Chickenfriedchickendvo Recipes

SUPER EASY FRIED CHICKEN

Steps:

• Pour chicken broth into a large mixing bowl.
• Wash chicken pieces and pat dry. Place chicken pieces into the broth and let soak while preparing flour mixture.
• Mix flour, garlic powder, onion powder, seasoned salt, lemon-pepper seasoning, salt, basil, oregano, and cayenne pepper together in a large, shallow dish until well blended.
• Heat 2 inches oil in a deep saucepan over medium heat.
• Remove one piece of chicken at a time from the broth and dredge in the flour mixture until evenly coated. Lower a few pieces of coated chicken carefully into the hot oil. Fry until golden brown and juices run clear, about 10 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

EASY FRIED CHICKEN

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.

EASY OVEN-FINISHED FRIED CHICKEN

Steps:

• Slice each chicken breast horizontally into 2 thin fillets. Place chicken in a resealable zip-top bag with buttermilk, Buffalo sauce, and garlic powder. Seal the bag and shake to blend ingredients and evenly coat the chicken. Refrigerate for at least 2 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, poultry seasoning, and pepper in a shallow dish or pie plate. Blend with a fork or whisk.
• Remove chicken from the marinade and shake off excess. Dip chicken in the breading mixture until well and evenly coated on both sides. Discard the remaining marinade.
• Add enough oil to a large skillet so that it thickly coats the bottom; heat over medium-high heat until sizzling but not smoking. Place 2 chicken fillets in the skillet so they fit comfortably; do not overcrowd. Fry until crispy and golden brown, 2 to 3 minutes per side. Drain chicken on paper towels and repeat, adding more oil as necessary, to fry remaining chicken. Transfer chicken to a baking sheet.
• Finish chicken breasts in the preheated oven until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

FRIED CHICKEN

Steps:

• Wash chicken and pat dry. Dip chicken into evaporated milk. Combine flour, cornflakes, salt, and pepper dip chicken into mixture. Pour olive oil into skillet and heat. Cover and cook slowly, turning occasionally, 45 minutes. If you want a crisp crust, remove lid and cook 5 minutes longer.

AIR-FRIED CHICKEN

Steps:

• Toss the chicken thighs in the oil, making sure they are all well-coated.
• Mix the flour with the seasoning, then toss with the chicken thighs - it will be a very light coating, but you can double the flour and seasoning if you prefer a thicker coating.
• Arrange the chicken in one layer on the tray of an air fryer without a paddle, and program to cook for 35 mins. Check the thighs are cooked by pulling the flesh on the underside of one away from the bone - it should come away easily and there should be no pink remaining. Cook for another 5-10 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped into the base of the fryer (you can discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again.

CRISPY FRIED CHICKEN STRIPS

Steps:

• Cut each chicken breast into 3 strips and place in a large bowl. Add milk, eggs, garlic powder, onion powder, paprika, sage, salt, and pepper. Cover and refrigerate for at least 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Coat chicken strips in the flour mixture.
• Fry chicken in the hot oil until golden, no longer pink in the centers, and juices run clear, 5 to 10 minutes, depending on the thickness of the chicken. Work in batches to maintain oil temperature.

EASY AIR-FRIED CHICKEN BREAST

Steps:

• Preheat an air fryer to 360 degrees F (182 degrees C).
• Brush both sides of the chicken breast with olive oil and season with salt, pepper, and garlic powder on one side. Set chicken breast, seasoned side down, into the air fryer basket and sprinkle the other side with salt, pepper, and garlic powder.
• Air-fry for 9 minutes, flip, and cook until chicken breast is no longer pink in the center and the juices run clear, 9 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken breast onto a plate and loosely cover with foil. Let rest for 5 minutes before serving.

MISSISSIPPI FRIED CHICKEN

Steps:

• In colander, rinse chicken breasts. Salt and pepper. Let stand to drain. In plastic sack, combine flour, salt, pepper, and baking powder. Shake chicken in this mixture until well coated. Put chicken in refrigerator for 1/2 - 6 hours. Put 1 inch cooking oil in large skillet. Heat to medium high. Place chicken pieces in skillet. When they are hot and cooking well, turn heat to medium low. Cook 7-10 minutes on each side or until well browned.

