRY CHICKEN
Steps:
- Heat the oven to 400 degrees F.
- Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl.
- Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet.
- Bake for 20 minutes or until the chicken is cooked through.
EASY SKINLESS FRIED CHICKEN THIGHS
A tasty variation on Southern fried battered chicken with fewer calories. Serve with corn bread and cucumber salad.
Provided by Silvia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Combine flour, salt, pepper, paprika, and garlic powder in a large resealable plastic bag; mix well.
- Pat chicken thighs dry with paper towels. Add to the flour mixture in the plastic bag; shake until thoroughly coated.
- Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Add chicken thighs and cover skillet with a spatter guard. Cook, turning occasionally, until chicken thighs are a deep golden brown, about 20 minutes. Drain on a plate lined with paper towels.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 22 g, Cholesterol 149.4 mg, Fat 23.3 g, Fiber 1 g, Protein 43.6 g, SaturatedFat 6.3 g, Sodium 1302.2 mg, Sugar 1 g
NO FRY CHICKEN PARMESAN
Make and share this No Fry Chicken Parmesan recipe from Food.com.
Provided by lilkittykt
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Dip chicken in egg, then bread crumbs, coating well.
- In 13x9 inch glass baking dish, arrange chicken, bake uncovered 20 minutes.
- Pour pasta sauce over chicken: then top with cheese, bake an additional 10 minutes or until chicken is no longer pink.
- Serve over hot cooked pasta.
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