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.)
HOW TO FRY CHICKEN TO PERFECTION
Once you learn how to fry chicken at home, you'll never look back! It's easier than you think-this recipe will give you golden, crispy chicken every time.
Categories picnic Summer comfort food 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˚ 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 or Dutch oven over medium-high heat until a deep-fry thermometer reaches 365˚. 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 rack set over a paper towel-lined baking sheet 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. (You can 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.) Drain on the rack set over the baking sheet.
FRIED CHICKEN PIZZA
Provided by Ree Drummond : Food Network
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the bottom third of the oven and preheat to 475 degrees F. Drizzle a baking sheet with 2 tablespoons of the olive oil.
- Mix together the chipotle mayo, honey and lime zest and juice in a bowl. Add the slaw mix to a medium bowl, top with two-thirds of the dressing and toss; season with salt and pepper. Cover the slaw and remaining dressing and refrigerate until ready to use.
- Pull or roll the risen bread dough into a large rectangle and place onto the prepared baking sheet. Drizzle the remaining 2 tablespoons olive oil over the dough. Spread with the BBQ sauce and top with the mozzarella. Arrange the chicken strips over the sauce and cheese. Bake on the bottom oven rack until the crust is golden brown, 12 to 15 minutes.
- Transfer the pizza to a cutting board, pile on the slaw, sprinkle over the pickles and jalapeños and drizzle with the remaining dressing. Slice into pieces and serve.
CHICKEN FRIED STEAK 1
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons black pepper in another; and put the meat in a third. Then have 1 clean plate at the end to receive the breaded meat.
- Work with 1 piece of meat at a time. Sprinkle both sides with salt and black pepper, then place it in the flour mixture. Turn to coat. Place the meat into the milk/egg mixture, turning to coat. Finally, place it back in the flour mixture and turn to coat (dry mixture/wet mixture/dry mixture). Place the breaded meat on the clean plate, then repeat with the remaining meat.
- Heat the oil in a large skillet over medium heat. Add the butter. Drop in a few sprinkles of flour to make sure it's sufficiently hot. When the butter sizzles immediately, you know it's ready. (It should not brown right away; if it does, the fire is too hot.) Cook the meat 3 pieces at a time until the edges start to look golden brown, about 2 minutes each side. Remove the meat to a paper towel-lined plate and keep warm by covering lightly with another plate or a sheet of foil. Repeat until all the meat is cooked.
- For the gravy: Put the skillet with the grease back over the heat. When the grease is hot, sprinkle the flour evenly over the grease. Using a whisk, mix the flour with the grease, creating a golden-brown paste. Add more flour if it looks overly greasy; add a little more grease if it becomes too pasty/clumpy. Keep cooking until the roux reaches a golden brown color, about 5 minutes.
- Pour in 3 cups of the milk, whisking constantly. Add the seasoned salt and black pepper to taste and cook, whisking, until the gravy is smooth and thick, 5 to 10 minutes. Be prepared to add more of the remaining milk if it becomes overly thick. Be sure to taste to make sure the gravy is sufficiently seasoned.
- Serve the steaks with the gravy.
FRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 9h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Thoroughly rinse the chicken, then cover all the pieces with 4 cups of the buttermilk in a large bowl. Cover and soak in the fridge overnight, or up to 24 hours. My mom always did it this way. 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 off the chill.
- In the meantime, preheat the oven to 350 degrees F.
- To mix up the breading, place the flour, seasoned salt, cayenne if using (extra if you like heat), paprika, black pepper and thyme in a very large bowl and 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, with a pastry cutter or fork, gradually mix until there are little lumps throughout. This will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to the bowl in order to make it slightly lumpy.
- Heat 1 1/2 inches of oil in a deep skillet or Dutch oven over medium-high heat until a deep-fry thermometer inserted in the oil reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each buttermilk-soaked chicken piece with the breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the chicken to the oil three or four pieces at a time. Make sure they aren't sticking together, then 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 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn. Keep in mind that we'll finish cooking the chicken in the oven, and it will continue to brown.
- Place the fried pieces on a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, bake the chicken for 15 minutes to finish the cooking process. 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.
More about "fried chicken pioneer woman food"
I TRIED THE PIONEER WOMEN'S FRIED CHICKEN RECIPE | KITCHN
Mar 18, 2020 Adding just a few tablespoons of milk and 1/4 cup buttermilk to the flour mixture and then scrunching it onto the chicken will make for a better …
From thekitchn.com
Estimated Reading Time 4 mins
From thekitchn.com
Estimated Reading Time 4 mins
THE PIONEER WOMAN MAKES FRIED CHICKEN | THE PIONEER …
5-⭐ Fried Chicken is a can't-miss recipe.Subscribe http://foodtv.com/YouTubeGet the recipe https://foodtv.com/2DyeORtTake one sassy former city girl, her...
