THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
SWISS FRIED CHICKEN
I live in Switzerland, but come from North Carolina, so I adapted a southern fried chicken recipe to Swiss ingredients.
Provided by Picky_Cat
Categories Meat
Time 35m
Yield 5 pieces, 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Put milk, chicken, 1 tsp chili powder, 1 tsp paprika, and the bay leaves in a saucepan. Select your saucepan so that the chicken is covered.
- Bring the milk to a boil and simmer the chicken pieces for 8 minutes in the milk.
- Remove the saucepan from the heat and let sit for 30 minutes (this is the secret to the best chicken).
- Mix all coating ingredients together and put in a paper bag.
- Take chicken from milk, add to bag, and shake well to coat the chicken with the coating. Save the bag and coating mix. Save 1 cup milk. The remaining milk makes an excellent base for spicy cream of chicken soup!
- Place chicken on plate and refrigerate for at least 25 minutes - an hour is better. You may leave this step out if pressed for time, but it ensures a thicker, more consistent coating on the chicken - less falls off in the frying pan.
- Heat about 3 cm (1 inch) of oil in a large iron skillet - stove should be medium hot.
- Remove chicken from refrigerator, dip each piece in milk and recoat in the bag as done the first time.
- Place chicken in hot skillet and fry for 20 minutes, turning once.
- Drain on brown paper or a clean kitchen towel and serve!
Nutrition Facts : Calories 582.7, Fat 30.2, SaturatedFat 12.9, Cholesterol 199.1, Sodium 359.3, Carbohydrate 28.3, Fiber 3.1, Sugar 0.8, Protein 49.2
GRILLED SWISS CHEESE AND CHICKEN SANDWICHES
These are great for a quick lunch or a soup and sandwich night. Kids love these as well as the grown ups. Sourdough is another fantastic choice of bread to grill these on. You can interchange any type of cheese. Please use the best ketchup you can find, I use Heinz, as it will make all of the difference.
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a small, heavy skillet heat 1/2 tablespoons of the butteer over moderately high heat until the foam subsides, in it saute' the chicken, turning it once, for 12 to 15 minutes, or it is springy to the touch and just cooked through, and on a work surface shred the chicken.
- In a small bowl combine well the mayonnaise, the ketchup, and salt and pepper to taste, divide the mixture among the bread slices, spreading it, and top it with the Swiss cheese. Divide the pickle and onion slices between 2 of the half-sandwiches, top them with the chicken, and cover the chicken, with the remaining half-sandwiches.
- In a small shallow disk whisk together the egg, milk, and salt and pepper to taste, press each sandwich together firmly, and dip the sandwiches, one at a time, in the egg mixture, turning them to coat them thoroughly. In a heavy skillet heat 1/2 tablespoons of the remaining butter over moderate heat until the foam subsides and in it cook the sandwiches, covered, for 4 minutes or until the undersides are a golden brown. Transfer the sandwiches to plates, halve them with a serrated knife, and garnish them with the whole picklesd, cut lengthwise into fan shapes.
SWISS CHICKEN
Elizabeth Montgomery impresses guests at her Allston, Massachusetts home with this palate-pleasing chicken topped with stuffing and Swiss cheese. "I usually serve it with corn and a salad, since the stuffing is a side dish in itself," she says.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13x9-in. baking dish; sprinkle with the cheese and stuffing mix. Combine soup and sour cream; spread over stuffing. Bake, uncovered, at 375° for 1 hour or until the meat juices run clear.
Nutrition Facts : Calories 392 calories, Fat 16g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 1282mg sodium, Carbohydrate 39g carbohydrate (7g sugars, Fiber 1g fiber), Protein 18g protein.
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- Leeks with potatoes and sausage (Papet Vaudois) Papet Vaudois is best described as a mash of leeks and potatoes that are stewed for hours. The result is an earthy, onion-tinged mixture that makes the perfect root bed for fat sausage, unique to the canton of Vaud (saucisson Vaudois).
- Rosti, Valaisanne-style. Thinly grated potatoes, pan-fried until crisp and golden, rosti is one of Switzerland’s iconic national dishes. Though no one knows when the first rosti was cooked-up, farmers in the canton of Bern would traditionally eat it for breakfast.
- Basel-style roasted flour soup. It was once said that a girl from Basel could not marry until she knew how to make roasted flour soup. Though there are countless ways to make the dish, at its most basic, it is simply flour, butter, onion and beef stock, topped with a reserved grating of Gruyere.
- Raclette. Scents of wood-burning fires and pine waft through Switzerland’s roads in cooler months. Step into most hillside haunts and the fragrance of pungent melted raclette cheese will also greet you.
- Polenta and braised beef. The Italian-speaking canton of Ticino has been stirring polenta - a cornmeal dish, cooked into porridge – for centuries. Traditionally, it was cooked slowly in a copper cauldron over a fire, until thick and hearty.
- Zurich-style ragout of veal and mushroom (Zurcher geschnetzeltes) Zurich-style diced veal is an iconic national dish that makes a hearty, wintertime lunch.
- Tartiflette. Tartiflette was conceived near the French-Swiss border in the department of Haute-Savoie, home to the local Reblochon cheese. Though the cheese dates to the 16 century, tartiflette was fashioned only in the 1980s by the Reblochon trade union in an effort to help sagging sales.
- Bern-style lekerlis biscuits with hazelnuts. Leckerli have a long and treasured history in Switzerland, particularly at Christmas time. Though their ancestors, Lebkuchen, are German sweets, these spiced, gingerbread-like biscuits were given a tender hazelnut rendering in the Swiss capital of Bern centuries ago.
- Vacherin Mont D’Or. Only in Switzerland does cheese have seasonality. And between September and April, when the mountains are snow capped, Mont-d’Or Vacherin pops-up in cheese shops, as it has for over a century.
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- Dinner rolls. Firstly, you can try serving Swiss chicken with dinner rolls. This kind of bread is easy to make and can literally satisfy your hunger. Plus, its starchy and firm texture allows you to use it as an utensil to soak up the creamy sauce of Swiss chicken.
- Rice. When it comes to a saucy dish, you should always think of rice as a good option. Rice can simply be cooked and served plain or fried with other ingredients like sausages and vegetables.
- French baguette. You can also serve your Swiss chicken with a French baguette. This popular type of French bread can be found in any bakery or grocery store all over the world.
- Pasta. It will be a regret to not serve your cheesy creamy Swiss chicken with pasta. Pasta is one of the signature dishes in Italian cuisine, and it is traditionally served with the main course that contains cheese.
- Steamed broccoli. There is nothing easier than steaming broccoli to add nutrients to your meal. Steamed broccoli is a great option to serve with Swiss chicken as well as any other meat-based dishes.
- A glass of wine. If you don’t have the mood for cooking or enjoying any more food with Swiss chicken, why not serve this dish with a glass of wine? Either white wine or red wine can work in this case because it has a fruity note, tangy, or herbal flavor that can offset the richness of the main dish.
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