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.
SOUTHERN FRIED CHICKEN
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
Provided by SharleneW
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
- For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
- Add hot sauce and whisk together well.
- Pour this mixture into a large plastic zip-top bag.
- For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Sprinkle chicken generously on both sides with seasoning blend.
- Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
- One piece at a time, roll chicken in flour mixture and drop into hot oil.
- Don't crowd chicken pieces--I cook about half the chicken at a time.
- Fry chicken until brown and crisp.
- Drain on paper toweling.
- Dark meat will take about 14 minutes, white meat about 10 minutes.
- Remember smaller pieces cook faster than the larger ones.
- You can check for doneness by piercing to the bone in the thickest part with a fork.
- If the juices run clear, it is done.
Nutrition Facts : Calories 797, Fat 39.8, SaturatedFat 11.5, Cholesterol 356.1, Sodium 3012.2, Carbohydrate 50.5, Fiber 2.1, Sugar 1.1, Protein 55.3
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.
CHICKEN FRIED CHICKEN
A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!
Provided by CASSJW
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
- Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 14.2 g, Cholesterol 102.9 mg, Fat 79.6 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 11 g, Sodium 389 mg, Sugar 0.2 g
CHICKEN KARAAGE
Bite sized, super juicy, intensely flavorful, with a crispy, cracker-y crunch.
Provided by Stephanie
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- In a bowl, marinate the chicken in the soy sauce, sake, sugar, ginger, and garlic for 30 minutes at temperature, in a slightly cool spot. Letting the chicken rest at room temp means that the chicken won't drop the temperature of the oil, which means that it'll cook up crispier. Also, it'll cook faster than if you cook it cold from the fridge. If you are air frying or baking, add a 1/2 tablespoon oil to the marinade.
- Place the potato starch and cornstarch in a bowl and, working in batches, toss and coat several pieces of chicken, making sure they are well coated. Alternatively, put the potato and cornstarch in a bag or container, add the chicken, and shake to coat. The chicken should be well coated and look fairly dry.
- Deep Fry Instructions (see notes for air fried and oven baking instructions)Prepare a wire cooling rack over a paper towel lined rimmed baking sheet. Heat up 2 - 2.5 inches of oil in a deep heavy bottomed pot until it reaches 325°F. It doesn't need to be too deep, it depends on the size of your chicken. Use a pair of tongs to gently add a couple of pieces of chicken to the hot oil, being careful not to overcrowd. Fry in batches until lightly golden, about 1 1/2 minutes.
- Remove from the oil and let rest on your prepared wire rack. Repeat with the remaining chicken until all of it has been fried once.
- Turn the heat up to 350°F and fry the chicken a second time around until deeply golden and crispy, another 1-2 minutes.
- Enjoy as soon as possible!
Nutrition Facts : Calories 380 kcal, Carbohydrate 33.5 g, Protein 32.7 g, Fat 11.8 g, SaturatedFat 3.2 g, Cholesterol 116 mg, Sodium 559 mg, Fiber 0.3 g, Sugar 1.2 g, ServingSize 1 serving
LOUISIANA FRIED CHICKEN
What's the secret to juicy, tender fried chicken? Buttermilk! With light, crispy skin, it's a decadent treat that's worth trying, especially served with this delicious pepper sauce.
Provided by Recipe courtesy of National Chicken Council - U.S.
Yield 4
Number Of Ingredients 18
Steps:
- In medium saucepan over medium heat, warm butter. Stir in onion, red pepper and green pepper. Stew peppers until soft, about 10 minutes, stirring occasionally.
- Stir in flour and cayenne. Cook for 2 minutes, stirring often. Gradually stir in chicken broth. Bring sauce to simmer; reduce heat to low and let cook until thickened, about 5 minutes. Add salt; remove from heat and set aside until needed.
- Place chicken in large, glass bowl or dish; pour buttermilk over it. Cover and refrigerate for 30 minutes.
- In medium bowl, whisk together flour, cornmeal, salt, celery salt, pepper, paprika and cayenne. Dredge chicken pieces in flour, two at a time, turning to coat all sides thoroughly. Set chicken on a rack and let sit for 30 minutes.
- In large, cast iron skillet add oil to fill ¾ inch (2 cm) deep. Over medium-high heat, warm oil to 350°F (175°C), using a kitchen thermometer to test oil temperature. Carefully place chicken, skin-side-down in oil. Reduce heat to medium and cook chicken for 15 minutes until nicely browned. Turn chicken and cook for additional 10 minutes, until internal temperature registers 165°F (74°C) on thermometer. Remove chicken and drain on paper towels. Cook remaining chicken in same manner until done. Before serving, reheat sauce and pass separately.
