CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
MY ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE
My Ultimate Super Crispy Fried Chicken Recipe is made with a mix of flour and potato starch. The chicken stays juicy and flavorful and the batter never falls off the chicken so each bite is crispy to the end!
Provided by Joyce | Pups with Chopsticks
Categories Main
Time 1h25m
Number Of Ingredients 15
Steps:
- In a large bowl, combine all the brine ingredients.
- If you are using chicken legs, separate the drums from the thighs so that it becomes 8 pieces of chicken.
- Add the chicken to the brine and let it sit for a minimum of 4 hours in the fridge Bring it out of the fridge 1 hour before you are ready to deep fry so that the chicken can come to room temperature. This will help the chicken cook all the way through and it prevents the oil from dropping to a very low temperature when you deep fry it.
- In a large bowl, combine all the ingredients of the "Dry Mix" from the ingredient list. Reserve 1/2 cup of it aside to make the "Wet Mix" and set the rest aside for later.
- (Optional) If you want a more textured crispy batter, add 2-3 tablespoons of the brine or water into the 'dry mix' and work it into the mix with your fingers until you get a slightly clumpier and moist dry mix.
- Add the reserved 1/2 cup of dry mix into another bowl and add in the white vinegar and ice water and mix well until everything is combined. Set this aside
- When you are ready to batter the chicken, remove it from the brine and dry it out VERY WELL with paper towel
- One at a time put the chicken into the dry mix and coat it with a light dusting. Shake very well. You want a very light coating for the initial flouring only.
- Use a fork to re-mix the wet batter (it may have settled and separated)
- Dunk one piece of chicken quickly into the wet batter
- Quickly add the wet chicken piece back into the "Dry Mix" and completely cover the chicken in the mix.
- Use your hand and press the dry mix into the chicken. I like to give it a solid squeeze.
- Remove the chicken from the dry mix and vigorously shake off the flour to create the nooks and crannies.
- Remove the chicken from the dry mix and set it in a single layer on a plate.
- Do this for every piece of chicken.
- Fill a cast iron pan or deep fryer with oil and set the temperature to 350F (177C)
- Once the oil is hot (you can do a test if it's hot enough by sticking a wooden chopstick or wooden spoon into it to see if it bubbles) add in the chicken slowly. Do not overcrowd the pan, you don't want the oil temperature to drop. You may need to cook this in a few batches. I like to put about 2 pieces in per dutch oven.
- Cook the chicken for 18-20 minutes. (If you are using boneless chicken, cook it for 6-10 minutes instead)
- Once all the chicken has been fried, put it back in the oil and fry it for a second time for 1 minute. This will make the chicken extra crispy.
- Let it rest on a rack, newspaper or parchment paper for a few minutes before digging in. Enjoy!
Nutrition Facts : ServingSize 1 Piece of Chicken, Calories 350 kcal, Sodium 503 mg, Fat 18 g, Carbohydrate 29 g, Fiber 1 g, Protein 17 g
EXTRA-CRISPY FRIED CHICKEN
Provided by Tyler Florence
Categories main-dish
Time 4h40m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 200 degrees F.
- Roughly chop 1 bunch rosemary, sage and thyme, 5 of the bay leaves and the 3 garlic cloves. Add to a bowl, and mix with the olive oil, 3 tablespoons salt and 2 tablespoons pepper. Rub the birds with the herb mixture so it sticks to the skin. Transfer the chickens to a roasting pan.
- Roast for 2 1/2 hours, or until the temperature between the breast and thigh near the bone registers 150 degrees F. At this stage the chickens are 75-percent cooked. Set aside to cool.
- When cool enough to handle, break down the birds into 10 pieces each, with the breasts boneless and halved. You will end up with a wing, leg, thigh and 2 pieces breast meat per half chicken.
- In a large bowl, combine the buttermilk, hot sauce and sugar. Submerge the chicken pieces in the buttermilk and let sit for 30 minutes.
- Fill a large, heavy pot with grapeseed oil to a depth of 3 inches. Turn the heat on, and add the remaining bunches rosemary, sage and thyme, the remaining 5 bay leaves and the head of garlic, broken into cloves. Heat the oil to 375 degrees F on a deep-fry thermometer. The herbs and garlic will crisp up and perfume the oil as it comes to temperature. Once they are crispy, remove them to a paper-towel-lined plate and set aside--they will serve as a garnish for the finished dish.
- In a large bowl, combine the all-purpose flour, rice flour, garlic powder, onion powder, 1/3 cup salt and 1/4 cup black pepper; mix thoroughly. Remove the chicken from the buttermilk (do not dry) and coat well in the flour mixture.
- Without over-crowding the pot, fry the breaded chicken until all the pieces are golden brown and cooked through, 6 to 8 minutes. Remove to a clean kitchen cloth and season with flaked salt and freshly ground pepper.
- Line a serving platter with a paper bag, brown parchment paper or a clean napkin. Pile the chicken onto the platter. Serve with the fried herbs and garlic and the lemon wedges.
