POLLY'S FRIED CHICKEN
Steps:
- In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F.
- Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately.
BUTTERMILK FRIED CHICKEN
Steps:
- For the brine: Combine the buttermilk, salt, pepper, sugar, cayenne, garlic and thyme in a gallon-size resealable plastic bag. Add the chicken pieces. Squeeze out the excess air, then seal the bag and refrigerate for at least 4 hours and up to overnight.
- When you're ready to fry the chicken, remove from the refrigerator and let return to room temperature, about 30 minutes.
- For the frying: Heat 2 to 3 inches peanut oil in a medium Dutch oven or large cast-iron skillet to 350 degrees F. Set racks on two rimmed baking sheets and keep one next to the stove.
- Whisk together the flour, cornstarch, paprika, baking powder, garlic powder, salt, mustard and cayenne in a large bowl. Drizzle in the buttermilk in 3 or 4 additions, tossing the flour in between additions to make small clumps.
- Remove the chicken from the brine one piece at a time and dredge well in the seasoned flour mixture. Set the chicken skin-side up on a rack.
- When the oil reaches 350 degrees F, lightly dredge the thighs and legs again. Fry for 2 minutes, then add the wings. Continue to fry the chicken, keeping the oil around 330 degrees F, for 4 more minutes. Turn and continue to fry until both sides are crisp and deep golden and the interior of a thigh reads 165 degrees F on an instant-read thermometer, 4 to 6 minutes more (the chicken will take 10 to 12 minutes total from when you add the thighs and legs). Remove the chicken to the second rack to drain. Return the oil temperature to 350 degrees F. Lightly dredge the breast pieces again and fry as you did the thighs, turning halfway through, 10 to 12 minutes in all. Drain on the rack with the other pieces. Transfer to a serving platter and sprinkle with zaatar.
OVEN FRIED CHICKEN
Skip the added oil and mess that's associated with traditional frying and make super-crisp "fried" chicken in the oven. A zesty marinade filled with lemon, rosemary and spices keeps the chicken tender and flavorful. Cornmeal and whole wheat breadcrumbs make a crunchy coating while baking on a rack ensures no soggy bottoms on the chicken.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Finely grate 1 teaspoon of zest from the lemon; set aside. Squeeze the juice of the lemon into a medium bowl. Whisk in the milk, sugar, and cayenne until the sugar and cayenne are dissolved. Add the sprigs of rosemary and garlic. Pierce each chicken piece several times with a fork, add to the milk mixture, turning to coat well. Cover, and marinate in the refrigerator for 2 hours.
- Meanwhile, preheat the oven to 300 degrees F. Lay the bread on a baking sheet in a single layer. Bake, turning a few times, until the bread is crisp and dry, 45 minutes to 1 hour. Cool completely. Break into large pieces and pulse in the bowl of a food processor until it forms coarse crumbs.
- Increase the oven temperature to 375 degrees F. In a shallow dish combine the bread crumbs with the corn meal, Parmesan (if using), chopped rosemary, reserved 1 teaspoon zest, and season with salt and pepper. Line a baking sheet with aluminum foil and top with a wire rack. Coat the rack well with nonstick cooking spray.
- Working with one piece at a time, remove the chicken from the marinade, allowing the excess to drip off. Press into the bread crumb mixture until the chicken is well coated and place on the prepared baking sheet. Repeat with the remaining chicken and crumbs. Mist the chicken with nonstick cooking spray.
- Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 50 to 55 minutes. Serve warm or at room temperature.
- Nutritional analysis of 1/2 of total recipe for breading mixture
- Calories 181; Total Fat 3.5g (Sat Fat 1g, Mono Fat 1g, Poly Fat 0.5g) ; Protein 9g; Carb 29g; Fiber 4g; Cholesterol 1mg; Sodium 506mg
- Nutritional analysis per serving of chicken
- Calories 328; Total Fat 10g (Sat Fat 3g, Mono Fat 3g, Poly Fat 2g) ; Protein 48g;
- Carb 10 g; Fiber 1g; Cholesterol 186mg; Sodium 330mg
NEXT LEVEL FRIED CHICKEN
Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever
Provided by Barney Desmazery
Categories Dinner, Main course
Time 54m
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
- Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
- Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
- When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.
Nutrition Facts : Calories 556 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.8 milligram of sodium
POPEYE'S FRIED CHICKEN
This is a crispy fried chicken recipe in the style of Popeyes. The main goal of this recipe is to emulate their crispy crust. I spent a lot of time researching the cooking methods of Popeyes. I have no knowledge of their seasonings, that is left up to the end user of this recipe to perfect. Have fun!
