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!
HERB-AND-SPICE SOUTHERN FRIED CHICKEN
Provided by Damon Lee Fowler
Categories Blender Chicken Garlic Ginger Fry Marinate Kid-Friendly Yogurt Mardi Gras Dinner Lunch Basil Sage Thyme Oregano Nutmeg Buttermilk Cumin Paprika Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Serves 8
Number Of Ingredients 19
Steps:
- One: Wash the chicken and pat dry. Put the chicken pieces in a large non reactive glass or stainless steel bowl. Stir the garlic into the buttermilk or yogurt. Pour it over the chicken and turn until coated and submerged in the liquid. Marinate for at least 30 minutes or up to an hour, refrigerated. Meanwhile, combine the spices, herbs, and salt in a bowl and stir until they are evenly blended. Put the flour in a paper or large Zip-lock plastic bag and sprinkle the spice-herb mixture over it. Close the bag and shake until the seasoning is well-distributed.
- Two: If you plan to serve the chicken hot, preheat the oven to 150°F. Fit a wire cooling rack on a cookie sheet and set aside. Fill a Dutch oven or deep-fat fryer with enough lard or oil to come halfway up the sides. Over medium-high heat, bring the fat to 375°E (hot but not smoking).
- Three: Beginning with the dark meat, lift the chicken pieces out of the marinade one at a time, allowing the excess to flow back into the bowl, and drop them into the bag with the seasoned flour. Close the bag and shake until the chicken is well coated. Lift out of the flour, shake off the excess, and slip enough of pieces into the fat to fill the pan or fryer without crowding it. Deep-fry until the outside is a rich brown and the chicken is tender, maintaining the temperature at 365°F about 15 to 20 minutes, turning the chicken once, if necessary.
- Four: Remove the pieces as they are done, drain well, and place on the wire rack set in a cookie sheet. If you want to serve it hot, keep the finished chicken in the warm oven while you fry the second batch.
SHRIMP, MEXICAN CHORIZO & PINEAPPLE TACOS WITH TEQUILA & LIME
Fun fact: Corn tortillas are totally gluten-free!
Provided by rachael-ray
Number Of Ingredients 1
Steps:
- Step 1In a large skillet, heat the oil, two turns of the pan, over medium-high to high. Add the chorizo and cook, breaking up with a spoon, until crispy at the edges, 2 to 4 minutes. Add the shrimp and season with salt and pepper; add the pineapple and toss with tongs until the shrimp is opaque in the centers and the pineapple is lightly browned, about 3 minutes more. Add the spring onions, jalapeños, cilantro and garlic; toss until the garlic is aromatic and the spring onions wilt, 1 to 2 minutes. Add the tequila; stir until evaporated, about 2 minutes. Add the lime juice and remove from the heat.Step 2Cook the tortillas directly over a gas flame or under the broiler until charred in spots, 1 to 2 minutes per side.Step 3Serve the shrimp filling with the tortillas, cabbage, hot sauce and lime wedges.
SOUTHERN FRIED CHICKEN
Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw
Provided by Lulu Grimes
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.
Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
SOUTHERN SPICY FRIED CHICKEN
This one is finger-licking good! It's a keeper and a must try!
Provided by Maureen Hogan
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 2h30m
Yield 10
Number Of Ingredients 11
Steps:
- Sprinkle the chicken pieces with salt and pepper, and place them in a deep-sided baking dish.
- Whisk together the buttermilk, hot pepper sauce, and 1 teaspoon of cayenne pepper in a bowl. Pour the mixture over the chicken, stir to coat all sides of the chicken pieces, and cover the dish with plastic wrap. Refrigerate for about 2 hours to marinate.
- Remove the chicken pieces from the buttermilk mixture, and shake off excess. Discard the remaining buttermilk mixture.
- Place the flour, 1 tablespoon of cayenne pepper, garlic powder, paprika, and salt and pepper to taste in a large plastic zipper bag, and shake well to combine. Place 2 or 3 pieces of chicken at a time into the plastic bag, and shake well to coat the chicken pieces with seasoned flour.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place chicken pieces into the hot oil, and fry until chicken is cooked through and golden brown, 8-10 minutes (breasts and wings) or 13 to 15 minutes (thighs and drumsticks). Drain the fried chicken on paper towels.