PERFECT CRISPY FRIED CHICKEN
After searching high and low for a recipe that is tasty but very crispy, this was created from taking various recipe finds and merging them. The secret is in the cornmeal/flour mixture, as well as the cast-iron skillet.
Provided by arthurfl99
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 13h10m
Yield 3
Number Of Ingredients 14
Steps:
- Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
- Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
- Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
- Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
- Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
- Preheat oven to 250 degrees F (120 degrees C).
- Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 46.6 g, Cholesterol 149.4 mg, Fat 38.7 g, Fiber 2 g, Protein 55.4 g, SaturatedFat 8.8 g, Sodium 2788.8 mg, Sugar 8.6 g
CRISPY SOUTHERN FRIED CHICKEN
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
- HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.
EXTRA CRISPY FRIED CHICKEN
There was a picture of this chicken next to the recipe on the internet and it looks awesome! It looks super crispy! I have not tried this yet, but it sounds really easy. Can be baked or deep fried.
Provided by Marie
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the pancake mix with one package of the Italian salad dressing mix.
- Combine the other package with the egg and club soda or beer.
- Dip each piece of chicken in the egg mixture, then in the pancake mix mixture.
- Place pieces on a wire cooling rack without allowing to touch each other.
- Let dry for 5 minutes.
- Spray baking pan with non stick spray and place chicken on without allowing pieces to touch each other (chicken will be soggy if you do).
- Bake at 350° for 45 minutes or until done.
- OR:.
- Deep fry at 425° for about 7 minutes.
Nutrition Facts : Calories 707.8, Fat 35.6, SaturatedFat 9.9, Cholesterol 221.8, Sodium 956.3, Carbohydrate 46.4, Fiber 1.8, Sugar 0.1, Protein 46.6
ATK'S SUPER CRISPY, HONEY-DIPPED FRIED CHICKEN
THE crunchiest crust, covered in a sweet-hot honey glaze. Crunch, glaze and juicy chicken in every bite - guaranteed! One of America's Test Kitchen's best.
Provided by DeSouter
Categories Chicken
Time 50m
Yield 8-10 pieces of chicken
Number Of Ingredients 12
Steps:
- Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.
Nutrition Facts : Calories 597.2, Fat 20.5, SaturatedFat 5.7, Cholesterol 132.2, Sodium 7591.8, Carbohydrate 61, Fiber 0.4, Sugar 38.6, Protein 41.2
More about "super crispy fried chicken food"
SUPER-CRISPY FRIED CHICKEN SANDWICH RECIPE | FOOD & WINE
From foodandwine.com
3.5/5 (4)Category Chicken ThighsServings 12Total Time 2 hrs 30 mins
- Stir together 1/2 cup pickle brine, 1 tablespoon salt, paprika, 1 teaspoon black pepper, cayenne pepper, garlic powder, and onion powder in a small bowl. Place chicken thighs in a gallon-size ziplock plastic bag; pour in pickle brine mixture. Seal bag, and massage until chicken is evenly coated with brine mixture. Place in refrigerator; let marinate at least 2 hours or up to 8 hours or overnight.
- Whisk together buttermilk, 1/2 cup water, and egg in a large bowl. Remove chicken from brine; discard brine. Add chicken to buttermilk mixture. Whisk together flour, cornstarch, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper in shallow dish. Set aside.
- Preheat oven to 200°F. Pour oil to a depth of 1/2 inch in a 12-inch cast-iron skillet; heat oil over medium to 350°F.
- Working in batches, remove 3 or 4 chicken thighs from buttermilk mixture, and place in flour mixture. Cover chicken with flour mixture, pressing to adhere. Lift from flour mixture, and gently shake off excess. Carefully place chicken in hot oil, taking care not to overcrowd skillet. Cook, adjusting heat as needed to maintain oil temperature of 350°F and turning every 1 to 2 minutes using tongs, until a thermometer inserted in thickest portion of thigh registers 165°F and breading is golden brown and very crispy, 6 to 8 minutes per batch. Remove chicken from skillet, and place on a wire rack set inside a rimmed baking sheet. Place in preheated oven to keep warm while repeating frying process with remaining chicken.
SUPER CRISPY FRIED CHICKEN RECIPE - DINNER, THEN DESSERT
From dinnerthendessert.com
5/5 (12)Total Time 55 minsCategory DinnerCalories 387 per serving
- Mix the chicken pieces, buttermilk, salt, pepper and hot sauce in a large bowl and refrigerate for at least four hours.
- Remove the chicken from the buttermilk, then add each chicken piece to the flour, coating well, then place onto the baking sheet and let sit for at least 30 minutes (the flour will become paste-like).
- Add a large dutch oven 1/2 full with canola oil heated to 365 degrees and fry in batches (do not crowd the pan) of 4 pieces, cooking for 10-12 minutes (check for 165 degrees and that the chicken is cooked through).
