CHARLES' COUNTRY PAN FRIED CHICKEN
Steps:
- In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
- Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
- Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.
TENDER PAN-FRIED CHICKEN BREASTS
First pan-fried, then baked, this will be the most tender, moist chicken you will ever try.
Provided by Alesia
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 55m
Yield 8
Number Of Ingredients 13
Steps:
- Stir together flour, tarragon, salt, ginger, pepper, mustard powder, thyme, garlic powder, and oregano in a shallow bowl until well blended. Beat the egg together with the milk until smooth in a bowl. Dredge the chicken breasts in the flour mixture, shake off excess, then dip in egg, and again in flour. Set breasts aside to rest for 10 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the vegetable oil in a skillet over medium-high heat. Dredge the chicken breasts in flour again, and shake off excess. Brown the chicken in the hot oil until golden brown on both sides. Place onto a baking sheet, and bake in preheated oven until the chicken is no longer pink in the center, 20 to 30 minutes.
Nutrition Facts : Calories 453.2 calories, Carbohydrate 27 g, Cholesterol 120.9 mg, Fat 19.4 g, Fiber 1.8 g, Protein 40.5 g, SaturatedFat 3.7 g, Sodium 1842.9 mg, Sugar 0.6 g
PAN FRIED CHICKEN TENDERS (NO BREADING)
How to pan fry chicken tenders so they're crisp on the outside and juicy on the inside. The pan fried chicken tenders without breading is perfect sliced, chopped, or shredded for your favorite recipe.
Provided by Jen Koel
Categories Chicken
Time 11m
Number Of Ingredients 5
Steps:
- Dry the chicken on both sides, cut off any extra fat if it's needed
- Sprinkle one side with half of the seasoning
- Heat a large skillet to medium high and add the olive oil
- Cook the chicken 3 mins on one side or until chicken starts to turn white on the edge and pull away from the pan
- Don't flip or check the chicken until it's cooked 3 minutes
- Flip over, the pan seared chicken tenders should be golden brown on the side you just flipped
- Sprinkle with the remaining seasoning
- Cook 3 more mins or until cooked through, the internal temperature should be 165F.
- After the chicken is cool enough to handle, slice, chop or shred to add to your favorite recipe
FRIED CHICKEN FINGERS (TENDERS)
Ever crave those restaurant style chicken fingers? Why pay restaurant prices for one serving when you could pay the same price for an entire meal. You'll have to vary the spices to your taste. The spices listed is how we makes these at home. Serve with buffalo wing sauce, honey mustard or BBQ sauce for dipping.
Provided by ARathkamp
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in frying pan.
- In a shallow dish, combine flour, seasoned salt, red pepper flakes and black pepper. Mix with fork until well blended.
- In a separate shallow dish, "scramble" the eggs with the milk.
- Coat each tender with flour mixture, then egg mixture, then another coat of flour mixture.
- Fry until golden brown, about 5 - 7 minutes per tender. Can cook in batches.
FRIED CHICKEN TENDERS
Any night is the perfect night for a fried chicken dinner. But this is no take-out chicken, this is Shirley's quick and easy recipe for Fried Chicken Tenders that utilizes sesame crackers as a crust. Shirley Little - Alvord, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a shallow bowl, combine eggs and water. Dip chicken in egg mixture, then coat with cracker crumbs. In an electric skillet, heat oil to 375°. Fry chicken strips, a few at a time, for 5-6 minutes or until golden brown. Drain on paper towels. , Meanwhile, prepare gravy mix according to package directions if desired. Serve with chicken strips.
Nutrition Facts : Calories 561 calories, Fat 29g fat (3g saturated fat), Cholesterol 168mg cholesterol, Sodium 474mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 8g fiber), Protein 30g protein.
BUTTERMILK FRIED CHICKEN TENDERS
One of my most popular recipes, these chicken tenders are marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- To marinate the chicken: In a large sealable bag, combine the chicken tenders with the remaining marinade ingredients. Seal the bag tightly and massage the chicken until it is evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate for at least 4 hours or up to 24 hours.
- To make the breading: In a large bowl, combine the flour, baking powder, salt, pepper, garlic powder, and paprika. Whisk until well blended, then add the buttermilk and stir with a fork until the mixture is evenly clumpy.
- Line a baking sheet with aluminum foil for easy cleanup. Remove the chicken tenders from the marinade a few at a time and toss into the breading mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's a messy job: use one hand to remove the wet tenders from the bag and the other to toss in the breading.) Set breaded tenders on the prepared baking sheet.
