WEST FRIED CHICKEN
Tender beautifully flavoured chicken with a crunchy beautifully flavoured coating. It just doesn't get any better. KFC was good but West is Best!
Provided by Puckles
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Rinse chicken, cut off excess fat, cut any very big pieces in half.
- Combine Buttermilk, a few squirts of Tabasco Sauce and eggs in a bowl; whisk to blend well.
- (Tip: Marinating for a few hours in the Buttermilk mixture gives the chicken more flavour).
- In a large container with a lid, combine and sift the flour and dry ingredients.
- (Tip: I use a coffee grinder to powder the herbs to help release their flavour!).
- Dip the pieces of chicken in the Buttermilk mixture; let excess drip off back into the bowl. Then put a few chicken pieces in the dry ingredients container, put the lid on and shake to coat thoroughly (a plastic bag would probably work just as well but I like to think I'm getting some use out of Shirl's Tupperware). Place coated pieces on a rack and repeat with remaining chicken pieces. Leave them for about 30 minutes for the coating to get nice and moist.
- Heat oil in fry pan to 6 o'clock position on stove top element control. When oil is hot, but not smoking, fry chicken, a few pieces at a time until only light brown on both sides (don't crowd that pan). After frying each batch, place them on a rack in a 160º(about 320F) oven (don't forget to put a tray under the rack to catch the drips!). This process is important, as it both drains excess oil from the chicken as well as finishes cooking it in a very effective salute to healthy cooking!
- Chicken breasts will take a little less time than boney pieces - thighs take the longest, so cook thighs and legs first. That way they will spend a bit longer in the oven than the breasts. Pierce with a fork to see if juices run clear to check for doneness. The end result is simply fantastic.
Nutrition Facts : Calories 1409, Fat 80.4, SaturatedFat 23.2, Cholesterol 536.1, Sodium 2213.4, Carbohydrate 57.4, Fiber 2.3, Sugar 8.3, Protein 106.5
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.
WEST AFRICAN CHICKEN
Found this in the Cheap Eats cookbook years ago. Haven't had it in a long time, but we used to enjoy it. Is great served with steamed rice.
Provided by Heydarl
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a heavy pan and fry chicken and onion until golden.
- Add curry powder and cook for 1 minute, stirring continuously.
- Add remaining ingredients, bring to the boil, then cover and simmer for 20 minutes, stirring occasionally.
SOUTHERN FRIED CHICKEN
Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw
Provided by Lulu Grimes
Categories Dinner, Main course
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
- Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
- Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.
Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium
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
More about "west fried chicken food"
11 BEST FRIED CHICKEN RECIPES | BBC GOOD FOOD
FRIED CHICKEN WITH GOCHUJANG GLAZE AND KIMCHI COLLARD SLAW
From foodnetwork.com
Author Nyesha ArringtonSteps 7Difficulty Intermediate
WHERE TO FIND THE BEST FRIED CHICKEN IN LONDON - EATER …
From london.eater.com
KOREAN FRIED CHICKEN CHAIN OPENS IN FORMER SCOTTY QUIXX SPOT
From pilotonline.com
THE BEST FAST-FOOD FRIED CHICKEN: TESTED AND RANKED - TASTE OF …
From tasteofhome.com
KENTUCKY FRIED CHICKEN AIMS TO GROW ITS FOOTPRINT ACROSS AFRICA
From cnn.com
FOOD REVIEW: TUART HILL’S FRIED CHICKEN HUB LOCAL BIRD | THE WEST ...
From thewest.com.au
WESTERN FRIED CHICKEN IN LONDON - ORDER FROM JUST EAT
From just-eat.co.uk
WEST VIRGINIA FRIED CHICKEN | WEST VIRGINIA FRIED CHICKEN
From westvirginiafriedchicken.co.uk
FRIED CHICKEN - WIKIPEDIA
From en.wikipedia.org
FIVE WEST AFRICAN RECIPES FROM LOPè ARIYO - THE GUARDIAN
From theguardian.com
FRIED CHICKEN RECIPES | BBC GOOD FOOD
KFC | FIND A RESTAURANT & ORDER ONLINE FOR TAKEAWAY OR …
From kfc.co.uk
FRIED CHICKEN RECIPES - BBC FOOD
From bbc.co.uk
LONDON'S BEST FRIED CHICKEN | 9 PLACES FOR THE FRY OF …
From timeout.com
SIDES: WHY 'THOUSANDS' QUEUED ROUND THE BLOCK FOR FRIED CHICKEN …
From uk.news.yahoo.com
6 INDIAN RECIPES FOR CURRY, DAL AND MORE FROM MADHUR JAFFREY
From washingtonpost.com
OVER 20 BEST FRIED CHICKEN RESTAURANTS IN LONDON - DESIGNMYNIGHT
From designmynight.com
KFC WESTON SUPER MARE – THE HOME OF FRIED CHICKEN
From kfc.co.uk
FARAZ FRIED CHICKEN, BIRMINGHAM - TRIPADVISOR
From tripadvisor.co.uk
I HAD THE KFC-THEMED WEDDING OF MY DREAMS — WITH A FRIED …
From nypost.com
10 OF THE BEST SPOTS TO INDULGE IN FRIED CHICKEN IN LONDON
From secretldn.com
SMALL BITES: KOREAN FRIED CHICKEN AT I'M CHICKEN IN MIDLAND - CHRON
From chron.com
KFC | OUR MENU
From kfc.co.uk
DISNEYLAND FILES CONSTRUCTION PERMITS FOR $8 MILLION FOOD HALL
From msn.com
JOLLIBEE UK
From jollibee.uk
STIR FRIED SPICY BEEF: A VERSATILE DISH FOR SPECIAL DAYS AND MEALS
From onmanorama.com
THE SURPRISING ORIGIN OF FRIED CHICKEN - BBC
From bbc.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