CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
FRIED CHICKEN (5 RECIPES)
Fried Chicken Recipes are on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!
Provided by Book Recipe
Categories Chicken & Poultry
Time 32m
Yield 4
Number Of Ingredients 84
Steps:
- 1- Crispy Honey-Glazed Fried Chicken
- In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
- Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
- Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
- Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
- Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
- Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
- Drizzle the chicken with honey, then serve.
- 2- Cheddar Ranch Popcorn Chicken
- Chop chicken breasts into bite-size pieces.
- In a large bowl, combine chicken, buttermilk, and ranch packet.
- Refrigerate for 2 hours.
- In a large zipper storage bag, crumble the cheese crackers into desired crumbs (to replace bread crumbs).
- Place cracker crumbs into a medium bowl and coat each piece of chicken until fully covered.
- Heat oil to 350°F (180°C) and fry chicken until crackers turn golden brown (3 minutes).
- Place on a paper towel to dry.
- Serve with a side of ranch or any sauce.
- 3 - Orange Chicken
- Combine the egg, white pepper and salt in a mixing bowl. Add the cubed chicken breast, make sure it's coated with the egg mixture.
- In another bowl, combine corn starch and flour. Add the coated chicken to the flour mixture. Stir to coat.
- Working in batches, fry the coated chicken until golden and done. Remove with a slotted spoon and set aside.
- In a large pan or wok, add oil, garlic, ginger and red chili flakes. Stir fry until fragrant.
- Add rice wine and stir for a few seconds. Proceed to add all of the other sauce ingredients, including soy sauce, vinegar, water, sugar and orange zest.
- Add the fried chicken. Stir to coat in sauce. Thicken the sauce with the cornstarch slurry.
- Garnish with chopped scallions and serve with rice.
- 4 - Crispy, Creamy Chicken Cordon Bleu
- Sprinkle the chicken breasts with salt, pepper, garlic powder, and onion powder, tossing to coat evenly.
- On a cutting board, place a chicken breast between two sheets of plastic wrap and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
- Remove the plastic wrap and place 2 slices of Swiss cheese, then 2 slices of ham, then another layer of Swiss cheese, and another layer of ham. Evenly roll the chicken and place onto a new sheet of plastic wrap.
- Wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the roll of chicken cordon bleu as you work. Tie the excess plastic. Repeat with the remaining ingredients, then chill the rolls in the fridge to set for 30 minutes.
- Meanwhile, preheat a tall-sided pan with 2 inches (5 cm) of oil to 325°F (170°C).
- After the rolls are set, prepare 2 separate large, wide dishes with the flour, beaten egg, and bread crumbs. Dredge the chicken first in the flour, then the egg, and then bread crumbs.
- Place the breaded chicken cordon bleu in the oil and cook for about 5 minutes per side, or until the outside is an even golden brown. If a good color is achieved and the chicken's center is still not 165°F (75°C), place the chicken cordon bleu on a wire rack set over a baking sheet and finish the chicken in the oven at 325°F (170°C) until that temperature is reached.
- Meanwhile, prepare the sauce. In a 1 ½-quart saucepan over medium heat, melt the butter and cook the garlic until soft. Add the flour and whisk for 1 minute.
- Add the milk and whisk until fully combined with the roux and no lumps remain. Continue whisking until the mixture comes to a simmer and has thickened.
- Add the mustard, Parmesan cheese, salt, and pepper and whisk to combine. Remove the pan from the heat.
- Slice the chicken and serve drizzled with Dijon sauce.
- 5 - Spicy Korean Chicken
- Mix the ingredients for the batter in a bowl until smooth with no lumps.
- Heat oil in a pot to 340°F (170°C).
- Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.
- Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F (160°C).
- Drain the wings and increase the heat. Heat oil to about 375°F (190°C).
- Fry the wings a second time until golden brown and crispy. Drain and set aside.
- In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.
