Ellens Fried Chicken Recipes

ELLEN'S FRIED CHICKEN

ELLEN'S FRIED CHICKEN image

Categories Dinner

Yield 8 people

Number Of Ingredients 9

Ingredients

2 chickens, cut into 8 pieces (I always use the boneless chicken breasts)
4 eggs
1/4 Cup water
3 Cups unbleached all-purpose flour
1 Tbs paprika
2 tsp salt
1 1/2 tsp freshly ground black pepper
3 Cups corn oil
2 lemons

Steps:

Rinse the chicken pieces and pat dry. Beat the eggs and water together in a shallow bowl. In another shallow bowl, stir together the flour, paprika, salt and pepper. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess. Heat the oil in a deep-fryer or large deep skillet to 375 degrees. It should be hot, but not smoking. Lower the heat slightly, and fry the chicken in the oil in small batches until golden and crisp all over, 10-15 minutes. Drain the chick on paper towels. Serve hot or at room temperature, with lemon wedges.

ELLEN'S CRISPY FRIED CHICKEN

ELLEN'S CRISPY FRIED CHICKEN image

Back in the day, I've made a lot of fried chicken for my family but since I've been living alone I just don't often go to the trouble. I just resurrected my recipe because I've missed it and the kids and the boyfriend love it! I hope you will too. 04-25-15

Provided by Ellen Bales

Categories Other Main Dishes

Time 50m

Number Of Ingredients 12

Ingredients

4 boneless skinless chicken breasts
1 c (or more if needed) all purpose flour
1/2 tsp seasoned salt
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 c crisco oil
FOR THE GRAVY:
1/4 c oil or drippings
1/4 c flour, seasoned as above
2 c milk

Steps:

1. Rinse chicken and pat dry; set aside. In a shallow bowl or flat dish, mix together the flour and the seasonings. Heat oil in a large skillet.
2. While the oil is heating, dredge chicken pieces well in the seasoned flour. Be sure to cover all sides. Place coated pieces in the hot oil and set heat on medium high.
3. Brown chicken on all sides, being careful not to burn it. When it has browned to your liking, reduce heat to low, add 1/4 cup of water, and cover.
4. Cook chicken, covered, for about 40 minutes or until fork-tender. Remove lid, turn heat up to medium-high, and add a little more oil if needed. Re-brown the chicken until it has a crispy crust.
5. Remove chicken to a plate lined with paper towels to drain. Place in a warm oven while preparing the gravy.
6. TO MAKE GRAVY: Pour all but 1/4 cup oil from skillet. Scrape pan to loosen browned pieces of batter. Remove skillet from heat and stir in 1/4 cup seasoned flour. Place skillet over low heat; cook and stir flour until lightly browned. Slowly add 2 cups milk, stirring to reduce lumping. Add more seasoning if desired. Serve with mashed potatoes or biscuits, or bread, and over chicken.

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