OVEN FRIED CHICKEN

Steps:

• 1. Pat chicken pieces dry with paper towels. Melt butter in a 13 x 9 x 2-inch baking pan. Roll chicken pieces in melted butter in pan. Turn skin-side up sprinkle with salt, pepper and potato flakes. 2. Bake, uncovered, at 375° for 1 hour or until tender. Do not turn during cooking.

THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY

Steps:

• Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
• Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
• Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
• 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
• Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
• In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
• In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
• Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
• Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
• Enjoy!

OVEN-FRIED CHICKEN 3

Steps:

• 1. Wash chicken pieces pat dry remove skin, if desired. Combine flour and seasonings in paper bag. Shake 2 to 3 pieces at a time in flour mixture. Arrange chicken pieces in greased shallow pan in single layer. Pour melted butter over chicken. Bake, uncovered, at 350 degrees F. for 60 minutes or until chicken is brown and tender. Serve with Chicken Gravy or Cream Gravy (recipes found in this cookbook).2. Note: For an oven dinner, bake potatoes and carrots along with the chicken. Scrub potatoes and rub with oil. Pare carrots and cut into 2-inch chunks place in loaf pan, dot with butter, season with salt and pepper and cover with foil. Bake for 1 hour at 400 degrees F.

PERFECT PARMESAN CHICKEN STRIPS

Steps:

• Cut chicken into strips and place in a glass bowl. Sprinkle garlic over top. Pour in buttermilk and stir. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
• Combine bread crumbs, Parmesan cheese, and Greek seasoning in a bowl. Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
• Pour olive oil a frying pan and heat over medium heat.
• Roll chicken strips in the bread crumb mixture and place into the hot oil. Cook until browned on the outside and no longer pink in the center and the juices run clear, 10 to 15 minutes. Reduce the heat slightly to prevent burning, if necessary. Cook time depends on how thick your strips are.

CHICKEN FRIED CHICKEN

Steps:

• Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
• Mix flour, salt and pepper in pie dish.
• Pour Milk into a bowl.
• Put saltine cracker crumbs in another pie dish.
• Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
• Dip in milk, then flour mixture, then eggs, then saltines.
• Place breasts in pan. Repeat with each chicken breast.
• Cook chicken for approximately 5 minutes each side or until a golden brown.
• .
• Remove from pan and place on a papertowel lined plate to remove excess grease.
• Serve with gravy to top.
• Enjoy!

OVEN-FRIED CHICKEN 2

Steps:

• 1. Preheat oven to 375° F.2. In a shallow dish, whisk together taco sauce, egg and garlic.3. In a plastic or paper bag, combine crushed pork rinds, chili powder, cumin, oregano, ground cloves and crushed red pepper if using.4. Dip chicken pieces in taco sauce toss in coating mixture place on a greased shallow baking pan. Drizzle with butter bake 45 minutes or until golden and tender, and juices run clear.

STIR-FRIED CHICKEN AND BEAN SPROUTS

Steps:

• 1. Soak dried mushrooms. 2. Skin and bone chicken then shred. Combine cornstarch and sherry. Then add to chicken and toss to coat. 3. Blanch bean sprouts. Shred onion, scallion and soaked mushrooms. 4. Heat oil. Add bean sprouts and shredded vegetables stir-fry 2 minutes. 5. Add salt, sugar and soy sauce and stir-fry to blend in well. Remove vegetables and liquids from pan. 6. Heat remaining oil. Add chicken and stir-fry until it loses its pinkness (about 1 minute). Return vegetables stir-fry 1-2 minutes more. Serve at once. NOTE: Although this dish can be served with rice, it's usually accompanied by Peking doilies (or pancake rolls). Each diner places a bit of the chicken mixture on his doily, rolls it up to enclose the filling, then picks it up with his fingers. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHEEZ-FRIED CHICKEN

Steps:

• 1. Clean, wash and dry chicken. Crush cracker into fine crumbs. Combine crumbs with salt, oregano and celery salt. Place in shallow pan. 2. Roll pieces of chicken in crumbs until well coated. Then dip chicken in mixture of beaten egg and milk. Roll again in remaining crumbs until well coated. 3. Brown chicken, a few pieces at a time, in hot fat, removing and keeping warm. When all pieces are browned, arrange in skillet, cover and cook over low heat until tender, about 30 minutes.

