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 COATING MIX
Meet the Cook: My family - husband and our two sons, 11 and 8 - tell me they'd like me to fix chicken with this coating mix all of the time. I've had the recipe for years. In fact, I can't remember how I got it...just my many additions and deletions. -Dawn Supina, Edmonton, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4-6 servings per batch.
Number Of Ingredients 13
Steps:
- Combine the first nine ingredients; store in an airtight container. Yield: 2-1/2 cups coating mix (enough for 3 batches of chicken)., To prepare chicken: In a shallow bowl, beat eggs and milk. Place 3/4 cup coating mix in a large resealable plastic bag. Dip chicken into egg mixture, then add to the bag, a few pieces at a time; shake to coat. , Heat 1/4 in. of oil in a skillet over medium-high heat. Brown chicken on all sides; transfer to an ungreased 15x10x1-in. baking pan. , Bake, uncovered, at 350° for 45-55 minutes or until juices run clear.
Nutrition Facts :
EASY COPYCAT KFC CHICKEN RECIPE
We set out to make copycat KFC chicken, and it was easier than we thought to make fried chicken that tasted as good as what you'll find at KFC.
Provided by Lindsay D. Mattison
Categories main course, dinner
Time 1h
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour with the herbs and spices and set aside.
- Meanwhile, in another large bowl, whisk together the buttermilk and egg, mixing until they're well combined.
- Add the chicken to the buttermilk bowl and toss to coat. Cover the bowl lightly with plastic wrap or a lid and let it sit for 30 minutes, or as long as overnight. If marinade times exceed 30 minutes, place the bowl in the refrigerator.
- Meanwhile, preheat the oven to 175 degrees Fahrenheit. Line a baking sheet with aluminum foil. Set an oven-safe wire cooling rack inside the sheet and set aside.
- In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line.
- Preheat the oil to 350 degrees over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
- Remove a chicken piece from the buttermilk, allowing any excess liquid to drip off. Place the piece in the flour mixture and press down firmly, allowing the flour to adhere on all sides. Shake off any excess flour and carefully drop the chicken into the hot oil. Continue dredging chicken until the fryer is full but not overcrowded; you should be able to fry three to four pieces at a time.
- Cook the chicken for about 12 minutes, turning halfway through, until the crust turns an appealing golden brown color.
- Transfer the chicken pieces to the prepared baking sheet and place it in the oven.
- Allow the oil to return to temperature before adding more chicken. Repeat the dredging and frying process with the remaining pieces of chicken.
- When all the chicken is fried, let the pieces sit in the oven until each reaches an internal temperature of 165 degrees.
- Sprinkle each piece of chicken with a few shakes of MSG before serving. If you're unsure about food additives like MSG, feel free to skip the extra seasoning.
Nutrition Facts : Calories 1594 calories, Carbohydrate 65 g carbohydrates, Cholesterol 267 mg cholesterol, Fat 118 g fat, Fiber 7 g fiber, Protein 69 g protein, SaturatedFat 19 g saturated fat, ServingSize 0 g, Sodium 1232 mg, Sugar 4 g, TransFat 1 g
CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
CLASSIC SOUTHERN FRIED CHICKEN
Steps:
- Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
- In a medium bowl, combine the milk and eggs. Whisk to blend well.
- In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
- Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
- Add the dipped chicken pieces to the bag of seasoned flour.
- Seal the bag and shake well to coat the chicken pieces thoroughly.
- Remove to a plate and repeat with the remaining chicken pieces.
- Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
- Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
- With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
- Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.
Nutrition Facts : Calories 1525 kcal, Carbohydrate 65 g, Cholesterol 527 mg, Fiber 2 g, Protein 123 g, SaturatedFat 20 g, Sodium 3575 mg, Sugar 5 g, Fat 82 g, ServingSize 4 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.
AMISH FRIED CHICKEN COATING
This recipe comes from an elderly Amish lady. It makes the best (oven baked) fried chicken you have ever tasted. This coating can also be used to fry delicious fish and pork chops. This recipe makes 9-1/2 cups of coating mix.
Provided by Crafty Lady 13
Categories < 15 Mins
Time 10m
Yield 9 1/2 cups
Number Of Ingredients 10
Steps:
- Mix all ingredients together. Store in a large covered jar or plastic zippered bag; attach instructions.
- Instructions: Dip chicken pieces in beaten egg, then in coating. In a large skillet, fry chicken lightly in shortening over medium-high heat until golden. Place chicken in an ungreased 13 x 9 baking pan. Cover and bake at 350° for one hour, or until juices run clear.
Nutrition Facts : Calories 440.7, Fat 9.4, SaturatedFat 2.3, Cholesterol 1.1, Sodium 1465.3, Carbohydrate 78.5, Fiber 5.6, Sugar 6.6, Protein 11.4
FRIED CHICKEN
Steps:
- Mix parsley, lemon pepper, garlic salt, rosemary, seasoning salt and chili powder in a bowl. Mix them into the flour thoroughly. Place half the seasoned flour in a bowl and mix the eggs and milk together in another bowl.
