11 HERBS AND SPICES FRIED CHICKEN RECIPE BY TASTY
Here's what you need: buttermilk, eggs, chicken drumsticks, vegetable oil, flour, salt, dried thyme, dried basil, dried oregano, celery salt, black pepper, mustard powder, paprika, garlic salt, powdered ginger, white pepper
Provided by Ellie Holland
Categories Dinner
Yield 8 servings
Number Of Ingredients 16
Steps:
- Beat the eggs into the buttermilk.
- Add the chicken pieces to the buttermilk mixture and chill for an hour.
- In a large mixing bowl, mix the flour with all the herbs and spices.
- Coat the soaked chicken pieces in the herbed flour mixture, shaking off any excess.
- Heat oil in a large sauce pan to 325˚F (170°C), then turn to low heat.
- Fry the chicken in batches for 15 minutes until the chicken is cooked and the skins turn golden brown.
- Transfer to a paper towel-lined plate.
- Enjoy!
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.
FRIED CHICKEN IN SEASONED FLOUR
Make and share this Fried Chicken in Seasoned Flour recipe from Food.com.
Provided by WI Cheesehead
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together all the seasoning ingredients.
- Wash chicken pieces and pat dry with paper towel.
- Place flour in a paper bag and shake pieces, one at a time.
- Fry in heated oil until meat is cooked, turning once.
- Time should be 10-15 minutes.
Nutrition Facts : Calories 241.6, Fat 13.9, SaturatedFat 1.9, Sodium 292.6, Carbohydrate 25.7, Fiber 1.1, Sugar 0.7, Protein 3.5
A SOUTHERN FRIED CHICKEN
A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.
Provided by jason
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
- Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
- Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Nutrition Facts : Calories 806.4 calories, Carbohydrate 79.3 g, Cholesterol 183.3 mg, Fat 30.3 g, Fiber 2.6 g, Protein 50.9 g, SaturatedFat 7.6 g, Sodium 1322.5 mg, Sugar 20.3 g
MILLIE PASQUINELLI'S FRIED CHICKEN
Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover.
Provided by SUE PASQUINELLI
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
Nutrition Facts : Calories 621.9 calories, Carbohydrate 26.8 g, Cholesterol 203.9 mg, Fat 37.9 g, Fiber 1.2 g, Protein 41 g, SaturatedFat 9.7 g, Sodium 1303.9 mg, Sugar 0.7 g
CLASSIC FRIED CHICKEN
An overnight soak in buttermilk and a quick dredge in a seasoned cornstarch and flour mixture helps ensure the crust on this traditional fried chicken is particularly crisp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 3h45m
Number Of Ingredients 6
Steps:
- In a wide, shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 1/4 cups flour mixture to an airtight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).
- Place a wire rack on a rimmed baking sheet lined with paper towels. In a large cast-iron or other heavy skillet, heat oil to 350 degrees over medium (a small cube of bread should brown in less than 1 minute). Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from buttermilk, letting excess drip off, and dredge in flour mixture.
- Fry chicken until golden brown and cooked through, 16 to 20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.
Nutrition Facts : Calories 750 g, Fat 33 g, Fiber 1 g, Protein 58 g
SEASONED FLOUR FOR CHICKEN
This recipe works great for wings, chicken strips, chicken fried chicken or possibly chicken fried steak(I haven't tried the steak one yet). I'll be darned if I know where I got the recipe from but if and when I find out, I'll attribute it to the proper provider. I have made a few minor alterations to fit our taste and I believe it was for the better.
Provided by Chef 52Jimh
Categories Chicken
Time 15m
Yield 2 cups
Number Of Ingredients 12
Steps:
- Combine all ingredients in a bowl.
- Using sparingly as this batch will do number of dishes.
- Dip chicken pieces in beaten eggs.
- Next, toss chicken pieces in bread crumbs (seasoned or unseasoned).
- Finally, toss chicken pieces in Seasoned Flour recipe.
- Pre-heat oven to 350 deg.
- Place chicken in a tray or cookie sheet lined with foil (shiny side down), spray with Pam or equivalent.
- Place chicken pieces on the tray after completing above the process. Spray chicken with Pam, turn, spray other side.
- Cover with foil and bake for 40 minutes for drums, chicken breasts (bone-in), thighs etc.
- For wings and chicken fried chicken, follow the above procedure but reduce cooking time to about 15 minutes.
- Remove foil cover and put chicken back in the oven for the same amount of time. (cut time back by 25% if using a convection oven).
- Chicken should be nicely browned, crispy and moist.
Nutrition Facts : Calories 532.9, Fat 4.8, SaturatedFat 0.6, Sodium 590.6, Carbohydrate 107.8, Fiber 10.4, Sugar 2.2, Protein 16.8
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.
KENTUCKY KERNEL SEASONED FLOUR RECIPE
Steps:
- At first, take a bowl and put the flour into it. Spray salt in flour and sprinkle them to be mixed well together.
- Mix them in such a way that it can get a cover of outward crispy chicken. Abrade the chicken fillets with oil.
