TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
DELICIOUS FRIED CHICKEN BREAST
Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in between a crusty bun topped with mayo, mustard and a leaf of lettuce, this also works well using bone-on chicken pieces but frying time will need to be adjusted --- plan ahead the chicken needs to soak in the buttermilk for 8-24 hours (24 hours is even better). Try to purchase large thick chicken breasts for this to make the slicing in half easier, use a sharp knife for slicing. I usually serve this with my recipe #149547 --- if you cannot find Old Bay seasoning, use 2 teaspoons of seasoning salt in place of regular salt --- you will *love* this fried chicken! :)
Provided by Kittencalrecipezazz
Categories Chicken Breast
Time P1DT16m
Yield 3 serving(s)
Number Of Ingredients 13
Steps:
- Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
- When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
- Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
- Heat to about 350°F, then reduce heat a bit just before frying the breasts.
- Cook/fry about 8 minutes per side.
- *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
Nutrition Facts : Calories 875.5, Fat 13.6, SaturatedFat 4.1, Cholesterol 255.2, Sodium 5436.1, Carbohydrate 81.5, Fiber 2.8, Sugar 15.9, Protein 100.2
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
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.
DELICIOUS FRIED CHICKEN BREAST RECIPE - (4.5/5)
Provided by á-25010
Number Of Ingredients 14
Steps:
- Soak the chicken breasts in the buttermilk and salt for 8-24 hours. When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast. Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan. Heat to about 350°F, then reduce heat a bit just before frying the breasts. Cook/fry about 8 minutes per side. NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.
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.
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