CHINESE BRANDY FRIED CHICKEN
Make and share this Chinese Brandy Fried Chicken recipe from Food.com.
Provided by Tichiba
Categories Meat
Time P1DT15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
- Preparation of batter:.
- Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
- Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
- Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
- Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.
BRANDY FRIED CHICKEN
Make and share this Brandy Fried Chicken recipe from Food.com.
Provided by foodart
Categories One Dish Meal
Time P1DT10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
- In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
- In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.
FRIED CHICKEN
Steps:
- Whisk together the buttermilk and hot sauce in a large bowl. Submerge the chicken pieces in the buttermilk mixture and refrigerate overnight.
- Take the chicken out of the fridge, remove it from the buttermilk and drain on a rack set over a baking sheet to catch any excess brine. Set aside. Whisk the flour together with the panko, salt and pepper. One by one, dredge the chicken pieces in the flour mixture, tapping off excess breading. Set the breaded chicken back on the rack and set aside.
- Preheat the oven to 350 degrees F.
- Pour enough peanut oil into a Dutch oven so that there is 2 inches of oil but it does not go higher than halfway up the pot. Heat over medium-high heat until the oil registers 350 degrees F on a thermometer.
- Fry the chicken in batches of 3 or 4 pieces, turning every 1 to 2 minutes, and watching the oil temperature closely. The chicken should be cooked to a deep golden brown and an internal temperature of 165 degrees F, about 10 minutes for wings and 12 minutes for breasts, thighs and legs. After taking the chicken out of the oil, set it on a baking sheet, immediately sprinkle with salt, and then place it in the oven for 5 minutes to finish cooking through. When done, place the fried chicken on a clean rack with layered paper towels on the bottom to absorb grease. Let cool for about 10 minutes before serving.
BRANDIED-BACONY CHICKEN
I've never made a secret of my love and respect for a plain, old-fashioned, unreconstructed roast chicken. Why would I? But sometimes it's good to play, and the brandy and bacon here bring flavor (and help the bird bronze up beautifully) but not distraction. It's still what it is. Alongside, I serve the potato and mushroom gratin that follows and a lemony, crunchy green salad, (itals) et c'est tout. (unitals). This is not speedy-speedy in actual cooking time but it's fantastically helpful when you have people for supper since all it requires is about 10 minutes prep, and then you can lay the table, have a drink, put on lipstick while everything cooks happily by itself in a hot oven.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 3
Steps:
- Heat oven to 425 degrees F.
- In a small frying pan, cook the bacon over medium heat until it's crisp and the pan full of gorgeous bacony fat, about 4 minutes. Take the pan off the heat, the bacon out of the pan and straight into the cavity of the chicken, sitting the chicken breast side up in a roasting pan as you do so. Pour the brandy into the still hot frying pan and let bubble for a minute. Pour the brandy mixture over the chicken. Place the roasting pan into the hot oven and roast for 45 minutes, making sure juices run clear between leg and body. Let rest 10 minutes before carving.
BURTON'S SOUTHERN FRIED CHICKEN WITH WHITE GRAVY
Breaded buttermilk fried chicken and a pan-drippings gravy with milk or cream. The gravy is great on the chicken, but mash up some potatoes with some butter and cream and bake up some cornbread or biscuits and you have the quintessential southern meal with some northern urban twists.
Provided by Jinbellroc
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 8h50m
Yield 4
Number Of Ingredients 21
Steps:
- Whisk buttermilk, onion powder, parsley, tarragon, sage, paprika, and 1 teaspoon cayenne pepper in a bowl. Place chicken breast pieces in buttermilk mixture, stir to coat, and marinate in refrigerator at least 8 hours (up to 2 days). Drain chicken pieces in a colander.
- Mix 2 cups all-purpose flour, garlic salt, onion salt, 1 teaspoon cayenne pepper, salt, and black pepper in a heavy, resealable plastic bag. Whisk eggs with 2 tablespoons milk in a bowl; season with salt and black pepper.
- Heat grapeseed oil in a large, heavy skillet over medium-high heat until a pinch of flour dropped into the oil sizzles. Place 1/2 cup all-purpose flour into a shallow bowl.
- Press chicken pieces into unseasoned flour, dip into egg mixture, and place into plastic bag of seasoned flour. Close bag and shake to coat chicken.
- Fry coated chicken in hot oil until golden brown, 8 to 12 minutes on the first side and 6 to 8 minutes on the second side. Drain on a rack.
- Drain oil, leaving 1/4 cup oil in skillet. Reduce heat to medium. Whisk quick-mixing flour and milk into hot oil until combined. Bring gravy to a simmer and cook, whisking constantly, until thickened and creamy, about 5 minutes. Season with salt and white pepper. Serve gravy with fried chicken.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 85.3 g, Cholesterol 139.4 mg, Fat 21 g, Fiber 3.3 g, Protein 32.4 g, SaturatedFat 5.6 g, Sodium 1147.7 mg, Sugar 12.2 g
EASY FRIED CHICKEN
This is very easy yet crispy fried chicken, and I hope it will be liked by others as much as my family likes it.
Provided by Tuny
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
- Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
- Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
- Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.
Nutrition Facts : Calories 353.3 calories, Carbohydrate 14.9 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 791.5 mg, Sugar 0.2 g
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