- Dip the chicken into the flour, coating it entirely, then shake off the excess seasoning and put it into the egg mixture. Coat completely, then dip it into the flour again (adding more flour in 1-cup increments, if needed). Place the chicken on a plastic wrap lined 13-by-9-inch pan, putting more plastic wrap between the layers. Cover with plastic wrap and refrigerate for 6 hours; store the remaining seasoned flour in an airtight container.
- Heat the oil in a medium to large pot to 350 degrees F.
- Dip the chicken in the seasoned flour one more time. Fry the chicken, in batches, until it reaches an internal temperature of 165 degrees F, about 8 minutes.
SOUTHERN "FRIED" CHICKEN
Enjoy Tom Kerridge's lighter version of southern "fried" chicken. Its mouth-watering secret is a low-fat buttermilk marinade and a crispy crumb packed with flavour. Each serving provides 509 kcal, 63g protein, 42g carbohydrates (of which 6g sugars), 7g fat (of which 2g saturates), 4g fibre and 3.2g salt.
Provided by Tom Kerridge
Categories Main course
Yield Serves 4
Number Of Ingredients 25
Steps:
- For the marinade, mix the ingredients together in a large bowl, add the chicken and coat well. Refrigerate overnight, or for at least four hours.
- For the potato salad, place the potatoes into a saucepan of cold water, bring to the boil and cook for 20 minutes or until tender. Drain and set aside to cool. In a small bowl, mix the yoghurt, mayonnaise, mustard and wine vinegar together and set aside.
- Preheat the oven to its hottest setting and line a large baking tray with baking paper.
- For the crispy coating, mix all the ingredients together in a shallow bowl. Dip the chicken into the mixture and turn to coat well on all sides. Place on the lined baking tray. Spray each thigh 4-5 times with the oil.
- Cook on the top shelf for 20-30 minutes, or until crispy, browned and cooked through. To test, poke the thickest part of the thigh with a skewer, the juices should run clear.
- Halve the cooled potatoes and place into a serving bowl. Toss with the yoghurt mixture, pickles and herbs and season to taste. Serve alongside the Southern-style thighs.
Nutrition Facts : Calories 509kcal, Carbohydrate 42g, Fat 7g, Fiber 4g, Protein 63g, SaturatedFat 2g, Sugar 6g
FRIED CHICKEN COATING
Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.
Provided by Taste of Home
Categories Dinner
Time 10m
Yield 4 servings per batch.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool, dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total)., To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. , In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13x9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 515 calories, Fat 25g fat (7g saturated fat), Cholesterol 242mg cholesterol, Sodium 1341mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 49g protein.
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- Salt and pepper chicken thighs and legs. In a medium sized bowl add the buttermilk and eggs and whisk. In another medium sized bowl add the flour, cajun, garlic powder, onion powder, paprika, salt, and pepper.
- Using tongs, dredge the chicken in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.
- Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.
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- In a large bowl, combine the buttermilk with the salt, black pepper and cayenne. Add the chicken and stir to coat. Let stand at room temperature for 2 hours or refrigerate for 4 hours.
- In a large, resealable plastic bag, mix the flour with the onion powder, garlic powder, salt, black pepper and cayenne and shake to combine.
- Set a rack on a baking sheet. Working with one piece at a time, remove the chicken from the buttermilk soak, letting the excess drip back into the bowl. Dredge the chicken in the flour mixture, pressing so it adheres all over. Transfer the coated chicken to the rack and let stand for 30 minutes.
- In a deep skillet, heat 1 inch of oil to 350°. Set another rack over a baking sheet; line with paper towels. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, 15 to 18 minutes. Transfer the chicken to the paper-lined rack and let stand for 5 minutes before serving.
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- Cover the chicken pieces with cultured buttermilk, or two cups per chicken, in a baking dish or food storage container. Marinating in buttermilk improves tenderness and adds a bit of tang to the flavor, but is optional.
- Cover the container with food wrap. Marinate the chicken for about two hours on the bottom shelf of the refrigerator.
- Pour an inch or two of all-purpose flour in a shallow dish. Season the flour, if desired, with 1 tablespoon of kosher salt and 1/2 tablespoon of freshly ground black pepper per cup of flour, and mix it with a whisk in a mixing bowl.
- Beat 3 eggs with 1/3 cup of cold seltzer water per chicken until frothy and pour it in a shallow dish. Pour 2 cups of buttermilk in a shallow dish if you didn't marinate the chicken.
- Remove the container of chicken from the fridge. Remove the chicken pieces one at a time from the buttermilk and coat them all over with flour.
- Dip the floured chicken pieces in the buttermilk and let the excess drip off. Coat the chicken with flour a second time.
- Place the breaded chicken on a wire rack set on a baking sheet, or leave them in the dish of flour while you heat the oil. The crust sticks to the chicken better if you let it sit at room temperature for a few minutes.
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- Add the salt and brown sugar to 4 cups of warm water and whisk to dissolve. Add the remaining 12 cups of room temperature/cold water and add the remaining ingredients. Submerge the chicken pieces in the brine and refrigerate overnight.
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- Place chicken in a large bowl or Large ziploc. Then seasoned with salt followed by all the crushed garlic, hot sauce and creole seasoning.
- Pour buttermilk in the marinated chicken, transfer the chicken to a gallon-sized zipper-lock freezer bag and refrigerate for at least 4 hours and up to overnight.
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- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat.
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