BATTER-DIPPED CRUNCHY FRIED CHICKEN
"365 Ways to Cook Chicken" and this is just one of them. Poaching cuts down on frying time later. I like to buy family packs of drumsticks and have them on hand over the weekend-makes for great snacking!
Provided by Julie Bs Hive
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
- In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
- Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.
Nutrition Facts : Calories 2036.8, Fat 197.8, SaturatedFat 30.9, Cholesterol 208.6, Sodium 633, Carbohydrate 24.2, Fiber 1.3, Sugar 0.1, Protein 43.6
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
DOUBLE DIPPED FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 2h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.
CRISPY BATTER FOR CHICKEN OR FISH
Similar to Long John Silvers' batter. Feel free to add some other seasonings, such as garlic powder, lemon pepper, onion powder, even cayenne pepper. This is similar to a tempura batter, so don't try to get too much batter on your fish or chicken pieces. And don't use too big of pieces of fish/chicken or the batter will burn before the food gets done.This is enough batter to coat about 10 medium chicken strips of small fish fillets. Recipe is easily doubled or tripled.
Provided by Lise in Indiana
Categories Low Cholesterol
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oil in a deep fryer or large cast iron skillet. You'll want at least a couple inches deep of oil in the skillet. The oil should be heated to 325°F A frying thermometer is usful in keeping the oil at a constant temperature.
- Prepare your chicken or fish by cutting into thin strips, about 1/2 thick; the width is not critical. Pat dry with a paper towel.
- In a shallow quart container, whisk together the dry ingredients well. Stir in the water and whisk until very smooth.
- Using tongs, dip the fish or chicken pieces into the batter, covering LIGHTLY, and letting some batter drip off.
- Immediately place the fish or chicken in the preheated oil. Fry to a deep golden brown, turning once. This should take a total of 5 to 7 minutes, depending on the thickness of the pieces. Remove one piece and cut into it to check for doneness.
- Drain on fresh paper toweling and keep warm in a low oven till serving time - or serve immediately!
Nutrition Facts : Calories 100.7, Fat 0.2, Sodium 394.2, Carbohydrate 21.6, Fiber 0.7, Sugar 0.1, Protein 2.4
CRISPY FRIED CHICKEN
If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.
Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.
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 BATTER
Perfect for deep frying chicken, shrimp, fish and making onion rings! I'm sure it's a popular recipe but it is a variation of one a fish n chip shop in New Zealand used.
Provided by Pasider
Categories Lunch/Snacks
Time 21m
Yield 30 Chicken Tenders, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Take four bowls
- Put 1 c milk in Bowl 1.
- Seperate the flour into 2 c and 1 cup.
- Combine Creole seasoning and 2 cups of flour to make Bowl 2.
- Add beaten eggs to make bowl 3.
- Combine Salt and Pepper with 1 c of flour to make bowl 4.
- In that order, dip chicken (or whatever you will fry)shaking off excess after each dip.
- Deep fry as per the deep fryer instructions. Usually about 4-6 minutes at 350.
NEXT LEVEL FRIED CHICKEN
Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever
Provided by Barney Desmazery
Categories Dinner, Main course
Time 54m
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
- Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
- Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
- When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.
Nutrition Facts : Calories 556 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.8 milligram of sodium
BATTERED CHICKEN TENDERS
Make and share this Battered Chicken Tenders recipe from Food.com.
Provided by Mebriella
Categories Chicken
Time 20m
Yield 10 tenderloins, 2 serving(s)
Number Of Ingredients 12
Steps:
- Sauce: Combine all ingredients, you can adjust any of the ingredients to suit your taste. Sauce can be doubled.
- Heat oil in fryer to 350 degrees F.
- Whisk egg and water medium bowl.
- Whisk in flour, baking powder, salt, and pepper. Let the batter sit for a few minutes.
- Coat each piece of chicken with dry flour.
- Dip the chicken into the batter and let a little batter drip off the chicken.
- Once the excess batter has dripped off add to fryer.
- Fry for 7 to 9 minutes (ensure chicken is cooked to an internal temperature of 165 degrees).
- Repeat with the remaining chicken, frying 3 to 4 tenderloins at a time.
- Drain fried chicken strips on paper towels and serve with favorite dip or dressing.
CRISPY BATTER-FRIED CHICKEN
This chicken is really good! The batter is light and crispy and the herbs add a nice flavor. From the Great American Cookbook recipe collection. This also makes great chicken sandwiches!
Provided by CaliMay
Categories Chicken
Time 29m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two pieces of waxed paper. Pound to 1/2" thickness using a meat mallet. Set aside.
- Place egg whites and tarragon in a shallow bowl. Beat with a fork until frothy. Combine flour, garlic powder, cornstarch and baking soda in another shallow bowl and mix well. Dip the chicken in flour then egg white mixture and turn to coat. Dip in flour again and coat completely.
- Heat the oil to 350 F in a deep medium skillet. Add 2 chicken breasts to the skillet. Cook, turning once, until golden brown and cooked through, about 7-10 minutes. Drain on paper towels. Repeat with remaining chicken.
CRUNCHY BAKED "FRIED" CHICKEN
Make and share this Crunchy Baked "fried" Chicken recipe from Food.com.
Provided by SuzieQue
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine first 5 ingredients.
- Dip chicken pieces in milk.
- Then roll in cornmeal mixture.
- Place in a well greased 13x9 pan.
- Drizzle the butter over chicken.
- Bake uncovered in a preheated 375 degree oven for 50- 55 minutes.
- Note: I think chicken (fried or baked) tastes better if soaked for at least 4 hours in salt water.
- I use seasoned salt- about 3 Tbls.
- in a bowl of water big enough to hold chicken.
- Be sure to dry the chicken before using.
Nutrition Facts : Calories 781.4, Fat 56.1, SaturatedFat 24.3, Cholesterol 220.5, Sodium 1245.7, Carbohydrate 25.3, Fiber 1.7, Sugar 0.2, Protein 42.7
CHICKEN BATTER
This is an easy all purpose recipe for battering chicken. Use this alone or with a sesame or spicy sauce of your choosing.
Provided by Mrsspeevs
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut up chicken breasts into pieces.
- Mix all the ingredients.
- Dip chicken pieces in the mixture and fry until golden brown.
Nutrition Facts : Calories 493.5, Fat 18.8, SaturatedFat 5.5, Cholesterol 304.3, Sodium 744, Carbohydrate 36.2, Fiber 1.3, Sugar 0.5, Protein 41.4
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