KOREAN FRIED CHICKEN
These juicy, boneless chicken thighs are dipped in a light batter to form an extra-crispy crust, then lacquered with a gingery hot pepper paste for a version of classic Korean fried chicken that totally rules the roost. Serve it as a snack on its own, or pair with rice and steamed or roasted vegetables to make it a meal.
Provided by Mindy Fox
Categories Dinner Chicken Fry Sesame Oil Appetizer Ginger Green Onion/Scallion Vodka
Yield 4 servings
Number Of Ingredients 16
Steps:
- Set a wire rack inside a rimmed baking sheet and place near stove. Set deep-fry thermometer in a heavy wide pot, then pour in oil to a depth of 1 1/2". Heat over high until thermometer registers 350ºF.
- Meanwhile, toast sesame seeds in a small skillet over medium-low heat, stirring frequently, until lightly golden, 3-5 minutes. Transfer to a plate and let cool; set aside.
- Heat sesame oil in same skillet over medium. Add ginger and scallion whites. Cook, stirring frequently, until scallions are tender, about 1 minute. Whisk in gochujang and brown sugar, bring just to a simmer, then remove from heat. Add 1/4 cup water; whisk to combine. Transfer sauce to a large bowl and cover to keep warm; set aside.
- Whisk cornstarch, flour, salt, baking powder, and a generous pinch of pepper in another large bowl. Add vodka and 1/2 cup cold water, then whisk until a smooth, loose batter forms. Add chicken and toss to coat.
- Using tongs, remove chicken from batter, letting excess drip back into bowl. Transfer to hot oil and cook, working in batches if needed, stirring occasionally with a slotted spoon to keep pieces from sticking together, and adjusting heat as needed to maintain 350ºF, until chicken is golden and crispy, 6-8 minutes per batch.
- Transfer fried chicken to prepared rack. Add chicken to reserved sauce and carefully toss to coat. Transfer to a serving platter. Top with reserved toasted sesame seeds and scallion greens.
KAREN'S FRIED CHICKEN
This is the best fried chicken! I make this all the time now. My neighbor came for dinner and now asks that I fry his chicken up for him when he's got the cravin. This is one of my more well known things I cook. I hope you enjoy. Prep time does not include the time for seasoning.
Provided by kzbhansen
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Season the chicken with a small amount of garlic powder.
- Generously season with lawrys seasoning salt.
- Season with pepper to taste.
- Let sit in the fridge while seasoning for about 4 hours.
- Beat eggs with water.
- Put flour in large plate.
- Dip the chicken in the egg mixture making sure to get it nice and wet.
- Dip into flour and coat really well to cover all of the chicken.
- Fry chicken in hot oil until golden brown and crispy and until juices are running clear.
- Serve Hot.
- Reheat leftovers at 350 for about 10 minutes.
- This chicken is great cold too for picnics!
KAREN'S ITALIAN PAN-FRIED CHICKEN
A quick and easy palate-pleaser for the whole family. Looking for something different than the traditional chicken menu options? Combine Italian-inspired ingredients with your chicken and see the smiles on your family members. Cleans up quick too!
Provided by Nick I
Categories Pan Fried Chicken Breasts
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
- Heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
- Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
- Bake in the preheated oven until cheese is melted, about 8 minutes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 24.5 g, Cholesterol 123.2 mg, Fat 23.7 g, Fiber 2.4 g, Protein 33.4 g, SaturatedFat 4.6 g, Sodium 2221.5 mg, Sugar 1.1 g
KAREN'S CHICKEN AND WHITE SAUCE
Received this recipe at a bridal shower when I got married. I'd say the fat content could be cut some by using lower-fat versions of most of the dairy products, but don't skimp on the butter.
Provided by ckmclements
Categories Chicken Breast
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Soak the chicken breast in the milk and garlic for no less than 15 minutes.
- Put olive oil into a skillet, then transfer the chicken/milk/garlic mixture into the pan.
- Cook on medium heat until chicken is cooked through.
- For sauce, melt cream cheese, parmesan cheese, and butter and mix.
- In a large saucepan, combine this mixture with sour cream, white sauce, olives, and mushrooms (if included.)
- Heat until heated through (be sure to keep stirring so you don't accidentally scorch any!) and sauce is creamy.
Nutrition Facts : Calories 647.5, Fat 53.4, SaturatedFat 26.6, Cholesterol 181.4, Sodium 527.3, Carbohydrate 6.6, Fiber 0.1, Sugar 0.3, Protein 35.4
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