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
FRIED CHICKEN THIGHS
These crispy fried chicken thighs have a golden and crunchy breading and a juicy flavorful center. This easy chicken recipe will become a family favorite!
Provided by Dina
Categories Dinner Main Course Main Dish
Time 2h10m
Number Of Ingredients 13
Steps:
- Rinse and pat the chicken thighs dry with a paper towel.
- In a large bowl add the buttermilk, salt, dried garlic, dried onion, black pepper, cayenne pepper, and paprika. Then give it a good whisk.
- Now place the chicken thighs into the buttermilk marinade and submerged them for about 30 minutes and up to 4 hours (the longer, the better).
- Meanwhile make the flour dredge by combing all-purpose flour, salt, pepper, and paprika in a large bowl.
- Now dredge the chicken thighs into the flour mixture and place them on a baking sheet to rest for about 30 minutes. This will give an adequate amount of time for the flour coating to adhere to the chicken thighs.
- Now bring a few inches of corn oil in a heavy-bottomed pot to medium heat (350 degrees F). Now fry the chicken thighs until golden brown on both sides. Then place them on a wire rack with a baking sheet beneath.
- Now finish the chicken thighs in the oven at 380 degrees for 40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. I highly recommend checking for doneness with a meat thermometer.
Nutrition Facts : Calories 529.65 kcal, Carbohydrate 28.64 g, Protein 33.03 g, Fat 30.61 g, SaturatedFat 8.81 g, Cholesterol 173.2 mg, Sodium 630.71 mg, Fiber 1.17 g, Sugar 3.28 g, ServingSize 1 serving
SUPER-FAST FRIED CHICKEN
Make crowd-pleasing fried chicken fast with this recipe from chef Carla Hall. Keep the skin on the chicken thighs to allow the flavor of the sweet paprika and spicy cayenne in the batter to sink in for just 15 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 8
Steps:
- Season chicken with coarse salt and pepper, then rub with garlic. Let sit 15 minutes. In a large zip-top bag, combine flour, paprika, cayenne, and fine salt. In batches, add chicken and shake well until evenly coated. If you have time, let chicken sit 15 minutes.
- In a 10-inch heavy skillet, heat oil over medium until it reaches 365 degrees. The oil is ready when a little flour dropped in bubbles and sizzles steadily.
- Shake excess flour off a piece of chicken, then carefully place in oil, skin side down. Repeat, adding just a few more pieces to skillet (do not crowd pan). Adjust heat to keep a steady sizzle and maintain 365 degrees. Cover and cook until chicken is browned on bottom, about 7 minutes. Carefully flip each piece, then cover and cook until chicken is cooked through, about 8 minutes.
- Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.
Nutrition Facts : Calories 388 g, Fat 21 g, Fiber 1 g, Protein 30 g, SaturatedFat 5 g
SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
- Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.
DEEP FRIED CHICKEN
a crispy sweetly indulgent plate af southern style deep fried lovelyness.
Provided by cookery101
Time 40m
Yield Makes Portions
Number Of Ingredients 5
Steps:
- poach the chicken in the in the milk .
- empty the eggs in to a bowl and wisk till runny and yellow then put flour and cainen pepper in a food bag and mix.
- put chicken still hot in to the flour mix then shake then put it in the egg and again in the flour.
- let the chicken set while melting off a pack of veg fat
- deep fry the chicken in the fat until golden both sides
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
SOUTHERN FRIED CHICKEN THIGHS
Steps:
- When all the pieces of chicken are dredged in the flour, add about an inch of oil to a heavy, deep frying pan. Over a medium-high flame, heat the oil to 375 F.
Nutrition Facts : Calories 788 kcal, Carbohydrate 52 g, Cholesterol 228 mg, Fiber 2 g, Protein 50 g, SaturatedFat 9 g, Sodium 1369 mg, Sugar 3 g, Fat 43 g, ServingSize 10 chicken thighs (10 servings), UnsaturatedFat 0 g
EXTRA CRISPY SOUTHERN FRIED CHICKEN
If you love a crispy coating, then this southern-style fried chicken recipe is a must-try. Can be made stove-top or in a deep-fryer.
Provided by qusie
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.
BUTTERMILK MARINATED DEEP-FRIED CHICKEN THIGHS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Rinse chicken breasts and thighs to remove any residue and pat dry with paper towels. Season with salt and pepper and place in a nonreactive bowl. Pour buttermilk over, cover, and let marinate, preferably overnight, refrigerated, but at least 2 hours.