Nutrition Facts :
CHICKEN FRIED CHICKEN
Chicken Fried Chicken anyone? We're showing you how to make this favorite comfort food right at home. You'll thank us after your first bite.
Provided by Emily Dingmann
Categories Entrée
Time 4h25m
Number Of Ingredients 11
Steps:
- Combine chicken and buttermilk together in a bowl. Let sit in refrigerator for at least four hours, or up to 24 hours.
- Take chicken out of refrigerator at least a half hour before cooking.
- Heat oil in a large cast iron skillet over medium-high heat. You want it to be about 1 inch deep.
- Preheat oven to 250F. Put a metal oven-safe rack on a baking sheet. Set aside.
- In a clean large bowl, whisk together 3/4 cup of the flour, paprika, cayenne pepper, and 1 teaspoon of the salt.
- Dredge a chicken piece through flour mixture so that it is lightly coated in flour. Shake off excess. Transfer to a plate. Repeat with all pieces of chicken.
- Put some of the chicken pieces in the oil. Don't crowd the pan. Fry for about 4-5 minutes, then flip over and fry for another 4-5 minutes, or until it reaches an internal temperature of 165°F. (Larger pieces will take longer.)
- Remove chicken from oil and rest on the metal rack. Sprinkle lightly with salt. Transfer rack with baking sheet below it to the warm oven for the chicken to stay warm while frying remaining chicken in batches.
- When done frying chicken, keep it warm in the oven while making the gravy.
- Scoop out 2 tablespoons of the frying oil and put it in a small sauce pan. Whisk in 2 tablespoons of flour. Put over medium heat.
- Whisk together until smooth and golden in color. Pour in milk slowly while continuously whisking.
- Bring to a boil, then lower heat. Let thicken, about 1-2 minutes, and remove from heat.
- Season with salt and pepper. Taste and add more if desired but note that it will taste a little bland on its own, but is perfect on the chicken so be careful to not over-salt.
- Arrange chicken on plates and top with gravy.
Nutrition Facts : Calories 413 calories, Sugar 6.2 g, Sodium 1415.8 mg, Fat 14.8 g, SaturatedFat 4.6 g, TransFat 1 g, Carbohydrate 27.4 g, Fiber 1.1 g, Protein 40.3 g, Cholesterol 172.6 mg
CHICKEN FRIED CHICKEN
I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)
Provided by Kennasmommy
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
- Mix flour, salt and pepper in pie dish.
- Pour Milk into a bowl.
- Put saltine cracker crumbs in another pie dish.
- Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
- Dip in milk, then flour mixture, then eggs, then saltines.
- Place breasts in pan. Repeat with each chicken breast.
- Cook chicken for approximately 5 minutes each side or until a golden brown.
- .
- Remove from pan and place on a papertowel lined plate to remove excess grease.
- Serve with gravy to top.
- Enjoy!
Nutrition Facts : Calories 678.9, Fat 14.7, SaturatedFat 3.9, Cholesterol 183.3, Sodium 1767, Carbohydrate 88.8, Fiber 3.4, Sugar 0.6, Protein 43.8
CHICKEN FRIED CHICKEN
I found this recipe at texascooking.com. This is essentially Texas-style chicken fried steak, but it is made with chicken breasts. Be sure to make this with cream gravy.
Provided by Lacy S.
Categories Lunch/Snacks
Time 40m
Yield 4 Chicken Breasts, 4 serving(s)
Number Of Ingredients 9
Steps:
- Beat together the egg and milk and set aside.
- Mix together the salt, black pepper, paprika and white pepper and sprinkle on both sides of chicken breasts.
- Dredge the chicken breasts in the flour, shaking off the excess.
- Then dip each piece in the egg/milk mixture, then back in the flour.
- Set chicken pieces aside on a piece of waxed paper.
- Heat the cooking oil in a large cast-iron or other heavy skillet over medium-high heat for a few minutes.
- Oil should be about a half-inch deep in the pan.
- Check the temperature with a drop of water; if it pops and spits back at you, it's ready.
- Carefully place each chicken breast into the hot oil. Protect yourself (and your kitchen) from the popping grease that results.
- Fry chicken breasts on both sides, turning once, until golden brown.
- Reduce heat to low, and cook 15 to 18 minutes until chicken pieces are done through.
- Drain on paper towels.
Nutrition Facts : Calories 286.9, Fat 5.7, SaturatedFat 1.8, Cholesterol 126.3, Sodium 461, Carbohydrate 25.6, Fiber 1, Sugar 0.1, Protein 30.9
FRIED CHICKEN
Make and share this Fried Chicken recipe from Food.com.