- To fry the chicken: Line another baking sheet with a few layers of paper towels and set next to the stove. Add oil to a large, high-sided pot until the level reaches about ¾-inch. Heat over medium-high heat until oil is shimmering (about 350°). (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until the second side is also golden, a few minutes more. Set the cooked tenders on the paper towel-lined baking sheet to drain. Fry remaining tenders in batches adjusting the heat as necessary (if the tenders are browning too fast, lower the heat). Serve hot.
- Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.
- Note: Nutritional information was calculated assuming that approximately ¼ cup of the oil is absorbed into the chicken tenders when frying.
- Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. To reheat, put the frozen tenders on a wire rack on top of a rimmed baking sheet and warm in a 350°F (175°C) oven until heated through and crisp, about 25 minutes, flipping halfway through.
Nutrition Facts : Calories 925, Fat 51, Carbohydrate 75g, Protein 41g, SaturatedFat 1, Sugar 5g, Fiber 4g, Sodium 1866mg, Cholesterol 96mg
SPICY LEMON AND GARLIC PAN FRIED CHICKEN STRIPS
Steps:
- In a large, heavy pan heat butter until melted on medium high heat - as hot as you can get your pan without burning the butter.
- Add chicken and cook, stirring occasionally, until browned, about 6-8 minutes.
- Salt and pepper chicken generously while cooking.
- Remove chicken from pan and set aside.
- Deglaze pan with wine or stock, let cook down - about 2 minutes. Be sure to scrape all the browned bits off the bottom of the pan!
- Add garlic to pan and cook, stirring occasionally, until browned and stock has mostly cooked off - another 3-4 minutes.
- Add lemon juice.
- Add red pepper flakes and cilantro, stir.
- Add back chicken to pan, toss well to coat in sauce.
- Continue to heat for 1-2 minutes until chicken has absorbed a bit of the sauce.
- Serve hot with rice, vegetables, in a wrap or over a salad!
Nutrition Facts : Calories 355 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 115 milligrams cholesterol, Protein 21 grams protein, SaturatedFat 12 grams saturated fat, Sodium 391 grams sodium
HOW TO FRY CHICKEN WINGS EXTRA TENDER
Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 6
Provided by Victor
Categories Dinner
Time 34m
Number Of Ingredients 10
Steps:
- In a large bowl, combine all the seasonings, add chicken wings and mix by hand ensuring even coating.
- Transfer the wings to a suitable size Ziploc bag. Refrigerate for at least half an hour. Marinating up to 24 hours is perfectly acceptable and will only be beneficial.
- Preheat a large frying pan. Sear chicken wings on both sides over high heat for about one and a half to two minutes per side.
- Reduce heat to low, cover with a lid leaving a small crack, and continue cooking for about 20 minutes until the meat is tender. Flip the wings twice or three times during cooking.
Nutrition Facts : Calories 381 kcal, Carbohydrate 4 g, Protein 22 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 94 mg, Sodium 1253 mg, Sugar 3 g, ServingSize 1 serving
CRISPY FRIED CHICKEN TENDERS/STRIPS
Make sure to cut your chicken into even sizes so they can all cook with the same timing. For extra flavor, add dried onion powder to the chicken before breading them.
Provided by Diane
Categories Main Course Snack
Time 30m
Number Of Ingredients 8
Steps:
- Cut the chicken into strips. Make sure they are even sized so that they cook evenly. The thicker they are, the longer they will take to cook. Season chicken strips salt, pepper, garlic powder and paprika. Set aside.
- Put the panko bread crumbs in a bowl. In another bowl, beat the eggs until smooth. Dredge chicken cutlets strips in egg, then panko bread crumbs. Press chicken cutlet into the bowl of panko bread crumbs so that they completely coat the chicken cutlet. Repeat this process for all chicken pieces.
- In large frying pan, heat about 1/4-inch of oil to about 375°F. An instant-read thermometer is great to regulate oil temp. Do not let oil get too hot or else the chicken strips will burn on outside and still be raw on inside. When the oil is hot, add the coated chicken in a single layer.
- Fry the chicken until golden brown on both sides and until the chicken is fully cooked in the center, about 3-5 minutes, depending on oil temperature and how big the chicken is cut.
- Serve warm with your favorite dip: ketchup, mustard, bbq sauce or ranch dressing.