Nutrition Facts : Calories 479.7 calories, Carbohydrate 41.5 g, Cholesterol 70.5 mg, Fat 23.5 g, Fiber 1.6 g, Protein 24.6 g, SaturatedFat 5.3 g, Sodium 401.4 mg, Sugar 5.1 g
CLASSIC SOUTHERN FRIED CHICKEN
Super crunchy, classic Southern fried chicken with a slightly salty, flavorful bite. The meat is tender and juicy, and the exterior is light and crispy. Take your time with this... let the soak happen overnight and cook in batches. Cook extra because who doesn't love cold fried chicken? Serve with mashed potatoes and coleslaw with soft rolls to create that perfect bite.
Provided by NicoleMcmom
Time 5h
Yield 8
Number Of Ingredients 12
Steps:
- Combine chicken, buttermilk, hot sauce, 1 tablespoon salt, and 2 teaspoons pepper in a large, non-reactive bowl. Stir until chicken is well coated. Cover and refrigerate at least 4 hours, or overnight.
- Combine flour, 2 teaspoons salt, onion powder, garlic powder, paprika, remaining 1 teaspoon pepper, and cayenne in a large bowl; whisk until well combined.
- Remove chicken from the refrigerator. Working with one piece at a time, remove from the marinade and allow excess to drip off. Coat evenly in the flour mixture, and set on a wire rack set inside a rimmed baking sheet.
- Pour oil into a large Dutch oven to a depth of 1 inch. Heat over medium-high heat until it reaches 350 degrees F (175 degrees C).
- Add a few chicken pieces to the hot oil and cook, turning once or twice, until golden brown on the outside, no longer pink at the bone, and the juices run clear, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Maintain the oil temperature around 320 degrees F (160 degrees C) during cooking. Remove chicken to a clean wire rack set over a paper towel-lined baking sheet. Return oil to 350 degrees F (175 degrees C) and repeat to fry remaining chicken.
- Serve immediately.
Nutrition Facts : Calories 695.4 calories, Carbohydrate 45.5 g, Cholesterol 141.7 mg, Fat 33.5 g, Fiber 1.8 g, Protein 50.1 g, SaturatedFat 7.7 g, Sodium 1558 mg, Sugar 6.3 g
SYLVIA'S SOUTHERN FRIED CHICKEN
Who needs eleven herbs and spices?! This delicious pan-fried chicken comes from "Sylvia's Family Soul Food Cookbook" by Sylvia Woods. It's best to season the chicken overnight, but 20 minutes will do. The seasonings are delicious but don't overpower the meat itself, and it's just as good cold! Try it! I've included overnight seasoning in the prep time, but it could actually be as little as 20 minutes. I'm also allowing a little extra time for the frying because not all pieces cook in the same amount of time.
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In plastic bag, combine salt, 1 teaspoon of the black pepper, and the garlic powder.
- Sprinkle over the chicken and let stand at least 20 minutes (but overnight in the refrigerator is better).
- Place flour, the remaining 1/4 tsp. black pepper and paprika in a plastic bag.
- Add the seasoned chicken and shake until each piece is covered with flour.
- In a large skillet, heat oil over high heat, add chicken pieces and reduce heat to medium.
- Cook for 7 to 10 minutes or until chicken is nicely browned on the bottom.
- Turn and cook on the other side for another 7 to 10 minutes or until chicken is cooked through.
- Remove from skillet and drain on paper towels before serving.
Nutrition Facts : Calories 813.8, Fat 50.5, SaturatedFat 12.3, Cholesterol 181.1, Sodium 1042.5, Carbohydrate 36.6, Fiber 1.6, Sugar 0.2, Protein 49.9
HERB AND SPICE BREADED CHICKEN
This is adapted from a southern fried chicken recipe by Damon Lee Fowler. I haven't tried it yet, just posting it for safe-keeping.
Provided by SashasMommy
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 400° degrees (set oven rack to lowest position).
- Lightly grease a cookie sheet.
- Whisk together Egg Beaters and garlic and let stand while you prepare the chicken.
- Mix together spices and breadcrumbs in a medium bowl.
- Wash and trim chicken breasts.
- Dip chicken in egg.
- Dredge chicken pieces in crumb mixture, coating well.
- Shake off excess breading and place on baking sheet.
- Bake uncovered for about 30-35 minutes or until the chicken is cooked through.
Nutrition Facts : Calories 289.4, Fat 4.2, SaturatedFat 1, Cholesterol 68.8, Sodium 478.4, Carbohydrate 25.3, Fiber 1.9, Sugar 2.1, Protein 35.7
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