Commando Fried Chicken Recipes

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COMMANDO FRIED CHICKEN



Commando Fried Chicken image

Make and share this Commando Fried Chicken recipe from Food.com.

Provided by FeedMePlz

Categories     Chicken

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 9

2 cups buttermilk
1 tablespoon hot sauce
3 lbs chicken, boneless, skinless
1/2 cup egg substitute
1/4 cup Dijon mustard, whole-grain
1 cup corn flakes
1/4 cup parmesan cheese, grated
1 tablespoon dried oregano
cooking spray

Steps:

  • Combine buttermilk and hot sauce in a bowl.
  • Place chicken in a shallow pan and pour buttermilk mixture over chicken. Cover tightly and marinate in the refrigerator for 2 hours.
  • Preheat oven to 350°F.
  • Combine egg substitute and whole-grain mustard in a shallow dish. Combine cereal, Parmesan, and oregano in a second shallow dish.
  • Remove chicken from marinade and drain excess liquid.
  • Dip chicken pieces, 1 at a time, into the egg mustard mixture and then dredge in the cereal mixture.
  • Place chicken on a wire rack set on top of a baking sheet. Lightly spray the chicken with cooking spray.
  • Bake for 35 minutes or until chicken is fully cooked through and juices run clear when pierced with a knife.

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!

Provided by Elaine O

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Yield 8

Number Of Ingredients 6

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

Steps:

  • Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
  • Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
  • Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
  • Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g

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