AWESOME PAN FRIED CHICKEN FROM COOKS ILLUSTRATED
If you want crispy skin, this is the recipe for you. This is a slight modification on a wonderful recipe for pan fried chicken from Cooks Illustrated. The chicken ends up with a wonderful crispy skin and it only takes 30 minutes to cook.
Provided by strawberrybird
Categories Chicken Breast
Time 30m
Yield 8-10 pieces, 4-10 serving(s)
Number Of Ingredients 5
Steps:
- Wash chicken. Pat dry and season lightly with salt and pepper.
- Heat 2 tbsp oil over medium high heat. Add chicken skin side down. Cook for 6-8 minutes.
- Carefully flip chicken in pan, using tongs. (I find that a rolling motion, as opposed to a pulling or pushing, helps to get the chicken up without pulling off the skin.) Reduce heat to medium low. Add chicken broth. Cover pan and cook 15 minutes.
- Remove chicken from pan. Pour off broth into a bowl or saucepan for use in gravy. Carefully wipe out pan with paper towels.
- Add remaining tbsp of oil in pan. Place chicken pieces back in pan skin side down. Cook another 5 minutes.
Nutrition Facts : Calories 97.4, Fat 10.5, SaturatedFat 1.4, Sodium 143.1, Carbohydrate 0.2, Sugar 0.1, Protein 0.9
BATTER-FRIED CHICKEN FROM COOK'S ILLUSTRATED
Make and share this Batter-Fried Chicken from Cook's Illustrated recipe from Food.com.
Provided by KathyP53
Categories Chicken Thigh & Leg
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Whisk one qwt. cold water, salt, and sugar in large bowl until sugar and salt dissolve. Add chicken and refrigerate for 30 minutes or up to one hour.
- Whisk water, flour, cornstarch, pepper, paprika, baking powder, salt, and cayenne in large bowl until smooth. Refrigerate batter while chicken is brining.
- Heat oil in large Dutch oven over medium-high heat to 350 degrees. Remove chicken from refrigerator, pour off brine, and pat dry with paper towels.
- Rewhisk batter. Transfer half of chicken to batter. One by one, remove chicken from batter (allowing excess to drip back into bowl) and transfer to oil. Fry chicken, adjusting burner as necessary to maintain oil temperature between 300 and 325 degrees, until deep golden brown and white meat registers to 160 degrees, 12-15 minutes.
- Drain chicken on wire rack set inside rimmed baking sheet. Bring oil back to 350 degrees and repeat with remaining chicken. Serve.
- Can reheat by placing chicken on wire rack set inside a rimmed baking sheet and warming in a pre-heated 450 degree oven for about 10 minutes.
SOUTHERN PAN-FRIED CHICKEN
In this recipe, Edna Lewis and Scott Peacock call for an overnight brine for the chicken and a further buttermilk bath that should last for 8 to 12 hours. That's a lot of unattended prep time before you get around to frying them in a slurry of lard and butter flavored with country ham. This is a time commitment, but the result - cooked in a cast-iron pan - is food to impress, and impress deeply, a dish made of humble ingredients that would be welcome on the finest china. Even better? It's just as good cold as it is hot.
Provided by Kim Severson
Categories main course
Time P1DT1h15m
Yield 4 to 6 servings.
Number Of Ingredients 10
Steps:
- The night before serving: Place chicken in a large bowl and set aside. In a large pitcher, combine kosher salt with 6 cups of water and stir until the salt has dissolved. Pour salted water over chicken pieces until they are submerged. Cover and refrigerate overnight.
- In the morning, drain chicken pieces and rinse chicken and bowl. Return chicken to bowl and cover with buttermilk. Cover and refrigerate for 8 to 12 hours.
- About 1¼ hours before serving, combine the lard, butter and ham in a large heavy skillet. Cook over low heat, skimming as needed, until ham is lightly browned, 30 to 45 minutes. Using a slotted spoon, remove ham and brown bits from fat. Increase heat to medium high to heat the fat to 335 degrees.
- In a shallow bowl combine flour, cornstarch, salt and pepper; mix well. Dredge chicken pieces thoroughly in flour mixture, then pat well to remove excess flour. Working in batches (do not crowd pan), place chicken pieces skin side down in fat. Cook 8 to 10 minutes on each side, until chicken is golden brown and cooked through. Drain on crumpled paper towels. Serve hot, warm, at room temperature or cold.
Nutrition Facts : @context http, Calories 1071, UnsaturatedFat 48 grams, Carbohydrate 26 grams, Fat 89 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 35 grams, Sodium 1141 milligrams, Sugar 8 grams, TransFat 1 gram
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