Cat Coras Crispy Fried Chicken Recipes

CAT CORA'S SAFFRON-HONEY ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees. Rinse the chicken and pat it dry with paper towels. Place the chicken on a rack set in a roasting pan.
• Melt 2 T. of butter in a small saucepan. Drizzle the butter over the chicken with a little bit at a time, rubbing and turning the chicken so it's evenly coated on every side. Don't wash the saucepan. Sprinkle the chicken with kosher salt.
• Roast the chicken, breast side up, for 20 minutes; turn the chicken and roast for 10 more minutes. Meanwhile, pour the honey and water into the remaining butter. Add the saffron; heat over low heat until thin enough to brush over the chicken. Turn the chicken breast side up. With a pastry brush or a clean paper towel, brush the mixture over the chicken. Roast for 10 to 15 minutes, or until an instant-read thermometer registers 170 degrees when inserted into the widest part of the thigh without touching the bone. Remove the chicken from the oven and let rest for 10 to 15 minutes before carving.

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

MEGA CRISPY FRIED CHICKEN

Steps:

• Rinse and dry the chicken parts with paper towels.
• Sprinkle the chicken parts generously with salt and pepper.
• Whisk thoroughly in a medium bowl the 2 eggs, 1/2 cup milk and the 1 t. salt.
• Mix together on a plate: flour, 2 t. salt and 2 t. black pepper.
• Heat the shortening in a deep, heavy pot or deep-fat fryer to 350 degrees.
• Toss the breast meat pieces in the flour mixture and then moisten thoroughly in the egg mixture. Lift each piece out of the egg mixture, letting the excess drip off.
• Roll in the flour mixture again until completely coated. Sprinkle each piece with paprika.
• Then immerse into the hot oil. Fry for about 15 minutes or until cooked "through," turning the pieces several times.
• Remove the pieces to a baking sheet lined with brown paper bag or paper towels. Hold in a warm oven.
• Repeat the process with the thighs and drumsticks, frying those pieces for about 20 minutes.

CAT CORA'S CRISPY BAKED "FRIED" CHICKEN

Steps:

• Preheat oven to 425 degrees.
• Pour 2 teaspoons olive oil nto baking dish large enough to hold 6 chicken pieces. Rub oil over dish with your fingers so it's completely but lightly coated. Set aside.
• Rinse chicken in cold water and pat dry.
• In wide bowl or plate, season flour with salt and pepper. Dredge each piece of chicken through flour so it's completely coated. Tap chicken against bowl to jar loose excess flour and set pieces aside. Discard flour.
• Crush corn flakes by placing them in large resealable plastic bag, carefully pressing bag to push out air. Seal up bag and run over flakes with a rolling pin. Open bag and pour crushed flakes into a wide bowl or plate.
• In large bowl, mix buttermilk, mustard, ground mustard, red pepper, paprika, sage and sesame seeds. Give each floured chicken piece a good buttermilk bath and then roll in corn flake crumbs.
• Arrange chicken pieces in oiled baking dish and slide the dish into hot oven. Cook for 15-20 minutes, lower heat to 375 and cook for another 25-30 minutes until cooked through and crispy. Juices should run clear when meat is pierce with a knife. Serve.