Dianas Fried Chicken Recipes

CHICKEN BREASTS DIANE

Steps:

• Place chicken breast halves between wax paper and pound slightly with mallet.
• Sprinkle with salt and pepper.
• Heat 1 Tbsp each oil and butter in large skillet.
• Cook chicken over high heat 4 minutes each side.
• Do not cook longer or they will be dry.
• Transfer to a warm serving platter.
• Add chives, lime, brandy, parsley, and mustard to pan, whisking constantly for 15 seconds.
• Whisk in broth.
• Stir until sauce is smooth.
• Whisk in remaining butter and oil.
• Pour sauce over chicken and serve immediately.

COPYCAT KFC RECIPE

Steps:

• Gather the ingredients.
• Combine the egg and buttermilk in a large bowl. Soak the chicken pieces in the mixture.
• Put the flour in a separate bowl and whisk in all 11 herbs and spices-salt, sage , pepper, paprika, oregano, onion salt, marjoram , dried basil, chili powder, garlic powder , and MSG seasoning.
• Remove the chicken from the buttermilk mixture, letting the excess drip off. Roll the chicken in the seasoned flour until completely covered.
• Add the lard to a Dutch oven or pressure fryer and heat to 365 F. Be sure to follow the manufacturer's directions if using a pressure fryer.
• Using a utensil, lower 4 pieces of the chicken into the hot oil, and if using a pressure fryer, lock the lid in place. Be careful not to burn yourself with the hot oil.
• Allow to fry for 8 to 10 minutes, until the chicken turns golden brown and thoroughly cooks.
• If using a pressure fryer, release the pressure according to the manufacturer's directions. Then, remove the finished chicken to paper towels or a metal rack to drain.
• Repeat with the remaining 2 pieces of chicken.
• Serve and enjoy.

DIANE'S CHICKEN DISH

Steps:

• Whisk together the vinegar, olive oil, water, and Italian dressing mix in a bowl. Stir in the chicken; allow chicken to marinate while preparing the remaining ingredients.
• Heat the butter in a skillet over medium-high heat. Stir in the onion and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Remove the the chicken from the marinade using a slotted spoon, and transfer to the skillet; reserve the remaining marinade. Cook and stir the chicken until no longer pink in the center, 3 to 5 minutes.
• Stir in the mushrooms; cook and stir until they begin to soften, about 2 minutes. Add tomato and reserved marinade, then sprinkle cheese on top. Do not stir. Cover and simmer on low heat until cheese is melted and chicken is tender, about 20 minutes. Allow the dish to rest for a few minutes before serving.

DIANA'S FRIED CHICKEN

Steps:

• Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
• In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
• Set up three bowls.
• In the first bowl add 1 cup flour and all the salt.
• Mix well in the second bowl add eggs and milk and whisk well.
• In the third bowl add remaining flour, pepper and spike.
• Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
• Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.