Nutrition Facts : Calories 290 kcal, Carbohydrate 22 g, Protein 32 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 178 mg, Sodium 392 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
SIMPLE PAN-FRIED CHICKEN BREASTS
This is a dish I came up with to serve with HeatherFeather's Red Wine & Rosemary Sauce over Linguine. This is so simple and extremely easy. I pan-fry the chicken in a skillet, then prepare the sauce in the same skillet. You might get some blackened 'stuff' in the pasta sauce - I strain it first before serving.
Provided by WaterMelon
Categories Lunch/Snacks
Time 35m
Yield 2 serving(s)
Number Of Ingredients 5
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.
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5/5 (2)Total Time 45 minsCategory EntreePublished 2021-04-06
- Into a large, nonstick skillet, pour enough oil to cover the entire bottom of the pan. Set over medium heat.
- In a medium container with a tight-fitting lid or in a large re-sealable plastic bag, combine the flour, paprika, onion and garlic powders, salt, and pepper.
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- Fill a 9-inch cast iron or standard skillet with about 2 inches of oil. Start heating it over medium-high heat while you bread the chicken. (Keep an eye on it!)
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- 1. Heat the cooking oil in a 12" cast iron skillet over medium heat until it reaches 350° (test with a candy thermometer).
- 2. Combine the flour through paprika in a shallow dish and whisk together to blend. Crack the egg into a small bowl and mix with a fork. Cut the chicken breasts into strips.
- 3. Roll the chicken strips in the flour mixture until they are lightly coated with flour. Dip each breast in the beaten egg, and then return to the seasoned flour. Roll in the flour again until each strip is coated, and transfer to a plate or cutting board. Before I put the strips in the oil, I like to roll them one last time in the seasoned flour to give the strips a little more breading.
PAN-FRIED BREADED CHICKEN TENDERS WITH ROSEMARY AND PARMESAN
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- Place chicken pieces into a plastic bag one at a time to prevent any splatter or flying pieces; press the air out and seal. Pound chicken with a mallet or palm of your hand until approximately 1/2 inch thick.
- Tear up bread and place into the bowl of a food processor or blender along with cheese, parsley, and rosemary. Pulse until finely chopped. Pour crumbs onto a flat plate.
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- Sprinkle each herb/spice onto one side of the chicken tenders individually. How much you use is up to your personal preferences. We prefer to go light on the onion and garlic powders and heavy on the rest.
- Heat the ghee/butter and oil in a large skillet over medium heat. Once hot, add the chicken, seasoned side down. Once you add them to the skillet, don't move them. Cook until the edges turn opaque and white, about 3-5 minutes.
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- Sprinkle chicken with salt, pepper, and garlic powder. Place eggs in a shallow bowl. Combine panko and cheese in another shallow bowl. Dip chicken in egg; dredge in breadcrumb mixture.
- Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Remove from pan. Repeat procedure with remaining oil and chicken. Sprinkle with parsley, and serve with lemon quarters, if desired.
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- Add the chicken tenderloins and seasoning blend to a resealable bag or container. Refrigerate for at least 30 minutes, ideally longer for more flavor.
- Heat a large saute pan or skillet (make sure you have a cover for the pan) over medium-high heat with nonstick cooking spray.
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- Add the chicken to the pan and cook over high heat for 2 minutes on each side, or until brown, turning once. Remove from the frying pan and drain on paper towels.
- Heat the remaining oil in the frying pan. Add the onion, garlic and chilli and stir-fry over medium-high heat for 2 minutes, or until softened. Add the flour and stir for 1 minute.
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- Drizzle the olive oil in a large non-stick skillet. Preheat the skillet to medium. You want the oil to get shimmery, but do not allow it to smoke.
- Trim your chicken and add your favorite seasoning in an even coating on both sides. You'll probably need 1-2 tbsp.
- Add the chicken to the pan, but be sure to give it plenty of room. Giving the chicken plenty of room will ensure the brown crust forms from adding the seasonings. You may need to do this in 2 batches. Cook the tenders for about 3.5 minutes per side. I like to check mine with an instant read thermometer. When it reaches 165-170 degrees, I know they are done.
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- In shallow dish, beat together Roasted Chicken Base and egg. In separate shallow dish, toss together flour, cornmeal and Cajun seasoning. Dip chicken in egg mixture, then dredge in cornmeal mixture until well coated.
- Heat oil in large skillet set over medium heat. In batches, cook chicken for 3 to 5 minutes per side or until golden brown and cooked through.
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- Prepare the Buttermilk Chicken Tenders. Place on a large baking sheet and keep warm in the oven.
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