PAT'S SOUTHERN FRIED CHICKEN
This is a "no-fail" recipe for people who have trouble making good fried chicken. It averts the problem of the coating falling off, it's very tender, and it's big on flavor. There are three "tricks" here that make this recipe so successful: "dusting" the chicken ahead of time, using Crisco, and not "crowding" the chicken in the skillet. If there are certain herbs or spices that suit you better than the ones listed, go ahead and make changes but remember that not all of it gets on the chicken as you dredge it so you'll usually add more (about twice as much) than if you were putting it directly on the chicken as it cooks. Good luck and good eats!
Provided by Bone Man
Categories Whole Chicken
Time 1h10m
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cut up the chicken, setting aside the back, neck, and organ meat to make stock for other recipes. Cut the last joint off the wing tips too and add to chicken parts for stock. (Obviously, you can buy a whole fryer already cut up if you wish. You can trim excessive skin and some fat but leave the main part of the skin on each piece of chicken!
- Carefully dry each piece of chicken with a paper towel. Pour 1 cup of flour into a paper bag and dust each piece of chicken, one at a time, by shaking it in the bag. Set all this chicken aside on a tray and let it sit until the "whiteness" fades (about 30 minutes).
- Beat the eggs with a fork or whisk in a wide shallow bowl. Add the buttermilk to the eggs and beat for another few seconds and set aside.
- On a large platter or plate, mix together the two cups of flour, baking soda, pepper, salt, basil, Old Bay and oregano; set aside.
- Preheat the oven to 375°F.
- On the stovetop, in a large skillet, heat the Crisco until it is very hot, about 375° (Your chicken should really crackle and sizzle when it goes into the oil -- if not, then the oil is too cold!).
- "Drench" each piece of chicken in the buttermilk/egg mix, allow it to mostly drip off, and then "dredge" it in the flour mix until it is evenly coated. As each piece is coated, place it into the hot oil. DO NOT CROWD THE CHICKEN! You may have to make two or three batches, depending upon your skillet size, so don't drench and dredge until you are ready to fry each piece.
- Fry the chicken to a golden brown on each side, turning it once. As the chicken comes out of the skillet, place each piece on a baking sheet (make sure that it has sides -- some grease will drain off the chicken as it bakes).
- When all the chicken has been fried up and placed on the baking sheet, place it into the pre-heated 375° oven UNCOVERED for 40 minutes.
- After the chicken comes out of the oven, allow it to "rest" for 10-15 minutes and then serve.
Nutrition Facts : Calories 543.9, Fat 5.3, SaturatedFat 1.7, Cholesterol 144.3, Sodium 2881.1, Carbohydrate 101.4, Fiber 4.2, Sugar 4.5, Protein 20.1
PAT'S CHICKEN WITH PEACHES AND JALAPENOS
Steps:
- Preheat oven to 450° F.
- Season chicken breasts with salt and pepper and arrange, skin sides up, in an 18- by 11 1/2-inch roasting pan. Drizzle chicken with oil and roast 20 minutes. Scatter peaches, onions, jalapeños, garlic, and lemon over and around chicken.
- Reduce temperature to 375° F. and roast chicken, covered with foil, 30 minutes more. Remove foil and roast chicken, basting occasionally with pan juices, until peaches and onions are soft, about 30 minutes more. Transfer chicken mixture to a platter, spooning any pan juices over it.
- Serve chicken with rice.
CHICKEN PATE
Make and share this Chicken Pate recipe from Food.com.
Provided by BonnieZ
Categories Chicken Breast
Yield 1 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth.
- Transfer mixture to a 2 cup mold coated with cooking spray (Pam).
- Cover, and chill overnight.
- Unmold onto a serving plate.
- Sprinkle with paprika.
- Garnish with parsley sprigs, if desired.
- Serve with Melba toast rounds or unsalted crackers.
BEST CHICKEN PATTIES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
- Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
- Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g
More about "pats yuckie chicken food"
PAT'S RESTAURANT, KINGSTON - RESTAURANT REVIEWS, …
From tripadvisor.ca
4.5/5 (97)Phone +1 613-344-0450Category Restaurant
NUTRO PERFECT PORTIONS WET CAT FOOD, CHICKEN
From amazon.ca
Reviews 320
PAT'S HOMESTYLE JAMAICAN RESTAURANT
From yelp.ca
4/5 (114)Cuisine CaribbeanCategory CaribbeanLocation 558 Queen Street W Toronto, ON M5V 2B5
FRISKIES® PATE CHICKEN DINNER WET CAT FOOD | PURINA® CANADA
From purina.ca
FROMM FAMILY RECIPES PURRSNICKETY CHICKEN PâTé FOOD FOR CATS
From frommfamily.com
EASY CHICKEN VEGGIE PATTIES - CHARISSE YU
From charisseyu.com
SAVOURY MAKE-AHEAD CHICKEN PATTIES | HEALTHY RECIPES | WW …
From weightwatchers.com
CHICKEN PARTS 101: WHAT TO DO WITH EACH CUT
From allrecipes.com
HOME - PAT'S KITCHEN
From patskitchenpoughkeepsie.com
WHISKAS® PATé CHICKEN DINNER
From whiskas.ca
MENU – PATS CARIBBEAN RESTAURANT
From patscaribbeanrestaurant.ca
PâTé RECIPES FOR ENTERTAINING
From allrecipes.com
YUMMY ALL NATURAL CHICKEN PATTIES | PERDUE FARMS
From perduefarms.com
CHICKEN PâTé | RICARDO
From ricardocuisine.com
STELLA AND CHEWY’S PURRFECT PATé CHICKEN AND SALMON WET CAT …
From canadianpetconnection.ca
ROASTED CHARRED CHICKEN - PATI JINICH
From patijinich.com
WHISKAS PERFECT PORTIONS CHICKEN ENTRéE PATé WET CAT FOOD
From walmart.ca
WHISKAS CHICKEN DINNER PATé WET CAT FOOD | WALMART CANADA
From walmart.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love