Provided by DarksLight
Categories < 4 Hours
Time 1h5m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- heat up skillet on med heat.
- pour flour in a bowl(add salt & pepper).
- in another bowl,mix milk & egg.
- dip chicken in milk mix.
- then roll in flour mix until coated.
- place in skillet,cook until no longer pink inside.
- i cook my chicken for an hr,turning every 15 minutes.
Nutrition Facts : Calories 540.5, Fat 25.3, SaturatedFat 8.1, Cholesterol 220.5, Sodium 971.1, Carbohydrate 35.7, Fiber 1.1, Sugar 0.2, Protein 39.4
CHICKEN FRIED RICE
Digging into a bowl of chicken fried rice is digging into a bowl of heaven.
Provided by Stephanie
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- In a small bowl, marinate the chicken with the shaoxing wine and soy sauce. Set aside. Then, in a separate bowl, mix together the cooked rice with 1 egg, the ginger powder, garlic, powder, white pepper, and 1 teaspoon of oil. Set aside.
- Lightly beat the remaining egg and season with salt. In a large skillet or wok, heat up a bit of oil over high heat and scramble the eggs until mostly set, but still slightly runny. The eggs will cook a bit more when you fry everything together at the end. Remove and set aside in a bowl.
- Add some more oil to the pan and cook the chicken breast over medium high heat, until cooked through and lightly browned. Remove the chicken from the pan and add it to the bowl with the eggs.
- Sauté the onions, stirring occasionally, for 1-2 minutes, adding more oil if needed. Add the rice and cook, breaking up and stirring occasionally, until the rice is crispy and heated through.
- Add the eggs, chicken, peas, and green onions and toss everything together so that everything is evenly distributed. Season with salt or soy sauce and enjoy hot!
Nutrition Facts : Calories 491 kcal, Carbohydrate 36.1 g, Protein 35.4 g, Fat 21.8 g, SaturatedFat 3.4 g, Cholesterol 259 mg, Sodium 316 mg, Fiber 3 g, Sugar 3.4 g, ServingSize 1 serving
CHICKEN FRIED CHICKEN
Crispy Chicken Fried Chicken smothered in a peppery cream gravy can only be described as the ultimate comfort food.
Provided by Christine Pittman
Categories Entrée
Time 4h35m
Number Of Ingredients 17
Steps:
- In a small bowl, combine 2 tsp. salt, 2 tsp. pepper, 2 tsp. garlic powder, 1 tsp. paprika, 1 tsp. oregano and 1/4 tsp. cayenne pepper. Set aside.
- In a medium-sized bowl, combine the buttermilk, egg, and 1 tablespoon of spice mixture.
- Place the flattened chicken breasts in a gallon-size resealable freezer bag. Pour the buttermilk mixture over the chicken. Seal bag and massage to distribute the marinade evenly over the chicken. Refrigerate for 4 hours and up to 8 hours. If you just don't have the time, allow the chicken to marinate for a minimum of 30 minutes.
- Make the Gravy: In a large skillet, over medium heat melt the butter. Add the onion and cook until translucent, about 4 minutes. Add the garlic cooking until fragrant, about 30 seconds.
- Remove from heat. Whisk in 1/4 cup of flour. Return to heat, whisk and cook the until the flour is lightly browned.
- Add 1/4 cup chicken broth and stirring to loosen any bits that are stuck to the pan. Remove from heat. Whisk in the 1 tsp. each of salt and pepper then whisk in the chicken broth 1/4 cup at a time, keeping everything smooth as you go. Heat over medium heat and simmer to thicken, about 3 minutes.
- Add the cream, whisking until distributed. Keep warm while you fry the chicken.
- In a shallow bowl combine 1 cup of flour, the remaining spice mixture, and baking powder.
- Remove the chicken from the freezer bag.
- Move the chicken breasts to the flour mixture allowing any excess marinade to drip into the flour. Coat both sides of the chicken breasts thoroughly in the flour mixture pressing the lumps created by the marinade into the breasts creating in a thick layer.
- In a large skillet, heat the oil or shortening to 350˚F.
- Working in batches, place two breasts at a time into the fat. Fry the chicken until the bottom is golden brown, about 4 minutes. Flip the chicken breasts carefully and cook until the second side is golden brown, about 2 more minutes.
- Remove from the oil and transfer to a wire cooling rack placed in a rimmed baking sheet.
- Repeat with the last 2 breasts and serve with gravy.