BEST CRISPY FRIED CHICKEN RECIPE - THE COOKING FOODIE
From thecookingfoodie.com
HERE'S KFC'S SECRET RECIPE TO EXTRA CRISPY FRIED CHICKEN
From tasteofhome.com
EXTRA CRISPY SOUTHERN FRIED CHICKEN RECIPE
From cdkitchen.com
HOW TO MAKE CRISPY, JUICY FRIED CHICKEN - KITCHN
From thekitchn.com
OLD FASHIONED CRISPY FRIED CHICKEN WINGS | I HEART …
From iheartrecipes.com
THE BEST CRISPY OVEN FRIED CHICKEN RECIPE. EVER.
From thekitchenmagpie.com
CRISPY FRIED CHICKEN TENDERS - FEAST AND FARM
From feastandfarm.com
SUPER CRISPY FRIED CHICKEN – BY THE RECIPES
From bytherecipes.com
BUTTERMILK FRIED CHICKEN RECIPE (SUPER CRISPY)
From cookedbyjulie.com
EXTRA CRISPY OVEN FRIED CHICKEN | I HEART RECIPES
From iheartrecipes.com
SUPER CRISPY FRIED CHICKEN - MARION'S KITCHEN
From marionskitchen.com
SUPER-CRISPY FRIED CHICKEN RECIPE - MEG GRACE | FOOD
From foodandwine.com
2/5 Total Time 50 minsServings 4
- In a large, deep bowl, combine the water with 1/3 cup of the salt, the brown sugar, garlic, thyme sprigs and black peppercorns and stir to dissolve the salt. Add the chicken pieces, submerging them in the brine. Refrigerate the chicken overnight.
- Preheat the oven to 300°. In a large, heavy pot, heat 2 inches of oil to 325°. Drain the chicken and pat dry with paper towels.
- In a large bowl, combine the flour, baking powder, cornstarch, black pepper, cayenne and the remaining 1 teaspoon of salt. Set a rack over a large rimmed baking sheet near the stove. Dredge half of the chicken pieces in the spiced flour, then shake off the excess. Fry the chicken pieces for about 10 minutes, or until an instant-read thermometer inserted into the thickest part of a thigh registers 160°. Reduce the heat if the chicken browns too quickly. Transfer the chicken pieces to the rack and keep them warm in the preheated oven while you coat and fry the remaining chicken pieces. Serve the fried chicken hot.
SUPER CRISPY FRIED CHICKEN – TASTY CHICKEN
From tastychicken8.com
SUPER CRISPY FRIED CHICKEN RECIPE - STL COOKS
From stlcooks.com
THE SECRET OF SUPER CRISPY AND JUICY FRIED CHICKEN
From youtube.com
7 TIPS FOR GETTING FRIED CHICKEN EXTRA CRISPY - KITCHN
From thekitchn.com
SUPER CRISPY FRIED CHICKEN - COOK N' SHARE
From cooknshare.com
FRIED CHICKEN WITH CORNSTARCH - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
SUPER CRISPY FRIED CHICKEN - RECIPESRUN
From recipesrun.com
EXTRA-CRISPY FRIED CHICKEN WITH CARAMELIZED HONEY AND SPICE …
From seriouseats.com
SUPER CRISPY CHICKEN TENDERS - DINNER, THEN DESSERT
From dinnerthendessert.com
CRISPY SHALLOW FRIED CHICKEN | SKILLET FRIED CHICKEN | EASY CHICKEN …
From artofpalate.com
HOW TO MAKE THE CRISPIEST FRIED CHICKEN OF YOUR LIFE
From myrecipes.com
CRISPY FRIED CHICKEN WITH 11 HERBS AND SPICES - COOK N' SHARE
From cooknshare.com
TRULY CRISPY OVEN FRIED CHICKEN [RECIPE - SAVORY NOTHINGS
From savorynothings.com
OVEN FRIED CHICKEN RECIPE (SUPER CRISPY & SO EASY!) - COOKING …
From cookingclassy.com
CRISPY FRIED CHICKEN - THE STAY AT HOME CHEF
From thestayathomechef.com
EXTRA-CRISPY TRADITIONAL FRIED CHICKEN - CRISCO
From crisco.com
EXTRA CRISPY OVEN-FRIED CHICKEN THIGHS - CRAVING TASTY
From cravingtasty.com
THE SECRET TO PERFECTLY CRISPY FRIED CHICKEN | POPULAR SCIENCE
From popsci.com
SUPER CRISPY PAN FRIED CHICKEN - SWEET PEA JOURNEY
From sweetpeajourney.com
SUPER CRISPY FRIED CHICKEN WINGS - NA COOKING SHOW
From notanothercookingshow.tv
CRISPY CHICKEN SANDWICH - EATS DELIGHTFUL
From eatsdelightful.com
ULTIMATE SUPER CRISPY FRIED CHICKEN RECIPE - SIDECHEF
From sidechef.com
EXTRA CRISPY FRIED CHICKEN RECIPE | MRFOOD.COM
From mrfood.com
SUPER CRISPY CHICKEN TENDERS RECIPE | RECIPES.NET
From recipes.net
SUPER CRISPY SMOKED FRIED CHICKEN {RECIPE} - FOOD FIDELITY
From foodfidelity.com
THE BEST OVEN FRIED CHICKEN // VIDEO - THE SUBURBAN SOAPBOX
From thesuburbansoapbox.com
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