DIANA'S FRIED CHICKEN
Make and share this Diana's Fried Chicken recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 45m
Yield 16 pieces of fried chicken, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
- In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
- Set up three bowls.
- In the first bowl add 1 cup flour and all the salt.
- Mix well in the second bowl add eggs and milk and whisk well.
- In the third bowl add remaining flour, pepper and spike.
- Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
- Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.
Nutrition Facts : Calories 281.3, Fat 3.9, SaturatedFat 1.4, Cholesterol 108.6, Sodium 822.1, Carbohydrate 49.9, Fiber 2.1, Sugar 0.4, Protein 10.4
CREOLE FRIED CHICKEN
This really is very good. Cook time depends on chicken piece sizes. Thighs and Breasts should be cooked together, Wings and Legs together. First six ingredients are for the Brine. Original recipe is from Cooks Country. Preperation time reflects brine time. Cook time reflects 2 batches of fry time.
Provided by Diana Adcock
Categories Chicken
Time 8h28m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For the Brine:.
- In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
- Add chicken pieces, cover and refrigerate 2-8 hours.
- For the Spice Blend:.
- In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
- Mix well.
- Set aside half your spice blend.
- Add remaining spice blend to flour and mix well.
- In a deep pot add oil.
- Heat to 375 degrees.
- Meanwhile:.
- Set up a cookie sheet with a rectangular cake rack.
- Remove chicken from brine, setting each piece on rack.
- Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
- Coat in flour mixture-return to rack.
- Let stand for five minutes.
- Coat in flour one more time-return to rack.
- Let stand for an additional five minutes.
- Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
- There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
- Cook for 7 minutes, turn.
- Cook an additional 7 minutes.
- I use a meat sensor for the larger pieces.
- Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
- Repeat cooking process with remaining chicken.
- Repeat dusting of both sides of cooked chicken when second batch is complete.
- Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!
DIANE'S CHICKEN DISH
This has been a family favorite of ours for many years and is a sure way to make sure my teenage girls make it to the dinner table. Worth any prep time! Serve over rice. If your family are hearty eaters like mine, this will only serve 4.
Provided by Di
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
- Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
- Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.
Nutrition Facts : Calories 369.9 calories, Carbohydrate 8.5 g, Cholesterol 83.7 mg, Fat 25.1 g, Fiber 2.3 g, Protein 26.9 g, SaturatedFat 10.9 g, Sodium 831.6 mg, Sugar 4.4 g
DIANA'S GARLIC AND HERBS MARINADED CHICKEN BREASTS
We picked up a bunch of Diana's Marinades when they were on sale and this one looked so good we had to try it right away. This marinade is so flavourful on its own that you don't need to add anything else to this dish! You could marinade the chicken overnight but the marinade is so flavourful we just cook it without marinading overnight.
Provided by Veggie Girl Kacey
Categories Chicken
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350F.
- Rinse chicken and place in baking dish (large enough to fit the four breasts comfortably).
- Pour entire bottle over chicken breasts, lifting pieces to make sure the marinade gets underneath.
- Bake for 45-60 minutes or until internal temperature is between 165-170F.
- *In the last 20 minutes begin rice.
- **Serve chicken over rice, making sure to add some of the marinade over top!
Nutrition Facts : Calories 953.5, Fat 7.1, SaturatedFat 1.5, Cholesterol 151, Sodium 286.7, Carbohydrate 151.1, Fiber 5.2, Protein 62.7
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