Nutrition Facts : Calories 651 calories, Sugar 4.4 g, Sodium 1932.7 mg, Fat 35.8 g, SaturatedFat 13.8 g, TransFat 0.1 g, Carbohydrate 40.6 g, Fiber 2.4 g, Protein 41.7 g, Cholesterol 191.5 mg
CURRY FRIED CHICKEN
Provided by Food Network
Time 4h10m
Yield 16 servings
Number Of Ingredients 37
Steps:
- For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder.
- For the chicken: Add the water, curry powder, Garam Masala, garlic, ginger paste, lemon juice, salt, pepper and vinegar to a large tub. Mix well, and then add the chicken. Refrigerate and let brine for 24 hours.
- For the lentil curry: Add both lentils to a stock pot and add the water. Mix in the curry powder, Garam Masala, chile powder and salt. Bring to a boil over high heat and let it boil for 20 minutes. Then lower the heat and simmer until the lentil are soft, about 1 hour.
- For the Curry Fried Chicken powder: Combine the curry powder, red chile powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine.
- For the chicken breading: Mix the flour, Curry Fried Chicken Powder, black pepper, red chile powder, curry powder and salt in a large bowl. Remove the chicken from the brine and dredge in the seasoned flour the chicken. Let sit on a baking tray for 20 minutes.
- Heat the oil to 300 degrees F in a large, deep skillet. Fry the chicken, in batches, until golden brown and the pieces float to the top, 15 to 18 minutes.
- For the onion sizzle: Heat the oil in a large fry pan over high heat. Add the onions, and fry, stirring constantly, until dark golden brown, 8 to 10 minutes. Add the cumin at the end for 2 to 3 minutes. Top off the lentil curry with the onion sizzle. Serve with the curry fried chicken.
FRIED CHICKEN
Steps:
- Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
- Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
- Heat the oil in a medium to large pot to 350 degrees F.
- Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
- Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
- Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
- Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
- For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
- Serve the chicken fried chicken topped with the white gravy.
More about "chicken fried chicken food"
BEST CHICKEN-FRIED CHICKEN RECIPE - HOW TO MAKE …
From delish.com
5/5 (35)Total Time 1 hr
- Place chicken breasts between 2 pieces of plastic wrap and pound with a meat mallet or rolling pin until 1/4" thick.
BEST FAST FOOD FRIED CHICKEN | FOOD FOR NET
From foodfornet.com
- Church’s Chicken. Church’s Chicken is the place to go for classic, traditional fried chicken with no fuss. The pieces are bone-in, hand-battered, and deep-fried just like the best of them.
- Jollibee Chickenjoy. Jollibee’s Chickenjoy is the name they’ve given their signature fried chicken with an expertly crafted seasoning and the perfect crunch.
- Chick-Fil-A Fried Chicken Strips. No chicken-themed list is complete without something from the masters of chicken, Chick-Fil-A themselves. In this case, it’s their delicious boneless chicken strips.
- Popeyes Signature Chicken. Also widely known for their amazing chicken is Popeyes. Originating in Louisiana, they offer chicken with the perfect crunch and a bold Louisiana-style flavor.
- KFC’s Classic Fried Chicken. Kentucky Fried Chicken has been a chicken staple for many years, and always for good reason. With both a classic and extra-crispy option, you really can’t go wrong with their fried chicken.
- Hattie B’s Hot Chicken. While it’s not the most widespread fast-food chain, Hattie B is famous for their exceptionally hot chicken, which enjoyed by spicy food enthusiasts from all over.
- Bojangles Chicken. Bojangles is known for their famous “chicken and biscuits” deal where they serve up their juicy, whole breast tenderloins with their signature buttermilk biscuit.
- Raising Cane’s. Raising Cane’s began as a vision to create an entire restaurant dedicated to chicken fingers. Despite the versatility and popularity of the food, everyone told the founder that it would never work.
- Zaxby’s Fried Chicken. While not the most widespread fast food joint, Zaxby’s takes pride in their delicious, high-quality fried chicken. They are expertly hand-breaded to create a perfectly crispy exterior that reveals a tender, juicy interior with every bite.
- Lee’s Famous Recipe Chicken. This place’s name is fairly self-explanatory – their chicken is famous because of their incredible recipe. Their method includes cooking their chicken fresh every time, never from frozen.
11 BEST FRIED CHICKEN RECIPES - BBC GOOD FOOD
EASY HOMEMADE CHICKEN FRIED CHICKEN - SPRINKLES AND …
From sprinklesandsprouts.com
5/5 (7)Category MainCuisine AmericanCalories 448 per serving
EXTRA CRISPY FRIED CHICKEN RECIPE - TYLER FLORENCE | FOOD ...