- Ripen the prepared covering flour with hands so that it can get a coating of its all sides.
- After ripening the roll of chicken fillets, keep them on a baking sheet. Now you have to fry them. For frying, drain oil accordingly into a saucepan.
- Wait for some moments so that Kentucky colonel flour pierce on the surface of the chicken fillets.
- Wait until the oil be heated on the pan. When it will be heat standard, forsake the fillets on the pan and warm them for 4-5 minutes.
- Tap slowly the chicken fillets repeatedly to get an outer layer of crispy looking. Take out all the chicken fillets from the saucepan when they will be tender and golden colored.
- if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[468,60],'fithull_com-mobile-leaderboard-1','ezslot_9',626,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-fithull_com-mobile-leaderboard-1-0')};In a serving bowl, keep potato mashed and shredded cheese and then sprinkle them together. Now, spray Kernel canned corn on the top of the mixture. Place the fried chicken.
- Sprinkle some shredded cheese again. Keep pepper on the top and garnish them well.
Nutrition Facts :
OUTBACK STEAKHOUSE BLOOMIN FRIED CHICKEN RECIPE
The Outback Steakhouse Bloomin fried chicken is thinly pounded chicken covered in the same breading as the famous Bloomin onion chicken. You can serve the chicken with the Bloomin onion sauce and just relish in their taste.
Provided by Samah
Categories copycat
Time 30m
Number Of Ingredients 12
Steps:
- Take your pounded chicken breast and season it with salt from both sides.
- Now, beat eggs and buttermilk in a small bowl and set it aside.
- Then, in a large bowl, add flour, cornstarch, baking soda, and salt and whisk them together. After that, add cayenne, paprika, onion powder, oregano, cumin, garlic powder, thyme, and black pepper to it and whisk everything.
- Now, dredge the seasoned chicken in the spice and flour mixture. Take it out and shake it to remove excess flavor. Then, dip it in the egg and buttermilk mixture. After that, coat it with the flour and spice mixture and set it aside for a few minutes.
- Heat oil in the cast-iron skillet and place the chicken pieces gently in it. Fry them for about 8-10 minutes until they are golden and crispy.
- Take them out and drain excess oil. Serve your Bloomin fried chicken with the creamy Bloomin onion sauce.
Nutrition Facts : Calories 1630 kcal, Fat 102 g, Sodium 4100 mg, Carbohydrate 106 g, Sugar 15 g, Protein 70 g, ServingSize 1 serving
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
KENTUCKY FRIED CHICKEN COPY CAT FLOUR DREDGE
Tastes close to KFC
Provided by barbara lentz
Categories Seasoning Mixes
Time 10m
Number Of Ingredients 7
Steps:
- 1. mix all ingredients together. Store in air tight container. Dredge chicken in egg wash mixture then dredge in flour mixture. Fry in oil
CRISPY BUTTERMILK FRIED CHICKEN
Steps:
- Cut the chicken breasts in half crosswise with a sharp knife. The breasts are much larger than the other pieces, so cutting them in half lets all the pieces cook more evenly.
- Combine the marinade ingredients in a large dish and stir to blend. Add the chicken and coat it with the marinade. Cover with plastic and refrigerate overnight.
- Remove the chicken from the marinade and let it air dry at room temperature for half an hour on a rack with a sheet pan underneath.
- Combine the seasoned flour ingredients in a shallow pan and stir to blend.
- Add the shortening or oil to the pan, no higher than half an inch deep. If you add too much oil, it could boil over when you add the chicken. (This isn't an issue if you're using a deep pot like a Dutch oven rather than a skillet, but there's still no need to use any more oil than you have to.)
- Heat the oil for 5 or 6 minutes, until it's at 350 F. It's best to use a thermometer to measure the temperature and be sure to use one that's accurate. If the oil isn't hot enough, the chicken will be too greasy.
- Dredge 5 pieces of the chicken in the seasoned flour and carefully add them to the oil. Cook for 10 minutes, then carefully flip them and cook for 10 more minutes or until the juices run clear and the breading is golden brown. Drain on paper, bring the oil back to 350 F and repeat with the remaining chicken pieces.
Nutrition Facts : Calories 1060 kcal, Carbohydrate 29 g, Cholesterol 314 mg, Fiber 3 g, Protein 103 g, SaturatedFat 16 g, Sodium 1140 mg, Fat 57 g, ServingSize 1 cooked chicken (5 servings), UnsaturatedFat 35 g
More about "fried chicken seasoned flour food"
SUPER CRISPY FRIED CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (10)Total Time 55 minsCategory DinnerCalories 387 per serving
- Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours.
- Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
- Add a large dutch oven 1/2 full with canola oil heated to 365 degrees and fry in batches (do not crowd the pan) of 4 pieces, cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).
