Pattys Fried Chicken Food

CRISPY CHICKEN PATTIES

Steps:

• Place the cooked chicken cubes, eggs, kosher salt, black pepper, garlic powder and cayenne in your food processor's bowl. Process into a uniform mixture.
• Heat 2 tablespoons of the olive oil in a large skillet over medium heat.
• Drop the mixture into the hot oil, measuring 1/4 cup per patty and fitting 4 patties into the skillet. Gently flatten them to 1/2-inch thick with the back of a spoon.
• Cook the chicken patties until crispy and golden brown, 3-4 minutes per side. Transfer to a plate and cover with foil to keep warm. Add the remaining olive oil to the skillet and cook the remaining patties. Serve immediately.

PATTY'S FRIED CHICKEN

Steps:

• The night before you plan to fry chicken, place chicken pieces in large container, sprinkle 1 tablespoon salt over the chicken and cover with water. Cover container with its lid or plastic wrap. Refrigerate overnight.
• Remove chicken from refrigerator 45 minutes to 1 hour before ready to fry chicken, but do not drain brine from it (this helps to bring the chicken to room temperature and won't drop the temperature of the oil when chicken added). Put flour, salt, pepper, garlic powder (if I am going to be making gravy, I usually omit the garlic powder, but by all means use it if you want) in a one gallon zip-lock bag. Zip bag closed and turn the bag upside down a few times to mix content of bag.
• Using a large skillet, pour in 1/2-inch oil (may use a little more if you want). Heat oil on medium heat till hot (approximately 325-330 degrees if you use a thermometer).
• While oil is heating, tear a piece of wax paper and place on counter top. Remove chicken piece from the brine, but to not shake or rinse off. Place directly in the zip-lock bag. Dredge chicken in seasoning flour in zip-lock bag and place coated chicken on waxed paper. I usually do the legs and wings two at a time and the thighs and breasts just one at a time (if you do to many at a time, they will knock against each other and knock the coating off).
• If you are going to be frying multiple batches of chicken or need to keep your chicken warm, turn your oven on to the warm setting, or its lowest setting. Line a large cookie sheet with aluminum foil and set a rack on top of the foil. As the chicken is fried, place the chicken on the rack and keep warm in the oven.
• When oil is hot, place chicken pieces in the skillet (skin side down) being careful not to crowd chicken. Cover skillet with lid and fry for approximately 15 minutes (check the chicken half way through cooking time, but do not turn chicken, to make sure the oil is not to hot...if it is turn the heat down a little).
• After 15 minutes turn the chicken over, replace the lid, and cook for another 15 minutes. Remove the lid and turn the chicken one last time. Do NOT replace the lid. Fry for 3 more minutes to crisp up chicken. Chicken is done if juices run clear.
• TO MAKE GRAVY: Drain all but approximately 6 tablespoons of oil from the skillet, being careful to retain all the browned bits in the skillet.
• Pour 1 1/2 cups of milk in the skillet to deglaze it. Keep heat on medium and stir (I use a whisk) until milk is heated and there are no remaining browned bits left stuck to the sides or bottom.
• Place remaining 1 1/2 cups milk and slightly heaped 1/3 cup of the remaining seasoning flour into a jar or other container with a lid. Shake thoroughly until milk and flour are incorporated. Slowly pour into the heated milk in the skillet, whisking it at the same time. When all has been added, continue whisking till it has thickened and reached a low boil. Taste and add more salt and pepper if needed. If to thick, whisk in a little milk, if you want thicker add a little more flour and milk.
• Serve on mashed potatoes (or a slice of bread or broken open biscuit) and enjoy!

CHICKEN PATTIES

Steps:

• In a bowl, combine the chicken, cracker crumbs, mayonnaise, onions, lemon juice and pepper. Shape into six patties. Heat oil in a large skillet; fry patties over medium heat for 2-3 minutes on each side or until golden brown and heated through.

CHICKEN-FRIED HAMBURGER

Steps:

• In a medium bowl, mix together the ground beef, parsley, chili powder, salt, egg, and 1 cup of crushed saltine crackers. Form into patties. Coat patties with remaining cracker crumbs, and place them on a plate. Refrigerate for at least 30 minutes.
• Heat the oil in a large skillet over medium heat. Fry patties for about 7 minutes per side, or until the centers are well done and the outside is golden brown.