From foodandwine.com
5/5 Total Time 4 hrs 30 minsServings 6-8
- Preheat the oven to 200°. In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.)
- In a very large bowl, whisk the buttermilk with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour.
- In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel–lined plate.
- Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tablespoons of kosher salt and the remaining 2 tablespoons of pepper.
16 SIDE DISHES FOR FRIED CHICKEN DINNERS – THE KITCHEN ...
THE 10 BEST FAST FOOD FRIED CHICKEN PREPARATIONS, RANKED
From uproxx.com
Author Dane Rivera
- Raising Cane’s — Chicken Tenders. This is a controversial pick for the number one spot, we get that. Allow us to explain. Every fast food name on this list has had one thing in common: they sell bone-in fried chicken.
- Popeyes — Mild Chicken. Popeyes Mild chicken is the stuff of dreams. Under layers of crispy batter awaits juicy and tender bites of meat that never taste dry or overcooked, even after they’ve been sitting under a heat lamp or in the box for a few minutes.
- Popeyes — Spicy Chicken. It shouldn’t surprise you to see Popeyes placed so highly in this roundup but you might be shocked to see the Spicy variety absent from the top two.
- Wingstop — Louisiana Rub. As much as I love KFC’s Original Recipe, Wingstop’s Louisiana Rub packs way more flavor. So much so that you won’t even miss skipping out on the heavily saucey flavors Wingstop offers.
- KFC — Original Recipe. This might be nostalgia speaking — I think my very first taste of fried chicken was a KFC Original Recipe chicken breast — but I love KFC’s famed blend of 11 herbs and spices.
- Jollibee — Chicken Joy. Yeah yeah yeah, the West Coast doesn’t have Zaxby’s or Bojangles, but we have Filipino chicken chain Jollibee, and I’ll take that over Bojangles any day of the week!
- Wingstop — Lemon Pepper. When it came time to rank Wingstop I hit a bit of a roadblock. Do we actually go about ranking all eleven flavors? That seemed crazy, but choosing a flavor as simple as Original Buffalo seemed unfair.
- Church’s — Spicy Chicken. The spicy version of Church’s chicken has almost all of the same qualities as the Original recipe version, but with an added cayenne pepper kick.
- Church’s — Original Chicken. I really want to like Church’s Chicken because it seems like the underdog brand in the chicken space but for the most part, this chicken just misses the mark in too many key areas.
- KFC — Extra Crispy Style. Extra Crispy style has to be the biggest waste of menu space in the entire fast food universe. I get that KFC’s Original Recipe chicken leaves a lot of crunch to be desired (I’ll get to this soon) but that doesn’t mean we need a bland Extra Crispy version to make up for it.
BEST CHICKEN FRIED CHICKEN RECIPE - THE ANTHONY KITCHEN
From theanthonykitchen.com
4.2/5 (4)Total Time 45 minsCategory Dinner, Main CourseCalories 856 per serving
- To pound out the chicken breasts, place each breast one at a time in a gallon-sized ziptop bag, removing as much air as possible before sealing. Then, using either the flat side of a mallet or a rolling pin, begin firmly pounding on the large end of the breast, working your way to the other side. Do this until the entire breast is about a 1/4 inch in thickness. You want the chicken as thin as you can get it, without tearing up the meat. Transfer the chicken to a work surface and set aside.
- Add the oil to a large skillet over medium-high heat. Once the oil reaches between 350-375°F, begin frying the chicken breasts one at a time.
- In a small saucepan, melt butter over medium heat. Add flour and whisk until combined. Allow to bubble for 1-2 minutes, but do not allow to brown.
FRIED CHICKEN | CHICKEN.CA
From chicken.ca
Estimated Reading Time 6 mins
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From thesoulfoodpot.com
4.9/5 (15)Calories 2187 per servingCategory Main Course
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From en.wikipedia.org
Founded June 12, 1972; 49 years ago (as Chicken … Headquarters Miami, Florida, United StatesFounder Al CopelandNumber of employees 2,130 (December 2015)
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From foodandwine.com
Estimated Reading Time 4 mins
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From thewoksoflife.com
5/5 (3)Total Time 2 hrs 45 minsCategory ChickenCalories 335 per serving
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From smarter.com
Estimated Reading Time 7 mins
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From scmp.com
Is Accessible For Free False
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Author Lillian Stone
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From youtube.com
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From bbcgoodfood.com
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From cheftalk.com
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From today.com
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From southernliving.com
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From news.abs-cbn.com
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From foodnetwork.com
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From news.com.au
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