Savory Fried Chicken Food

SAVORY PEACH CHICKEN

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

SOUTHERN FRIED CHICKEN

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.

SAVORY FRIED CHICKEN

Steps:

• Rinse chicken pieces and pat dry.
• In a large plastic bag, combine flour,salt,pepper,sage,onion powder,thyme, and garlic powder.
• In a shallow bowl, beat eggs and water together.
• Place the chicken in the bag and shake to coat evenly.
• Dip in the egg mixture and shake again in the bag.
• Fill a skillet with oil and fry the chicken for 10 minutes, turn, and fry for 8 to 10 minutes.

SAVORY OVEN-FRIED CHICKEN

Steps:

• Heat oven to 450.
• Line 15x10x1-inch baking pan with foil.
• In pie pan, crumble croutons, Parmesan cheese and parsley.
• Brush chicken pieces with mustard; roll in crouton mixture.
• Place chicken on foil-lined pan.
• Bake at 450 for 15 to 20 minutes or until chicken is fork tender and juices run clear.

SAVORY SOUTHERN FRIED CHICKEN

Steps:

• NOTE: YOU CAN SINGLE-BREAD OR DOUBLE-BREAD CHICKEN WITH THIS RECIPE (SEE STEP 6).
• WHISK 2 quarts cold water (8 cups) with 2 tablespoons fine sea salt and 2 teaspoons Accent seasoning in a large wide saucepan (with an accompanying lid) until dissolved, for the BRINE.
• RINSE and blot chicken pieces; ADD chicken pieces to marinade; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator (preferably overnight), turning chicken as needed.
• INTO a large Ziploc bag, add the BREADING ingredients; BREAK up any clumps if present, by hand or using the back of a spoon; SEAL bag containing mixture; SHAKE well until combined.
• BEAT 4 eggs in a large bowl, for the EGGWASH; REMOVE chicken from brine with tongs; BLOT pieces with paper towels.
• TO SINGLE-BREAD CHICKEN: Dip one piece breaded chicken using tongs, into the eggwash to wet completely. Drop chicken into the breading. Roll chicken well in the breading to coat. Place breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces. TO DOUBLE-BREAD CHICKEN: Add 5 teaspoons flour plus 1 teaspoon cornstarch to breading and mix well. Drop chicken into the breading and roll it well in the breading to coat. Drop chicken into the eggwash to wet completely. Quickly return chicken to the breading and roll again to coat well. Place double-breaded chicken onto platter to rest for 15-20 minutes. Repeat with remaining pieces.
• PREHEAT manufacturer's recommended amount of peanut oil in deep-fryer between to 315°F (OR) preheat enough oil to immerse chicken completely in deep heavy stovetop pot between to 315°F (use a heat-safe thermometer to gauge).
• PLACE breaded chicken to the elevated fry basket in deep-fryer without crowding; LOWER the basket slowly into the hot oil (or gently lower breaded chicken pieces using tongs into stovetop pot, turning once halfway through frying duration).
• FRY chicken between 16-20 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done).
• DRAIN on a wire rack over a paper towel-lined baking sheet; REPEAT the same cooking procedures until all chicken is fried. DRAIN chicken on a wire rack over a paper towel-lined baking sheet; TRANSFER rack over a baking sheet and keep chicken warmed in a preheated 170°F oven until serving; SERVE and enjoy!