ZESTY PAN FRIED CHICKEN
This delish meal will completely satisfy your stomach. For any occasion, party or an everyday meal, Zesty Pan Fried Chicken is sure to bring a handful of smiles!
Provided by 2crazycooks
Categories Chicken Breast
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put olive oil in pan on MED/HI.
- 2. Crack eggs in bowl and in a seperate bowl place sesonings and bread crumbs. Dip the chicken in the egg and then rub with coating.
- 3. Place coated chicken in pan and cook until crisp but not burnt on both sides.
- 3. Remove the chicken from the pan and place on a serving plater. Reccomended with a salad and mashed potatoes. Enjoy.
Nutrition Facts : Calories 644.7, Fat 36.6, SaturatedFat 8.5, Cholesterol 264.7, Sodium 484.1, Carbohydrate 26.5, Fiber 1.7, Sugar 2.5, Protein 49.4
ZESTY FRIED CHICKEN
Make and share this Zesty Fried Chicken recipe from Food.com.
Provided by Carole Reu
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine cornmeal, paprika, salt, garlic, powder, pepper, and cumin in a shallow dish or on a sheet of waxed paper.
- Rinse chicken, do not pat dry; coat chicken evenly on all sides with the cornmeal mixture.
- Spray an unheated large skillet with cooking spray.
- Preheat skillet over medium high heat.
- Add chicken; cook for 8 to 10 minutes or until tender and no longer pink, turning occasionally to brown evenly on all sides.
Nutrition Facts : Calories 152.4, Fat 3.3, SaturatedFat 0.7, Cholesterol 75.5, Sodium 429.8, Carbohydrate 3.8, Fiber 0.6, Sugar 0.1, Protein 25.6
TYLER FLORENCE'S FRIED CHICKEN
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 3h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the chicken pieces into a large bowl. Cover the chicken with water by 1 inch; add 1 tablespoon of salt for every quart of water. Cover and refrigerate at least 2 hours and up to overnight.
- In a large shallow platter, mix the flour, garlic powder, onion powder, paprika and cayenne until well blended; season generously with salt and black pepper. In another platter combine the buttermilk and chili sauce with a fork and season with salt and black pepper.
- Drain the chicken and pat it dry. Dredge the pieces, a few at a time, in the buttermilk and then dip them in the seasoned flour. Let the chicken rest while you prepare the oil.
- Fill a large deep pot about three-quarters full with the oil. Add the garlic, sage, thyme and rosemary to the cool oil and heat over medium-high heat until the oil registers 350 to 365 degrees F on a deep-fry thermometer. (The herbs and garlic will perfume the oil with their flavor as the oil comes up to temperature.)
- Working in batches of 3 to 4 pieces at a time, carefully add the chicken to the pot and fry, turning once, until golden brown and cooked through, about 12 minutes. Remove the chicken and herbs from the pot with a big skimmer, shaking off as much oil as you can, and put them on a tea towel or brown paper bag to soak up the oil. Sprinkle all over with salt and a dusting of black pepper. Repeat with the remaining chicken pieces. Scatter the fried herbs and garlic over the chicken. Serve hot with lemon wedges.
ZESTY CHICKEN MEATBALLS
Provided by Sunny Anderson
Time 35m
Yield 6 servings
Number Of Ingredients 23
Steps:
- In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.
- Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.
- Add the linguine to the pot of salted boiling water and cook according to package instructions.
- Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.
- To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.
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.
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.
ZESTY BAKED CHICKEN
Moist and flavorful this zesty dish is a hit with the whole family. In the mood for Asian? Substitute the hot sauce for 2 teaspoons light soy sauce and the chili powder for 2 tablespoons freshly grated ginger.
Provided by Wasup
Categories Chicken
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Remove the skin and excess fat from the chicken and rinse.
- Mix the mayonnaise and hot sauce together and cover only the meaty parts of the chicken.
- Mix the dry ingredients and spread them on a dish.
- Roll the chicken breasts in the cracker mixture evenly covering the meat- avoid fingerprinting the coating.
- Place the breasts bone-side down in a broiling pan.
- Bake for 45-55 minutes rotating the pan after 25 minutes.
- Do not turn the chicken!
Nutrition Facts : Calories 243.1, Fat 12.6, SaturatedFat 3.5, Cholesterol 69.6, Sodium 214.9, Carbohydrate 7.7, Fiber 1, Sugar 0.9, Protein 23.7
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
ZESTY CHICKEN
Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.
Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.
SPICY SOUTHERN FRIED CHICKEN
From Country Living. A buttermilk marinade tenderizes the chicken and helps create a crisp, flaky crust while frying. This has little spicy flavor to it, but not so much it will burn your mouth. Note: I cooked mine in a deep-fryer for about 15 minutes. Prep time includes time for marinating chicken.