Nutrition Facts : Calories 200, Fat 20 grams
FRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
- In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
- In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
- Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
- Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
- Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
FRIED CHICKEN
Try Melissa Thompson's favourite method for cooking fried chicken inspired by the cooks she met while delving into this history of this classic dish
Provided by Melissa Thompson - Journalist and food writer
Categories Dinner
Time 1h
Number Of Ingredients 15
Steps:
- Dissolve the salt in 200ml hot water, then top up with cold water to make 2 litres. When the water has cooled completely, submerge the chicken in it. Add half the garlic, the thyme, bay, spring onions and scotch bonnet, then keep chilled for 6 hrs.
- Combine the buttermilk with half the spices and the remaining garlic in a large bowl. After 6 hrs, drain the chicken and add to the bowl with the spiced buttermilk. Chill overnight.
- The next day, mix the flour with the remaining spices. Fill a deep pan with a few centimetres of oil (you want the oil to come halfway up the chicken while frying it). Heat to 160C, or test it by dropping in a cube of bread. It's ready for cooking when the bread browns within 30 seconds.
- Tip the spiced flour into a large shallow bowl. Remove the chicken from the buttermilk, shaking off the excess, and turn it in the flour to evenly coat. Set aside on a plate while you finish coating all the chicken (this helps the flour stick during cooking). When the oil is ready, carefully lower in the chicken using tongs (you may need to do this in batches). Cover with a lid and fry for 8 mins, then turn the chicken and cover again. Watch closely - make sure the oil maintains a gentle bubble. If it gets too hot, remove the lid or leave it ajar. If you have a gas hob, turn the heat off before removing the lid, then turn the heat back on after replacing the lid.
- Cook for another 8 mins, then remove the chicken to a plate. Turn up the heat until the oil reaches 180C (or test using the bread cube method in step 3), then return the chicken to the pan and fry for 3 mins on each side until golden and crispy. If using a temperature probe, the chicken should be at 70C. If not, cut into one of the bigger pieces and ensure the juices run clear. Transfer to a wire rack to drain and keep crisp. Season with sea salt, then serve hot.
Nutrition Facts : Calories 647 calories, Fat 31 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 54 grams protein, Sodium 1.1 milligram of sodium
5 STAR OVEN FRIED CHICKEN
Make and share this 5 Star Oven Fried Chicken recipe from Food.com.
Provided by 911spatcher
Categories Chicken Breast
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- 1. Heat oven to 400ºF. Spray cookie sheet with cooking spray.
- 2. Pour buttermilk into shallow glass or plastic bowl. Add chicken; turn to coat. Let stand 5 minutes.
- 3. Meanwhile, in 2-quart resealable food-storage plastic bag, crush cereal with rolling pin. Add Bisquick mix and dressing mix (dry) to cereal in bag. Remove chicken from buttermilk; discard buttermilk. Add chicken to cereal mixture. Seal bag; shake to coat.
- 4. Place chicken on cookie sheet. Spray with cooking spray. Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).
More about "fried chicken 5 food"
20 TOP-RATED FRIED CHICKEN RECIPES | ALLRECIPES
From allrecipes.com
Author Mary Claire LagroueEstimated Reading Time 4 mins
KFC $5 FILL UP MEALS – FAST FOOD DEALS
From fast-food-deals.com
15 SOUTHERN SIDE DISHES FOR FRIED CHICKEN - INSANELY …
From insanelygoodrecipes.com
11 BEST FRIED CHICKEN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
10 FABULOUS FRIED CHICKEN RECIPES - DINNER AT THE ZOO
From dinneratthezoo.com
THE TOP 10 FAST FOOD CHICKEN RESTAURANTS IN THE U.S.