From youtube.com
From youtube.com
HOW TO FRY CHICKEN - BEST FRIED CHICKEN RECIPE - THE PIONEER …
May 7, 2020 Step. 6 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. …
From thepioneer-woman.com
Cuisine AmericanCategory Picnic, Summer, Comfort Food, Main DishServings 4Total Time 10 hrs
From thepioneer-woman.com
Cuisine AmericanCategory Picnic, Summer, Comfort Food, Main DishServings 4Total Time 10 hrs
CHICKEN FRIED STEAK MEDALLIONS RECIPE | REE DRUMMOND | FOOD …
For the steak: Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, paprika and …
From foodnetwork.com
Author Ree DrummondSteps 14Difficulty Intermediate
From foodnetwork.com
Author Ree DrummondSteps 14Difficulty Intermediate
HOW TO MAKE CHICKEN FRIED CHICKEN - THE PIONEER WOMAN
Aug 1, 2022 Step 1 For the chicken: Whisk together buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for …
From thepioneerwoman.com
Cuisine American, Comfort FoodTotal Time 1 hr 10 minsServings 4-6
From thepioneerwoman.com
Cuisine American, Comfort FoodTotal Time 1 hr 10 minsServings 4-6
JUSTIN'S JAPAN-INSPIRED FRIED CHICKEN RECIPE - FOOD NETWORK
Preheat an air fryer to 390 degrees F for at least 10 minutes. Place 3 medium bowls on a clean work surface. In the first bowl, beat together the eggs, vinegar, soy sauce, sriracha and MSG.
From foodnetwork.com
Author Justin WarnerSteps 5Difficulty Easy
From foodnetwork.com
Author Justin WarnerSteps 5Difficulty Easy
CHICKEN FRIED STEAK - THE PIONEER WOMAN
Feb 26, 2021 1 For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black pepper, …
From thepioneerwoman.com
From thepioneerwoman.com
REE DRUMMOND'S SPICY CHICKEN SANDWICHES | THE PIONEER WOMAN …
Spicy chicken sandwiches are ALL the rage right now, and Ree's version is a 10 out of 10. Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discove...
From youtube.com
From youtube.com
BEST CHICKEN RECIPES - CHICKEN DINNER IDEAS - THE PIONEER WOMAN
The Pioneer Woman Food; The Pioneer Woman Dog Treats; The Pioneer Woman Collection; The Pioneer Woman Coffee; About The Pioneer Woman; ... Try Chicken Fried Chicken with …
From thepioneer-woman.com
From thepioneer-woman.com
EASY FRIED CHICKEN SANDWICH RECIPE - THEPIONEER-WOMAN.COM
May 23, 2022 Directions. 1 Pat the chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the salt. 2 Whisk together the flour, baking powder, paprika, mustard powder, …
From thepioneer-woman.com
From thepioneer-woman.com
PIONEER WOMAN FRIED CHICKEN RECIPES ALL YOU NEED IS FOOD
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.
From stevehacks.com
From stevehacks.com
BUTTERMILK FRIED CHICKEN PIONEER WOMAN RECIPES
Steps: Soak chicken in buttermilk with garlic, onions, herbs, paprika, and cayenne pepper. Refrigerate overnight or at least 8 hours. Drain in colander, leaving some herbs on chicken. In …
From stevehacks.com
From stevehacks.com
BEST CHICKEN FRIED CHICKEN RECIPE - THE PIONEER WOMAN
Aug 1, 2022 1 For the chicken: Whisk together buttermilk, pickle juice, and egg in a medium bowl until smooth. Add the chicken to the buttermilk mixture; cover and refrigerate for 30 …
From thepioneer-woman.com
From thepioneer-woman.com
BEST CHICKEN FRIED STEAK RECIPE - HOW TO MAKE CHICKEN FRIED STEAK
Feb 26, 2021 1 For the steak: Begin with setting up an assembly line of dishes. Beat the milk with the eggs in one; the flour mixed with the seasoned salt, 1 1/2 teaspoons black …
From thepioneer-woman.com
From thepioneer-woman.com
THE PIONEER WOMAN’S CHICKEN FRIED STEAK - FOOD …
Aug 23, 2017 Step 1. Begin with setting up an assembly line of dishes. Mix the milk with the eggs in one; mix the flour with the seasoned salt, paprika, cayenne and 1 1/2 teaspoons …
From foodnetwork.ca
From foodnetwork.ca
EASY FRIED CHICKEN SANDWICH RECIPE - THE PIONEER WOMAN
May 23, 2022 Directions. 1 Pat the chicken thighs dry with paper towels. Season all over with 1/2 teaspoon of the salt. 2 Whisk together the flour, baking powder, paprika, mustard powder, …
From thepioneerwoman.com
From thepioneerwoman.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