Provided by Beth A.
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Buttermilk Marinade:.
- In a gallon-sized sealable plastic bag or a large bowl with a tight-fitting lid, combine the buttermilk, mustard, salt, dry mustard, cayenne, and black pepper.
- Add the chicken pieces and turn to coat.
- Seal and refrigerate for at least 2 hours or overnight.
- Frying the chicken:.
- Preheat oven to 150 degrees.
- In a 13x9x2-inch pan, whisk together flour, baking powder, dry garlic, and salt. (OR combine all in empty bread bag, add chicken pieces and shake to coat.).
- Add chicken pieces and turn to coat thickly.
- Let the chicken stand 10 minutes, turning occasionally to recoat with flour.
- Shake off excess flour before frying.
- In a 10-inch by 12-inch heavy-gauge skillet with a deep-fry thermometer attached, heat the vegetable shortening over medium-high heat, bringing it to 375 degrees.
- In batches of four, fry the chicken pieces, turning once when the coating is sealed and begins to brown - 3 to 4 minutes.
- Reduce the heat to medium to lower the temperature to 325 degrees.
- Maintain temperature and continue to fry, turning the pieces halfway through cooking time until chicken is golden brown and cooked through - about 20 more minutes.
- Transfer to a wire rack on a baking sheet and place in oven to keep warm.
- Repeat the procedure for the remaining batches.
- Serve warm or at room temperature.
Nutrition Facts : Calories 3078.8, Fat 294.8, SaturatedFat 85.1, Cholesterol 186, Sodium 1486.2, Carbohydrate 57.1, Fiber 2.4, Sugar 6.8, Protein 56.2
SPICY FRIED CHICKEN RECIPE BY TASTY
Classic fried chicken gets a spicy update with the help of a few simple ingredients. This fried chicken recipe is crispy, zesty, and super delicious!
Provided by Katie Aubin
Categories Dinner
Time 2h25m
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large bowl whisk together the sour cream and hot sauce.
- Season the chicken thighs on both sides with salt and pepper. Add to the marinade and coat well. Cover the bowl with plastic wrap and place in the refrigerator for at least 1-2 hours, or overnight.
- Heat the vegetable oil in a large high-walled skillet over high heat until it reaches 350°F (180°C).
- Set aside 1 teaspoon of the buffalo seasoning mix, then add the rest to a large bowl with the flour and whisk to combine.
- Remove the chicken from the marinate and coat in the flour mixture, shaking off any excess.
- Fry the chicken, 2 thighs at a time, in the hot oil, flipping frequently to ensure even cooking, for about 15 minutes, until golden brown. Transfer to a paper towel-lined plate to drain.
- Season the chicken with reserved buffalo wing seasoning.
- Serve and enjoy!
ZESTY CHICKEN SAUTé
In a recent Cookbook Swap, I received some STELLAR cookbooks from Chef #22015. This recipe is from one of them. "Cheap. Fast. Good!" by Beverly Mills and Alicia Ross. What a wonderful book! This recipe is now one of my favourites. The chicken is perfectly spiced, in my opinion. I love the ease of preparation! You may need to increase the spice mixture though (if you like it thick like I do!). I made up a batch of the spices and when it was gone, I simply made up another half recipe of it. Worked out perfectly with no waste!
Provided by Saturn
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the chili powder, garlic powder, onion powder, cumin, salt (if using) and allspice (if using) in a gallon-size zipper-top bag and seal the bag. Shake the bag to combine the spices thoroughly. (NOTE: I usually omit the onion powder and put in about a 1/2 tsp lemon pepper. I like that the best!).
- Place the chicken breast halves, one at a time, between two sheets of waxed paper or plastic wrap and pound them with several whacks of a meat mallet or rolling pin so that they are an even 1/2 inch thick. Peel off the paper. (Each serving should be about 6 ounces, so if the breast halves are large, cut them in half lengthwise.).
- Place the chicken pieces in the bag with the spices, seal it, and shake until the chicken is coated with the spice mixture. Set the bag aside.
- Heat the oil in an extra-deep 12 inch skillet over medium heat. Add the chicken pieces and cook until lightly browned on the first side, 4 to 5 minutes. Turn the chicken and cook until no longer pink in the center, another 4 to 5 minutes.
- Transfer the chicken to a platter and serve.
- A salad would be great alongside. My family's favourite is Deep Browned Potatoes (Recipe #47957) and corn.
Nutrition Facts : Calories 201.4, Fat 4.6, SaturatedFat 1, Cholesterol 108.9, Sodium 209.7, Carbohydrate 1.5, Fiber 0.4, Sugar 0.1, Protein 36.4
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