SOUTHERN FRIED CHICKEN

Steps:

• Mix flour, salt, and pepper in a paper bag, put chicken in bag and shake. Melt enough butter and vegetable shortening to cover the bottom 2 inches of a large skillet. Add chicken, cover skillet, and cook slowly for 30 minutes. Uncover, drain fat, and add enough water to cover bottom of skillet. Cover skillet again, simmer for 30 minutes.

FRIED CHICKEN

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

THE BEST FRIED CHICKEN

Steps:

• When you buy fresh chicken to fry, I recommend immediately skinning and rinsing it well. Place the chicken in an airtight container with water, some ice, and salt. (The amount of salt depends on the amount of chicken. For 5-6 pieces, 1 teaspoon of salt dissolved in water is enough.) When we prepare our chicken this way at the Irondale Cafe, we never add extra salt. Store the chicken in the refrigerator for up to 2 days; drain water, and pour buttermilk over chicken. Return it to the refrigerator until you are ready to fry it. Sift flour into a large mixing bowl; set aside. Remove cleaned and skinned chicken from refrigerator. Remove from buttermilk and place on platter; let excess buttermilk drain off. Place drained chicken into flour, turning to coat well, patting it on if necessary. Heat oil in frying pan or fryer to approximately 350°. Place pieces of chicken in pan (place chicken breasts with the thick side down, bone turned toward center of pan). You may have to turn the heat down some, but remember that the cold chicken will cool the oil, and if the oil is not hot enough, the chicken will absorb the oil and be soggy. Fry at medium-high heat approximately 7 minutes; turn chicken over; brown other side for 6-7 minutes. Be sure chicken is well done. Fry dark meat as long as white meat because of the larger bones in the leg and thigh. Note: You may cover the chicken and let it steam for a few minutes, but for crispier chicken, leave it uncovered. Fun Fact: The Irondale Cafe in Irondale, Alabama, is the setting for the novel Fried Green Tomatoes at the Whistle Stop Cafe by Alabama native Fannie Flagg. The first edition was published in 1987. It is the story is of an unfulfilled housewife who befriends an elderly woman in a nursing home. The older woman tells her life story in the now-abandoned town of Whistle Stop, Alabama, and helps the younger woman to cope with her own life. In January 1992, the movie Fried Green Tomatoes hit the big screen. In 1972, the McMichael family bought the Irondale Cafe from Ms. Flagg's great Aunt Bess. The little cafe has grown from a seating capacity of 32 seats in 1972 to 260 seats in 2005. Everyone who comes to the cafe for the first time wants to know all about Miss Bess and the restaurant, and almost all the customers, new and old, order fried green tomatoes. The Irondale Cafe fries 60-70 pounds of fried green tomatoes every weekday . . . and more than that on Sundays!

BUFFALO CHICKEN SALAD

Steps:

• With a sharp knife, carefully slice the chicken breast in half from top to bottom---meaning you'll have two similarly-sized chicken breasts that are much thinner.Heat the butter and olive oil in a small skillet over medium-high heat. Salt and pepper both sides of the chicken breast pieces and pan-fry them on both sides until they're done. Get as much golden brown color on the chicken as you can. When done, remove the chicken from the skillet and pour off any excess fat or oil (but don't clean the pan).Return the chicken to the skillet and pour over the hot sauce. Turn the chicken to coat it on both sides and let it sit in the sauce while you prepare the other ingredients. (The heat should not be on under the skillet.)Toss the salad greens in a large bowl with just enough Fast Blue Cheese Dressing to lightly coat (thin the dressing with a little milk if it's too gloopy). Stir in cruched bacon pieces. Heap some tossed salad into two individual bowls. Sprinkle blue cheese crumbles over the top. Slice the chicken into thin slices (on the bias) and arrange them over the top of each salad. (Dip the slices back into the sauce if necessary to really coat them.)Top the whole thing with more blue cheese crumbles, and serve with celery hearts.To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

CRISPY FRIED CHICKEN

Steps:

• Combine all ingredients set aside.Combine flour and seasonings in medium bowl. Combine egg yolk and water. Add gradually to dry ingredients. Heat Crisco to 365°F in deep fryer to a depth of about 2 inches. Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry in hot Crisco for 15 to 18 minutes or until well browned. Drain on paper