- Heat oil in deep-fryer to 350 degrees F, or as directed in the manufacturer's instructions of your deep fryer for chicken pieces.
- Set up your breading station: in separate bowls put flour; beaten eggs; and cornmeal which has been seasoned with the paprika and salt and pepper, to taste. Remove the chicken 1 piece at a time from the buttermilk and dredge in flour, allowing any excess flour to fall away. Dip the floured chicken in the egg wash and then coat with the cornmeal mixture. Deep-fry coated chicken pieces in batches until they are cooked through, about 13 to 20 minutes. (Use the manufacturer's instructions for your deep-fryer for basic reference for chicken pieces, then test the chicken see that it is fork tender.) Allow to drain on paper towels and serve.
KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE
Adapted from a recipe found on the internet and made in my vintage sunbeam fryer/cooker. This is awesome! For the chicken pieces, make sure that they are not too big: whole drumstick, whole thigh, but the breast part should be chopped into two. Its also helpful to use the fryer cover-it helps the meat cook through properly.
Provided by petlover
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat oil in deep fryer to 350°F.
- Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
- Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
- Roll them in the spicy flour mixture.
- Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
- Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
- Drain on racks for 5 minutes.
Nutrition Facts : Calories 816.5, Fat 11.9, SaturatedFat 2.8, Cholesterol 186, Sodium 1062.6, Carbohydrate 148, Fiber 12.3, Sugar 5.6, Protein 30.1
FRIED CHICKEN THIGHS
These fried chicken thighs are a quick and easy way to make a delicious fried chicken meal on a busy weeknight. In this recipe, boneless, skinless chicken thighs are coated in flour and fried until golden and crispy.
Provided by Elizabeth
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to warm (or to its lowest setting) to keep the chicken warm while frying the second batch.
- Line a baking sheet with a cooling rack to place the chicken after it's fried so it doesn't get soggy.
- Then line another baking sheet with parchment paper. This one is to place the chicken after it's coated.
- Add 2 teaspoons of salt, garlic powder, paprika, onion powder and the black pepper in a small bowl. Stir to combine.
- Trim any excess fat off the chicken.
- Season the chicken thighs on both sides with half the prepared seasoning mix. Reserve the remaining half for the flour.
- Mix the flour, and the remaining seasoning mix in a shallow pan or plate.
- Pour the milk in a medium bowl. Make sure it's large enough that the chicken will fit comfortably.
- Working with one piece of chicken at a time, lightly coat it with the seasoned flour. Shake off any excess.
- Then then dip the coated chicken piece into the milk bowl. Make sure the entire piece is moist.
- Next, place the chicken back in the seasoned flour mix, ensure the chicken is completely coated. Shake off excess flour. Set the chicken on the parchment paper-lined pan.
- Repeat with the rest of the chicken pieces.
- Discard any leftover flour and milk.
- Pour enough oil in a large, heavy skillet to cover the entire bottom by about a ¼ - ½ inch. Heat the oil over medium-high heat.
- When the oil is hot, but not smoking, add one pieces of chicken to test the oil. If it starts bubbling and makes a sizzle sound, it's ready to go.
- Add about half the chicken to the skillet, don't overcrowd.
- Fry the chicken for about 2-3 minutes per side until golden brown. If the chicken is browning too quickly, lower the heat a little bit and turn frequently to brown evenly on both sides.
- Remove the skillet from the heat. Remove the chicken from the skillet and place them on the lined baking sheet. Sprinkle the chicken with a pinch of salt.
- Keep the fried chicken thighs in the warm oven while you fry the second batch.
- Make sure the internal temperature of the chicken reaches at least 165°F at the thickest part.
Nutrition Facts : Calories 668 kcal, Carbohydrate 21 g, Protein 40 g, Fat 46 g, SaturatedFat 11 g, Cholesterol 225 mg, Sodium 1352 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SOUTHERN STYLE DEEP-FRIED CHICKEN
I hunted down this recipe after seeing it on Nigella Bites. Looks great, and easy. I hope to try it very soon. Cooking time does not include marinating time.
Provided by GinaS
Categories Chicken Thigh & Leg
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes.
- Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry.
- Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate.
- Serve immediately.
