SOUTHERN MARINATED FRIED CHICKEN
Provided by Food Network
Time P1DT1h15m
Yield 8 servings
Number Of Ingredients 52
Steps:
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
- Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
- Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
- Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
- Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
- Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
- Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
- Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
- Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.
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.
MARINATED FRIED CHICKEN - (WITHOUT BATTER)
Crispy golden chicken portions without the problem of batter that won't stick properly - The simple marinade permeates the chicken to produce a delicious main course without the greasy coating.
Provided by Dugyb
Categories Chicken
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve salt and sugar in the water.
- Add garlic and chicken portions and marinate for 3-6 hours.
- Prepare deep fryer as per product directions and preheat oil to 375°F.
- Fry chicken pieces, a few at a time without crowding, for 6-8 minutes or until a golden color.
- Drain on paper towel and keep warm in a 150°F oven until all pieces are cooked.
Nutrition Facts : Calories 1203.1, Fat 69.3, SaturatedFat 19.8, Cholesterol 345, Sodium 28656.5, Carbohydrate 55, Fiber 0.1, Sugar 53, Protein 85.8
DEEP-FRIED MARINATED CHICKEN
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The pieces are cut into bite-size chunks, which reduces the frying time. It's a simple task that results in tremendous flavor, and it can be done on a weeknight after work. Really, we did it.
Provided by Shizuo Tsuji
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.
- Mix ginger juice and all other marinade ingredients in a bowl.
- Cut chicken, with skin, into generous bite-sized pieces.
- Add chicken pieces to marinade and mix thoroughly with your hands. Marinate 30 minutes.
- Bring a generous amount of oil to medium temperature (340 degrees) in a heavy-bottomed pot or deep-fryer.
- Drain the marinade from the chicken and dust the chicken lightly with flour. Use your hands to toss and coat individual pieces thoroughly. Let coated chicken rest for two to three minutes.
- Slide chicken into hot oil, a few pieces at a time. Turn and separate individual pieces as they deep-fry. Skim the oil occasionally. As the chicken is finished, remove and drain on absorbent paper toweling. Keep hot.
Nutrition Facts : @context http, Calories 1035, UnsaturatedFat 62 grams, Carbohydrate 26 grams, Fat 79 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 13 grams, Sodium 544 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED CHICKEN MARINADE
Great marinade for southern fried chicken and my favorite to use for buffalo wings. I think it came from Gourmet magazine around 2000.
Provided by misscatcutie
Categories Chicken
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Marinate for at least 24 hours for fried chicken. I marinate wings for 2 to 3 hours.
Nutrition Facts : Calories 49.4, Fat 0.8, SaturatedFat 0.1, Sodium 15090.7, Carbohydrate 9.7, Fiber 2.2, Sugar 1.9, Protein 3.1
MARINATED FRIED CHICKEN
Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h45m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.
- Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.
- Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0.6919 g, Sugar 0 g, Protein 32 g
(COPYCAT) KENTUCKY FRIED CHICKEN MARINADE
Make and share this (CopyCat) Kentucky Fried Chicken Marinade recipe from Food.com.
Provided by JustaQT
Categories Chicken
Time P1D
Yield 15 pounds chicken marinade
Number Of Ingredients 6
Steps:
- Mix above marinate and soak the chicken in it for 24 hours under refrigeration.
- The Original Recipe is not packaged in three different places.
- The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not.
- The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour.
Nutrition Facts : Calories 0.5, Sodium 954.1, Carbohydrate 0.1
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