Batter Fried Chicken From Cooks Illustrated Recipes
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
CRISPY BATTER-FRIED CHICKEN
This chicken is really good! The batter is light and crispy and the herbs add a nice flavor. From the Great American Cookbook recipe collection. This also makes great chicken sandwiches!
Provided by CaliMay
Categories Chicken
Time 29m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the chicken breasts between two pieces of waxed paper. Pound to 1/2" thickness using a meat mallet. Set aside.
- Place egg whites and tarragon in a shallow bowl. Beat with a fork until frothy. Combine flour, garlic powder, cornstarch and baking soda in another shallow bowl and mix well. Dip the chicken in flour then egg white mixture and turn to coat. Dip in flour again and coat completely.
- Heat the oil to 350 F in a deep medium skillet. Add 2 chicken breasts to the skillet. Cook, turning once, until golden brown and cooked through, about 7-10 minutes. Drain on paper towels. Repeat with remaining chicken.
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