HERE'S KFC'S SECRET RECIPE TO EXTRA CRISPY FRIED CHICKEN
From tasteofhome.com
Estimated Reading Time 6 mins
10 BEST SEASONED FLOUR FRIED CHICKEN RECIPES - YUMMLY
From yummly.com
JOJO'S CRISPY FRIED CHICKEN WITH JOJO'S SEASONING FLOUR
From jojosseasoning.com
4/5 (3)Category Fried ChickenCuisine Fried ChickenTotal Time 30 mins
- Place season flour into a pan or ziploc bag. Coat the meat a few pieces at a time until evenly coated.
- Place in deep fryer one piece at a time and fry for 20 minutes or until golden brown. The length of cook time may vary depending on the amount, type and sizes of chicken placed in the fryer. Remove from oil and drain. Use caution when cooking with hot oil. Ready to serve
CLASSIC FRIED CHICKEN - ON TY'S PLATE
From ontysplate.com
Cuisine AmericanTotal Time 50 minsCategory Dinner, Main CourseCalories 434 per serving
- After rinsing the chicken pieces, for this recipe at least, I don’t dry them. Instead, place them directly into a bowl and sprinkle the pieces with the all-purpose seasoning to sit until ready for dredging. The chicken will be a little wet and that’s a good thing. The seasoning will stick and the wetness will help the flour to stick as well.
- In a plastic or paper bag, add the flour and seasoning; tossing to blends. Pour 2-3 tablespoons of water into the flour and pinch with your fingertips to make “flakes” of flour that will stick to the chicken.
- Add about 4-5 pieces of the damp seasoned chicken to the flour. Seal the bag tightly and shake it up while gently squeezing and pressing the flour on to the chicken. Set the floured chicken aside and continue with the rest.
- Preheat oil to 325-350 degrees while the breaded chicken rests. Shake off any excess flour before placing it into the hot oil. Be sure to not overcrowd the pan. Fry the chicken for 9 minutes with the lid covering the pan before flipping for another 4-6 minutes. Internal temperature should read 165 degrees before removing from the pan and draining on paper towels or on a wire rack.
KENTUCKY KERNEL SEASONED FLOUR RECIPES – RECIPE SELF
From recipeself.com
Cuisine United StatesTotal Time 20 minsCategory Snacks
FRIED CHICKEN | CHICKEN.CA
From chicken.ca
Estimated Reading Time 6 mins
BLACK FOLKS SOUL FOOD SOUTHERN FRIED CHICKEN RECIPE - THE ...
From thesoulfoodpot.com
Ratings 17Total Time 22 minsCategory Main CourseCalories 2187 per serving
TOP 20 GARLIC AND SEASONED FLOUR RECIPES : 2022
From supercook.com
SEASON FLOUR FOR FRIED CHICKEN - ALL INFORMATION ABOUT ...
From therecipes.info
FRIED CHICKEN IN SEASONED FLOUR RECIPES
From tfrecipes.com
10 BEST SEASONED FLOUR FRIED CHICKEN RECIPES | YUMMLY
From yummly.com
BUY FRIED CHICKEN SEASONED FLOUR FOR LOW FAT COOKING ...
From alibaba.com
SEASONED FLOUR RECIPE FOR FRIED CHICKEN RECIPES ALL YOU ...
From stevehacks.com
PERFECTLY SEASONED FLOUR COATS BUTTERMILK SOAKED CHICKEN ...
From pinterest.com
SEASONED FLOUR FOR CHICKEN RECIPES - CREATE THE MOST ...
From recipeshappy.com
HOW TO MAKE CRISPY FRIED CHICKEN WITH BAKING POWDER | OUR ...
From oureverydaylife.com
10 BEST SEASONED FLOUR FRIED CHICKEN RECIPES - FOOD NEWS
From foodnewsnews.com
HOW YOU CAN SEASON FLOUR FOR FRIED CHICKEN - PROPER ...
From nutritionofpower.com
AIR FRIED CHICKEN WITH FLOUR RECIPES
From tfrecipes.com
FRIED CHICKEN SEASONED FLOUR RECIPE - ALL INFORMATION ...
From therecipes.info
FRIED CHICKEN IN SEASONED FLOUR RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO SEASON FLOUR FOR FRIED CHICKEN - LIVESTRONG.COM
From livestrong.com
SEASONED FLOUR? FRIED CHICKEN? FRIED FISH? - HOME COOKING ...
From chowhound.com
10 BEST SEASONED FLOUR FRIED CHICKEN RECIPES - YUMMLY
From yummly.co.uk
FRIED CHICKEN IN SEASONED FLOUR RECIPE - WEBETUTORIAL
From webetutorial.com
KOREAN FRIED CHICKEN VS. AMERICAN FRIED CHICKEN
From joshuaweissman.com
WHAT IS SEASONED FLOUR? (WITH PICTURES)
From delightedcooking.com
SEASONING FOR FRIED CHICKEN FLOUR - CREATE THE MOST ...
From recipeshappy.com
MAKE EXTRA CRUNCHY FRIED CHICKEN SEASONED TO PERFECTION
From intheknow.com
FRIED CHICKEN IN SEASONED FLOUR - SOUTHERN RECIPES
From fooddiez.com
HOW TO MAKE FRIED CHICKEN BREAST? - CULLY'S KITCHEN
From cullyskitchen.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