Nutrition Facts : Calories 955.1, Fat 51.1, SaturatedFat 19, Cholesterol 374.6, Sodium 5069.9, Carbohydrate 53.5, Fiber 1.5, Sugar 0.4, Protein 66.6
EXTRA CRISPY OVEN-FRIED CHICKEN THIGHS
Steps:
- Preheat oven to 450F
- Dry chicken thighs with paper towels really well. Try getting them as dry as possible. Sprinkle on salt, paprika, pepper and baking powder and gently rub with your hands all over, ensuring even coverage. (See note).
- Lay the chicken thighs on the coking rack, leaving a little space between the pieces. You may want to spray the cooling rack with PAM or rub it with some oil to minimize sticking.Note: you can skip using a cooling rack, but that will result in the bottoms of the chicken thighs becoming a little greasy. In that case, place the thighs on paper towels after baking to remove the grease.
- Transfer the thighs to a large baking sheet lined with aluminum foil and/or parchment paper. Either is optional, or course, but makes cleaning much easier.
- Place the baking sheet in the oven. Switch the oven to 425F convection. This is very important. You must use convection to get the same crispiness.
- Bake for 30 minutes for moderate crispiness and supreme juiciness.Bake for 35 - 40 minutes for ultimate crispiness and fall-off-the bone tenderness, with perhaps a tiny bit reduced juiciness.
- Remove the thighs from the oven and let rest for 5 minutes. This will ensure that the skin on the thighs retains much of its crispiness after tossing in Buffalo wing sauce.
- Toss the thighs in Buffalo wing sauce, or any other sauce, or a combination of hot wing and BBQ sauce and serve. Alternatively, serve with a dipping sauce on the side.
Nutrition Facts : Calories 250 kcal, Carbohydrate 1 g, Protein 18 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 110 mg, Sodium 691 mg, ServingSize 1 serving
DEEP FRIED CHICKEN THIGHS RECIPE
Deep fried chicken thighs recipe that's easy, quick, and the best. These crispy fried chicken thighs are tender inside, golden brown crispy skin, flavorful, and delicious. Learn how to fry chicken thighs using bone in skin on or boneless skinless chicken thighs.
Provided by Kemi
Categories Main Course
Time 35m
Number Of Ingredients 14
Steps:
- In a small bowl, add paprika, cumin, garlic powder, onion granules, black pepper, and salt. Mix well.
- Pat the chicken thighs dry then add the seasoning. Rub the seasoning in.If you have the time, put the chicken in the fridge to marinate for 2-12hours.
- In another bowl, add flour, paprika, garlic powder, onion granules, and salt. Mix till well combined.
- Put chicken thighs one at a time in the flour mix, and coat all sides with the flour mix. Repeat this process for all chicken thighs.
- Place a deep pot on the stove, add vegetable oil into the pot, and heat it to a temperature of 350F.Add in the chicken thighs and fry them till they are golden brown, skin crispy, and inside tender (this takes about 25-30 minutes).
- When cooked, remove the chicken thighs from the oil and put them on a paper towel-lined plate.
- Let the chicken rest for 5 minutes. Serve and enjoy.
Nutrition Facts : Calories 125 kcal, Carbohydrate 26 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 4 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 2 g, ServingSize 1 serving
NASHVILLE HOT CHICKEN
Steps:
- Let oil cool: When all the chicken is finished, let the oil cool down for 5 to 10 minutes. You will need some of it to make the spicy paste.
Nutrition Facts : Calories 712 kcal, Carbohydrate 40 g, Cholesterol 206 mg, Fiber 2 g, Protein 41 g, SaturatedFat 11 g, Sodium 954 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g
DEEP FRIED CHICKEN LEGS RECIPE
This deep fried chicken legs recipe is simple, easy, and quick. These fried chicken drumsticks have crispy skin, are well seasoned, the meat is juicy, tender, and tasty to the bone. Learn how to deep fry chicken legs with or without breading (buttermilk and flour).
Provided by Kemi
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- Clean the drumsticks/legs and pat dry with a paper towel.
- Mix the paprika, garlic powder, onion powder, black pepper, and salt in a small bowl. Add the spice mix to the chicken legs and mix till well combined. Place a deep pot on the stove on medium heat.
- Add oil into the pan to at least 3 inches and heat to a temperature of 350F/175C.Add in the seasoned chicken drumsticks and fry till it's golden brown and cooked inside.
- Remove fried drumsticks from hot oil onto a plate.
Nutrition Facts : Calories 254 kcal, Carbohydrate 13 g, Protein 16 g, Fat 14 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 82 mg, Sodium 93 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
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