GARLIC CHICKEN FRIED CHICKEN
This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
Provided by TANAQUIL
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g
OVEN-FRIED CHICKEN WITH TABASCO-GARLIC MARINADE
The chicken is oven-fried, removing stove-top heat and mess from a steamy August kitchen while still producing an extra-crunchy crust.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Mix eggs, Tabasco, onion, and garlic in a large bowl. Add chicken, and toss to coat well. Cover, and refrigerate for at least 1 hour (or up to 8 hours).
- Preheat oven to 450 degrees. Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade, and roll each piece in flour mixture, shaking off excess.
- Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil, and bake, brushing tops every 10 minutes, until chicken is dark golden brown, 30 to 40 minutes more.
- Transfer chicken to a wire rack, and let cool slightly. Serve immediately, or let cool to room temperature.
FORTY GARLIC CHICKEN
Tender boiled chicken AND a soft garlic spread for your bread! What a combo! You can also add carrots and onions to the chicken/garlic 'stew'. You'll get lots of praise, but no more vampires! Serve with slices of fresh sourdough bread, if desired.
Provided by Jeanie
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Yield 4
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Put in chicken, boil until meat falls away at the bone. Pull out as many bones and as much skin as you like.
- Stir in the vermouth, garlic cloves (don't peel - you will use them for the bread), parsley and chicken stock. Reduce heat to low and let simmer and reduce for about 2 hours. Serve hot with slices of bread. Take the soft garlic and spread on fresh bread as 'garlic butter'. Yum!
Nutrition Facts : Calories 1017.4 calories, Carbohydrate 43.9 g, Cholesterol 213 mg, Fat 43.3 g, Fiber 1.4 g, Protein 56.5 g, SaturatedFat 12.3 g, Sodium 447.3 mg, Sugar 17.1 g
SOY-GARLIC CHICKEN WITH FRIED RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
- Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
- Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
- Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
- Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.
Nutrition Facts : Calories 480, Fat 18 grams, SaturatedFat 2 grams, Cholesterol 103 milligrams, Sodium 1023 milligrams, Carbohydrate 40 grams, Fiber 3 grams, Protein 37 grams, Sugar 3 grams
OVEN-FRIED GARLIC CHICKEN
I gave this recipe from the "365 Ways to Cook Chicken" cookbook an A+! It's easy and you'll probably have most of the ingredients already on hand.
Provided by SilentCricket
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a shallow bowl, blend together bread crumbs, Parmesan cheese, parsley, salt, and pepper.
- In a small saucepan, heat butter and garlic over very low heat until butter melts.
- Remove from heat.
- Brush chicken pieces with garlic butter, then roll in bread crumb mixture to coat.
- Place chicken skin side up on a large foil-lined baking sheet.
- Mix together any remaining crumb mixture and butter and sprinkle over chicken.
- Place in oven and bake 1 hour.
GARLIC-BROWN SUGAR CHICKEN
My family always asks me to save some of this cooked chicken so that I can make Garlic Chicken Fried Rice for dinner the next night! -Florence Yuriy, Shortdale, Manitoba
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine the first six ingredients. Pour half into a second bowl; add chicken. Turn to coat. Cover; refrigerate for 2-4 hours, turning once. Cover and refrigerate remaining marinade., Drain and discard marinade from chicken. Transfer chicken to a large skillet; add reserved marinade. Bring to a boil. Reduce heat; cover and simmer for until chicken juices run clear, 45 minutes.
Nutrition Facts : Calories 493 calories, Fat 25g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 263mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 49g protein.
FRIED CHICKEN IN GARLIC BUTTER
Make and share this Fried Chicken in Garlic Butter recipe from Food.com.
Provided by shygirl
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix chopped chicken, knorr seasoning,salt and pepper.
- Marinate in refrigerator overnight.
- Stir fry chicken in high heat till golden. Set aside.
- Heat butter on low heat.
- Add in garlic, stir fry till light brown and fragrant.
- Stir in cooked chicken pieces.
- Stir well till every piece is well coated with the butter garlic mixture.
- Serve on top of piping hot rice.
- YUMMO!
Nutrition Facts : Calories 469.4, Fat 40.5, SaturatedFat 19.6, Cholesterol 156.5, Sodium 383.2, Carbohydrate 5.8, Fiber 0.4, Sugar 0.2, Protein 21
GARLIC CHICKEN FRIED RICE
This fried rice uses leftover chicken (see the Garlic-Brown Sugar Chicken recipe also in Recipe Finder). So it's perfect when you need a quick and easy meal on busy weekdays.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet or wok, scramble egg in 1 tablespoon oil, breaking into small pieces. Remove from skillet and set aside. Add remaining oil to skillet; stir-fry celery and garlic over medium-high heat until crisp-tender. Add rice; cook, stirring constantly, for 3 minutes. Stir in ham, chicken, soy sauce, pepper, ginger and egg; heat through.
Nutrition Facts :
GARLICKY FRIED CHICKEN
Steps:
- Marinate chicken:
- Purée onions and garlic with 1/3 cup salt, 1 tablespoon black pepper, cayenne, and 1 cup water in a food processor until smooth, then pour into a large bowl and stir in remaining 7 cups water. Divide chicken and marinade among 3 (1-gallon) sealable plastic bags, then seal, forcing out excess air. Marinate chicken, chilled, turning bags over a few times, at least 12 hours. (If you're concerned about leaks, put bags in a large bowl.)
- Dredge and fry chicken:
- Whisk together flour, remaining 2 teaspoons salt, and remaining tablespoon black pepper in a large bowl, then divide between 2 large roasting pans. Drain chicken in a colander, discarding marinade, then dredge each piece of chicken in seasoned flour and leave sitting in flour. Let chicken stand 20 minutes.
- Preheat oven to 250°F. Line 2 large baking sheets with paper towels and set a cooling rack on each.
- Heat 2 inches oil in pot over moderately high heat until it registers 365°F on thermometer. Knocking off excess flour, transfer 4 pieces chicken to oil (keeping batches all white meat or all dark) and fry, turning occasionally with tongs, until golden brown and cooked through, about 8 minutes for breasts or 10 to 12 minutes for drumsticks and thighs. Lift chicken from oil with tongs, letting excess oil drip back into pot, then transfer to a rack and keep warm in oven. Dredge and fry remaining chicken in same manner, keeping it warm in oven. (Return oil to 365°F between batches.)
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GARLIC FRIED CHICKEN RECIPE - JUSTIN CHAPPLE | FOOD & WINE
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- Preheat the oven to 250°. In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic and dried parsley. Rub the mixture all over the chicken and under the skin. Season the chicken with salt and pepper and set on a large rimmed baking sheet. Bake for about 1 hour, until an instant-read thermometer inserted in the thickest piece registers 150°. Let cool slightly.
- Spread the cornstarch in a pie plate. In another pie plate, beat the eggs with a pinch of salt. In a large resealable plastic bag, mix the flour with the panko, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 tablespoon each of granulated garlic and dried parsley.
- Line a baking sheet with wax paper. Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour. Transfer the chicken to the prepared baking sheet.
- In a large saucepan, heat 2 inches of canola oil to 375°. Add half of the chicken and fry over moderately high heat, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part of each piece registers 165°, about 6 minutes for the breasts and 8 minutes for the drumsticks, thighs and wings. Transfer the fried chicken to paper towels to drain. Let the oil return to 375° and fry the remaining chicken. Transfer all of the fried chicken to a platter and serve with lemon wedges.
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