Old Bay Seasoned Fried Chicken Breasts Food

OLD BAY SEASONED FRIED CHICKEN BREASTS

Steps:

• In a bowl large enough to hold chicken, mix together brine ingredients.
• Pierce chicken pieces several times with fork so brine can soak into chicken.
• Place chicken into brine and refrigerate for at least 2 hours( overnight would be better).
• Combine egg and milk, set aside.
• After soaking, mix together Coating Mixture ingredients and dip both sides of chicken into mixture.
• Preheat oil in skillet over medium heat.
• Then dip chicken into egg/milk mixture.
• Coat again in Coating Mixture.
• Fry until desired doneness is reached, about 6 to 8 minutes for each side.

DELICIOUS FRIED CHICKEN BREAST

Steps:

• Soak the chicken breasts in the buttermilk and salt for 8-24 hours.
• When ready to make the breasts, mix all coating ingredients together, and coat each chicken breast.
• Place oil in a 10-inch heavy-bottomed skillet up to about 1/3 of the pan.
• Heat to about 350°F, then reduce heat a bit just before frying the breasts.
• Cook/fry about 8 minutes per side.
• *NOTE* reduce the heat if you find that the chicken is browning too much, careful not to over brown.

GLAZED FRIED CHICKEN WITH OLD BAY AND CAYENNE

Steps:

• Chicken:
• Heat salt, brown sugar, and 4 cups water in a large pot over medium, whisking, until salt and sugar dissolve, about 5 minutes. Remove from heat and stir in hot sauce and 8 cups ice water. Add chicken to brine, cover, and chill 4 hours.
• Combine 2 cups flour and 3 tablespoons Old Bay seasoning in a shallow baking dish and toss with your fingers to evenly distribute seasoning. Place buttermilk in a medium bowl. Remove chicken from brine and pat dry with paper towels.
• Working one at a time, dip 8 pieces of chicken in buttermilk, allowing excess to drip off, then coat in flour mixture, packing all around chicken and pressing firmly into cracks and crevices; shake off excess. Place chicken on a wire rack set inside a rimmed baking sheet. Discard flour mixture, which will be wet at this point, and repeat process with remaining flour, Old Bay, buttermilk, and chicken; place on another wire rack set inside a rimmed baking sheet. Chill, uncovered, 12-24 hours.
• Glaze and assembly:
• Let chicken stand at room temperature 30 minutes.
• Heat lard, Old Bay, paprika, and cayenne in a small saucepan over low, stirring, until lard is melted, about 3 minutes. Set glaze aside.
• Pour oil into a large pot fitted with deep-fry thermometer to come halfway up the sides. Heat over medium-high until thermometer registers 325°. Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant-read thermometer inserted into the thickest part of chicken registers 165° for dark meat and 160° for white meat, 10-12 minutes per batch. Transfer chicken back to wire racks and let rest 5 minutes. Brush lightly with glaze (reheat glaze, if needed) and let cool. Store on racks at room temperature up to 3 hours ahead.

OLD BAY FRIED CHICKEN

Steps:

• Wash Chicken and pat dry
• Mix Flour and Old Bay seasoning in large plastic bag.
• Begin heating Cooking Oil in a large skillet.
• Mix Egg and Water in bowl.
• Dip several Chicken pieces at a time in Egg mixture and shake in Flour mixture.
• Fry over medium high heat, 15-20 minutes per side (depending on the size of pieces).
• For more flavor, sprinkle a little more Old Bay Seasoning over finished chicken pieces.

FRIED CHICKEN

Steps:

• In a large bowl beat egg and water. Mix flour and OLD BAY in plastic bag. Dip chicken in egg mixture then shake in flour mixture (a few pieces at a time). Discard any remaining flour mixture.
• In a large skillet heat oil on medium. Fry chicken about 15 minutes per side or until golden brown. Drain on paper towels. Sprinkle chicken with extra OLD BAY for bonus flavor.

OLD BAY CHICKEN WITH TARTAR SAUCE

Steps:

• Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the olive oil, mustard, lemon zest, Old Bay, sweet paprika and cayenne in a small bowl.
• Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Rub the chicken with the olive oil mixture; set aside while you make the tartar sauce.
• Make the tartar sauce: Combine the mayonnaise, lemon juice, parsley, cornichons, mustard, dill and capers. Refrigerate until ready to serve.
• Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes.
• Top the chicken with the tartar sauce.

OLD BAY CHICKEN THIGHS

Steps:

• Thaw chicken and pat dry with paper towel.
• Sprinkle both sides liberally with Old Bay.
• Heat olive oil in skillet and brown chicken on both sides.
• Place chicken on plate and wrap each piece with slice of bacon.
• Place bacon wrapped chicken in baking dish, cover with foil and
• bake at 350 degrees for about an hour or until chicken is done.
• Remove chicken from baking dish to serve.

MUSTARD/PARM FRIED CHICKEN BREASTS

Steps:

• Clean and wipe chicken breasts with damp paper towel.
• Sprinkle with salt and black pepper.
• In a bowl or pie plate, beat together the egg and mustard.
• Using a separate bowl mix together the breadcrumbs and parmesan cheese, mixing well.
• Dip each chicken breast into egg/mustard mixture, then roll in breadcrumb/cheese mixture and set on wax paper for approximately 10 minute to let coating set.
• Saute chicken in heated oil for 15-20 minutes or until tender.
• Arrange on plate, sprinkle with green pepper slices and garnish with parsley.
• Tip: Do not crowd pan when sauteing or it will steam the chicken instead of browning it.
• Enjoy!

CLASSIC FRIED CHICKEN

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.

OLD BAY® CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix flour, seafood seasoning, and salt in a large resealable plastic bag; place chicken breasts in bag, seal, and shake to coat chicken with seasoned flour. Place chicken into a roasting pan and spray with cooking spray.
• Bake in the preheated oven until browned and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 35 to 40 minutes.
• Mix hot pepper sauce, Worcestershire sauce, and unsalted butter in a large bowl. Toss baked chicken breasts in hot pepper mixture to coat; serve.

SIMPLE PAN-FRIED CHICKEN BREASTS

Steps:

• Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness.
• Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so.
• Heat a skillet over med-high heat, and add olive oil.
• When pan is sufficiently heated, sear chicken breasts over high heat.
• Allow about 2 minutes (until lightly browned) before turning to other side.
• Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted).
• Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo.
• Personally I love this with fried rice too.