Provided by Jcarter
Categories < 4 Hours
Time 1h12m
Yield 8 Pieces Fried Chicken, 4 serving(s)
Number Of Ingredients 11
Steps:
- cut chicken into breast, thighs, legs and wings.
- place chicken pieces in a zip lock bag with 4 cups of balsamic vinaigrette marinade.
- Let chicken marinade 12 hours in refridgerator.
- WET Batter - place 2 cups of all purpose flour, 1 cup of corn starch, 1/2 cup of mustard powder, 2 tbs of backing powder, 1 tbs of paprika, 1 tbs cayenne, 1 tbs onion powder, 1 tbs salt and 4 cups of chicken stock in a mixing bowl.
- Mix wet batter in a bowl with a hand mixer with whisk attachment. Mix until thinner than pancake batter. Place 5 ice cubes in batter to chill the batter. Once ice cubes melt give a final whisk.
- Place 4 cups of all purpose flower in a seperate bowl for dredging.
- remove chicken from marinade right out of the refrigerator and place on a drying rack.
- once drained place chicken pieces in wet batter for a good coating.
- remove chicken from wet batter and place in dry flower dredge and toss for the dry coating. Once a generous coating is applied, slap two pieces together to remove loose flower and proceed to fryer.
- Deep fry chicken at 340 degrees for 12 minutes in a medium cast iron dutch oven. Use shortening for the oil. Roll chicken at 8 minutes and remove after cooking for 12 minutes. Fry like pieces together until finished.
- Chicken and batter need to be cold to the touch before frying.
- You can adjust the seasoning to your taste depending on what you want your chicken to taste like, Spicey or Mild.
- Try to keep oil at 340 degrees, a 5 degree +/- variance is ok.
Nutrition Facts : Calories 1694.7, Fat 62.7, SaturatedFat 16.5, Cholesterol 251, Sodium 2870.1, Carbohydrate 189, Fiber 8.1, Sugar 5.6, Protein 86.6
SOUTHERN FRIED CHICKEN
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
Provided by SharleneW
Categories Chicken
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
- For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
- Add hot sauce and whisk together well.
- Pour this mixture into a large plastic zip-top bag.
- For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Sprinkle chicken generously on both sides with seasoning blend.
- Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
- One piece at a time, roll chicken in flour mixture and drop into hot oil.
- Don't crowd chicken pieces--I cook about half the chicken at a time.
- Fry chicken until brown and crisp.
- Drain on paper toweling.
- Dark meat will take about 14 minutes, white meat about 10 minutes.
- Remember smaller pieces cook faster than the larger ones.
- You can check for doneness by piercing to the bone in the thickest part with a fork.
- If the juices run clear, it is done.
Nutrition Facts : Calories 797, Fat 39.8, SaturatedFat 11.5, Cholesterol 356.1, Sodium 3012.2, Carbohydrate 50.5, Fiber 2.1, Sugar 1.1, Protein 55.3
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- Combine the paprika, black pepper, garlic powder, oregano, and cayenne in a small bowl and mix thoroughly with a fork.
- Whisk the buttermilk, egg, 1 tablespoon salt, and 2 tablespoons of the spice mixture in a large bowl. Add the chicken pieces and toss and turn to coat.
- Whisk together the flour, cornstarch, baking powder, 2 teaspoons salt, and the remaining spice mixture in a large bowl. Add 3 tablespoons of the marinade from the zipper-lock bag and work it into the flour with your fingertips.
- Adjust an oven rack to the middle position and preheat the oven to 350°F. Heat the shortening or oil to 425°F in a 12-inch straight-sided cast-iron chicken fryer or a large wok over medium-high heat.
- One piece at a time, transfer the coated chicken to a fine-mesh strainer and shake to remove excess flour. Transfer to a wire rack set on a rimmed baking sheet.
- Transfer chicken to a clean wire rack set in a rimmed baking sheet, season lightly with salt, and place in the oven. Bake until thickest part of breast pieces registers 150°F (65.5°C) on an instant-read thermometer, and thigh/drumstick pieces register 165°F (74°C), 5 to 10 minutes; remove chicken pieces as they reach their target temperature, and transfer to a second wire rack set in a rimmed baking sheet, or a paper towel-lined plate.
- Place the plate of cooked chicken in the refrigerator for at least 1 hour, and up to overnight. When ready to serve, reheat the oil to 400°F. Add the chicken pieces and cook, flipping them once halfway through cooking, until completely crisp, about 5 minutes.
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