Crispy Pan Fried Chicken Recipe 435

CRUNCHY PAN-FRIED CHICKEN

Steps:

• Combine first 3 ingredients in a shallow dish. Dip chicken in egg, and dredge in cornmeal mixture.
• Cook chicken in hot oil in a large skillet over medium-high heat 3 to 5 minutes on each side or until done.

CRISPY FRIED CHICKEN

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.

EXTRA CRISPY SOUTHERN FRIED CHICKEN

Steps:

• Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes. Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain the fried chicken on paper towels and serve warm or at room temperature.

EASY CRISPY BREADED CHICKEN BREAST

Steps:

• If the chicken breasts are thicker than 1 inch, either pound them to a 1-inch thickness or slice them into 2 thin layers.
• Crack the eggs in a bowl and whisk with a fork.
• Put the bread crumbs on a large plate.
• Heat the oil in a large non-stick frying pan over medium-high heat.
• Dip each chicken breast in eggs first on both sides, then dip in breadcrumbs on both sides, pressing into the bread crumbs so they stick better.
• Put breaded chicken breasts on a frying pan, making sure they are not touching. Sprinkle the chicken with 1/3 tsp salt and 1/8 tsp pepper.
• Cook for 4 minutes, then carefully flip the chicken with a spatula. Sprinkle with remaining 1/3 tsp salt and 1/8 tsp pepper.
• Cook the chicken for another 4 minutes, or until cooked through (uniformly white in the middle).

SPICY CRISPY FRIED CHICKEN

Steps:

• In a large bowl, lined with a brining or roasting bag, combine buttermilk, garlic, onion slices, 1/2 cup hot sauce and salt (if using).
• Add chicken and tie the bag close so that the chicken is completely submerged in the brine.
• Refrigerate for up to 3 hours.
• Pour off the brine and shake off excess brine from chicken. (You can rinse if desired. I didn't)
• Combine the seasoning blend.
• Taste the seasoning blend to make sure it is salty and spicy enough for your taste. Adjust the seasoning if needed.(It should taste bold)
• Place chicken on a baking tray and sprinkle on up to half of the seasoning mixture generously over the chicken on both sides. Set aside.
• Mix the rest of the spices into the flour. DO THIS GENTLY. IF THAT SPICY FLOUR "SMOKE" GETS IN YOUR NOSTRILS IT WILL BURN. TRUST ME. Taste the flour and make sure it tastes seasoned Add in more seasoning to your liking. Flour SHOULD taste seasoned. (I usually add in more salt, garlic powder, onion powder, and cayenne)
• Place the flour mixture into a large paper bag.
• Add chicken to the bag.
• Close the bag tightly and shake to coat the chicken.
• Remove the coated chicken from bag and shake off the excess flour. Set aside.
• In a large dish, combine eggs, water, hot sauce and garlic powder.
• Dip each piece of coated chicken into the egg mixture and shake off the excess egg mixture. (Use one had to place the chicken in the mixture and the other hand to pull it out to minimize clumping)
• Place chicken back into paper bag and shake to coat one last time.
• Remove chicken from bag and place on a plate. It's time to fry!
• Add oil to deep skillet and heat until a test piece of flour fries gently. (about 350 degrees. See Note)
• Add chicken to skillet and cook until golden. (Oil should completely cover chicken. Fry dark meats together and white meats together. Do not overcrowd the pan.)
• When done, place chicken on a plate lined with paper towels to drain.
• Sprinkle with cajun seasoning as soon as the chicken come out of the oil, if desired.
• Serve hot and add hot sauce!

CRISPY FRIED CHICKEN

Steps:

• In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.
• When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.
• Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.
• Working one at a time, remove chicken pieces from buttermilk mixture. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.
• Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece about half way through, until the chicken reaches an internal temperature of 165 degrees F.
• Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving.

QUICK AND EASY PAN FRIED CHICKEN

Steps:

• Bone the chicken legs being careful to leave the skin on. Pat the skin side dry with a paper towel and salt liberally.
• Meanwhile heat the oil in a large frying pan on medium heat.
• Place the chicken pieces skin side down into the pan; now salt the top side of the chicken using remaining salt and do the same with the oregano.
• Cook without turning for precisely 15 minutes; you will see the chicken cooking through from the bottom upwards. Dont be tempted to continue the cooking over the 15 minutes because we are now going to flip the chicken over for 2 to 3 minutes only to finish off the topside.
• Plate with skin side down and serve with seasonal vegetables or salad.
• Watch for the look of surprise on others faces as they take the first crispy, succulent mouthful.