From tasteofhome.com
UGLY SIDE EFFECTS OF EATING FRIED CHICKEN, ACCORDING TO …
From eatthis.com
FIVE-SPICE FRIED CHICKEN SANDWICH RECIPE | BON APPéTIT
From bonappetit.com
25 SIDE DISHES TO SERVE WITH FRIED CHICKEN | TASTE OF HOME
From tasteofhome.com
FIVE SPICE FRIED CHICKEN - COOKING WITH LEI
From cookingwithlei.com
5 THINGS YOU DIDN'T KNOW ABOUT FRIED CHICKEN
From recipes.howstuffworks.com
21 BEST FRIED CHICKEN SIDES (WHAT TO SERVE WITH FRIED …
From izzycooking.com
Servings 4Total Time 10 mins
OUR FAVORITE FRIED CHICKEN RECIPES - FOOD COM
From foodnetwork.com
Author By
5-INGREDIENT FRIED CHICKEN SANDWICHES RECIPE - SERIOUS EATS
From seriouseats.com
THE BEST FAST-FOOD FRIED CHICKEN, RANKED - SMARTER.COM
From smarter.com
I COMPARED THE SPICY CHICKEN SANDWICHES FROM 5 FAST-FOOD …
From insider.com
CANADA'S POPULAR FAST-FOOD FRIED CHICKEN RANKED FROM …
From dailyhive.com
10 BEST CHINESE FIVE SPICE FRIED CHICKEN RECIPES | YUMMLY
From yummly.com
SUPER-CRISPY FRIED CHICKEN SANDWICH RECIPE - FOOD & WINE
From foodandwine.com
KFC FRIED CHICKEN VS HASH BROWNS - IN-DEPTH NUTRITION COMPARISON
From foodstruct.com
16+ SIDE DISHES FOR FRIED CHICKEN DINNERS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
BEST CHICKEN FRIED CHICKEN RECIPE - HOW TO MAKE CHICKEN FRIED …
From thepioneerwoman.com
WHAT COMES IN A KFC 5 DOLLAR FILL UP? OTHER $5 BOX MEALS AT KFC
From foodiealways.com
CHILI FIVE SPICE FRIED CHICKEN - CTV
From more.ctv.ca
FRIED CHICKEN | RECIPETIN EATS
From recipetineats.com
5 TANTALISING CHICKEN FRIED RICE RECIPES TO ENJOY THIS WEEKEND
From food.ndtv.com
5-INGREDIENT OVEN-BAKED FRIED CHICKEN RECIPE - TODAY.COM
From today.com
TOP 50 FRIED FOODS - HOW MANY HAVE YOU TRIED? - LIST CHALLENGES
From listchallenges.com
THE 5 BEST FRIED CHICKEN RECIPES - YOUTUBE
From youtube.com
FIVE SPICE FRIED CHICKEN DRUMSTICKS - THE WOKS OF LIFE
From thewoksoflife.com
FRIED CHICKEN - ORDER OUR FAMOUS CHICKENJOY ONLINE! - JOLLIBEE
From jollibeefoods.com
9 BEST FRIED CHICKEN RECIPES TO TRY AT HOME - NDTV FOOD
From food.ndtv.com
THE BEST BUTTERMILK-BRINED SOUTHERN FRIED CHICKEN RECIPE
From seriouseats.com
13 HEALTHY "FRIED" CHICKEN RECIPES FOR WEIGHT LOSS
From eatthis.com
THE 15 BEST FRIED CHICKEN RESTAURANTS NEAR VANCOUVER | BOAM
From boam.com
SOUTHERN FRIED CHICKEN - SIMPLE, OLD-FASHIONED RECIPE
From southernfoodandfun.com
14 DIFFERENT TYPES OF FRIED CHICKEN WITH IMAGES - ASIAN RECIPE
From asian-recipe.com
5 FOOD HOLIDAYS TO CELEBRATE IN JULY, FROM FRIED CHICKEN TO TEQUILA
From restobiz.ca
HOW LONG IS FRIED CHICKEN GOOD FOR IN THE FRIDGE: 4 BEST WAYS TO …
From yamichicken.com
BEST FAST-FOOD FRIED CHICKEN IN AMERICA: THE BRACKET - EATER
From eater.com
FRIED CHICKEN - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
BAREFOOT CONTESSA'S 5-STAR FRIED CHICKEN | BAREFOOT CONTESSA
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love