Grilled Fried Chicken Food
GRILLED CHICKEN FRIED STEAK
I saw this on t.v. but didn't catch the name of the show. It comes from a restaurant somewhere in Texas. It looked fantastic!! There are no measurements given so I guessed at what might be correct. I haven't made it yet but will very soon.
Provided by CJAY8248
Categories < 30 Mins
Time 25m
Yield 5 steaks, 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cut meat into serving size pieces (4 or 5). Season well with salt and pepper. Dip in egg-buttermilk wash. Let excess drain off. Dredge in seasoned flour (salt, pepper, garlic powder, cayenne for example). On griddle heated to 375-400*, pour half of clarified butter and lay steaks on it. Pour remaining butter over steaks. Cook until golden brown and turn to cook other side. Serve with milk gravy (use seasoned flour) and mashed potatoes. Cooking should be around 10-15 minutes total.
Nutrition Facts : Calories 920.2, Fat 56.3, SaturatedFat 32.6, Cholesterol 327.2, Sodium 195.3, Carbohydrate 50.9, Fiber 1.7, Sugar 3.3, Protein 50.9
KFC KENTUCKY GRILLED CHICKEN (COPYCAT)
My copycat recipe for KFC's "Kentucky Grilled Chicken". The seasoning recipe here yields enough for at least 3 batches.
Provided by The Spice Guru
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- NOTE: THIS RECIPE REQUIRES 1/2 TEASPOON OF MY Recipe #453973.
- MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
- MEASURE each of the following SEASONING BASE ingredients into a large sealable container, such as a GLAD food storage container or a Ziploc bag: 1/3 cup instant chicken bouillon powder, 3 tablespoons flour, 1 tablespoon cornstarch, 1 tablespoon nonfat dry milk powder, finely crushed, 1 teaspoon parsley flakes, 1 teaspoon dried rosemary leaves, 1/2 teaspoon paprika, 1/2 teaspoon fresh coarse ground black pepper, 1/2 teaspoon Recipe #453973, 1/8 teaspoon garlic powder, 1/8 teaspoon onion powder, 1/8 teaspoon ground turmeric, 1/8 teaspoon finely ground white pepper.
- SEAL the container; SHAKE rigorously for 30 seconds until all of the ingredients are thoroughly blended.
- REMOVE chicken from MARINADE solution; RINSE chicken and blot dry.
- BASTE each chicken piece evenly with canola oil; SPRINKLE the chicken pieces moderately and evenly with the prepared seasoning mixture (store unused portion in a tightly sealed container); ALLOW chicken to rest for 20 minutes.
- INDOOR GRILLING/BAKING METHOD FOR BONELESS CHICKEN: PREHEAT indoor grill to medium-high heat. GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), until chicken is cooked yet not overdone, when juices run clear.
- INDOOR GRILLING/BAKING METHOD FOR BONE-IN CHICKEN: GRILL chicken until seared from grill surface; TURN chicken over and repeat process (if using a press-type closeable grill, sear without turning), just until chicken is seared, but not fully cooked. ARRANGE chicken on a rack over a baking pan; BAKE chicken at 350°F for 20 minutes; TURN chicken over; BAKE for 20 minutes longer.
- BARBECUE-GRILLING METHOD: Follow the manufacturer's recommended guidelines and method for grilling chicken for the particular outdoor grill you have, following the same basic procedures for indoor grilling of basting and turning.
- SERVE and ENJOY!
Nutrition Facts : Calories 245.5, Fat 15.7, SaturatedFat 4.5, Cholesterol 75.7, Sodium 1901.1, Carbohydrate 4.8, Fiber 0.3, Sugar 1.2, Protein 20
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