FRIED CHICKEN
Home-fried chicken is best served crispy, golden on the outside, moist and tender on the inside. OLD BAY® is the special seasoning agent in this juicy, distinct-tasting fried chicken that is a family favorite. A special treat - with a little somethin' somethin' - for gatherings of loved ones.
Provided by Old Bay
Categories Entrees,
Yield 6
Number Of Ingredients 6
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.
Nutrition Facts : Calories 427 Calories
MEXICAN FRIED CHICKEN
Make and share this Mexican Fried Chicken recipe from Food.com.
Provided by Annacia
Categories Chicken
Time 12h40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine sour cream, milk, chili peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper.
- Place chicken pieces in a bag and set in a shallow dish.
- Pour sour cream mixture over chicken, seal bag.
- Refrigerate overnight, turn bag occasionally.
- Place flour in a shallow dish.
- Remove chicken from sour cream mixture shaking off excess.
- Discard remaining sour cream mixture.
- Add chicken pieces to flour mixture, a few at a time, turning to coat.
- Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch.
- Heat over medium high heat until hot (350F) Reduce heat.
- Carefully add chicken to the skillet. Cook uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 F for breast, 180F for thighs and drumsticks), turning occasionally to brown evenly.
- Drain on paper towel.
Nutrition Facts : Calories 762.9, Fat 48.2, SaturatedFat 18.1, Cholesterol 200.9, Sodium 640.3, Carbohydrate 31, Fiber 1.4, Sugar 1.8, Protein 49.2
CHICKEN OLE
Chicken breasts marinated with Grey Poupon® and taco sauce with lime juice make a quick and very tasty dinner. Top with a dab of sour cream and this recipe will surely please even the pickiest eaters! I like to serve this with a side of refried black beans.
Provided by Dollface
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 3
Number Of Ingredients 6
Steps:
- Whisk taco sauce, mustard, and lime juice together in a shallow baking dish; add the chicken and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator 1 to 4 hours.
- Remove chicken from marinade and shake to remove excess moisture; reserve marinade.
- Melt butter in a large skillet over medium heat. Cook chicken in melted butter until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour reserved marinade into the skillet; continue cooking until the marinated is hot and reduces in volume slightly, 3 to 5 minutes. Top each breast with a dollop of sour cream.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 8.7 g, Cholesterol 95.8 mg, Fat 14.3 g, Protein 26 g, SaturatedFat 7.7 g, Sodium 862.4 mg, Sugar 0.2 g
OLE! MEXICAN FRIED CHICKEN
My recipe for a delicious fried chicken breaded in savory Mexican seasonings. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken Breast
Time 5h30m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- NOTE: INSTANT MASA CORN FLOUR (TAMALE FLOUR) IS AVAILABLE IN MOST MAJOR SUPERMARKETS. IF SPICIER CHICKEN IS DESIRED, USE PICKLED HOT PEPPER JUICE TO BRINE (OR) REDUCE PAPRIKA TO 1 TEASPOON, AND INCREASE CHIPOTLE CHILE POWDER TO 1 TEASPOON (DO NOT ADD ANY MORE CHIPOTLE OR CAYENNE PEPPER THAN GIVEN HERE, AS IT WILL IMPART A BITTER FLAVOR TO THE BREADING). FOR ADDED FLAVORS: YOU CAN BOIL BRINE FIRST WITH FRESH CILANTRO, PEPPERS, ONION AND GARLIC; COOL COMPLETELY; ADD FRESH LIME SLICES THEN CHICKEN. (STEP ONE): RINSE and blot chicken.
- COMBINE 8 cups cold water and 2 tablespoons fine sea salt for the BRINE in a large wide saucepan (with an accompanying lid) until dissolved; ADD lime slices then chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE BRINE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH).
- MEASURE the SEASONING ingredients into a large sealable container (such as a GLAD food storage container or a Ziploc bag); SEAL the container; SHAKE mixture well until thoroughly blended; OPEN container and add the BREADING ingredients; RESEAL container and shake well.
- BEAT 4 large eggs in a medium bowl (for the eggwash); REMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in the EGGWASH (or batter) until evenly coated.
- PLACE one piece battered chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PRESS breading firmly onto chicken; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried.
- MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE.
- SNAP your fingers and shout, "OLE!".
Nutrition Facts : Calories 1523.1, Fat 95.1, SaturatedFat 27.2, Cholesterol 577.7, Sodium 3886.6, Carbohydrate 38.4, Fiber 2.1, Sugar 1.4, Protein 120.6
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