Fahdreiteh Chicken Recipes

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FAHDREITEH CHICKEN



Fahdreiteh Chicken image

I originally got this recipe from Dudi Gur who donated it to a community cookbook. Fahdreiteh means mixed-up in Yiddish, but this chicken is anything but. A heavenly and delicious smell will pervade the house which is in equal only to the taste of the chicken itself.

Provided by Mirj2338

Categories     Chicken

Time P1DT1h20m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 kg chicken pieces
1 1/2 heads garlic, crushed
1 tablespoon sweet paprika
3 teaspoons sea salt
4 tablespoons vegetable oil
1/2 teaspoon soy sauce

Steps:

  • Clean the chicken well and wipe dry.
  • Prepare a marinade with the crushed garlic, paprika, sea salt, salt, oil and soy sauce.
  • Let the mixture rest of 20 minutes.
  • Place the chicken pieces in the marinade and turn to cover well.
  • Cover the dish and place in the refrigerator for 24 hours (or 16, at least).
  • Bake uncovered for approximately one hour at 250 degrees Celsius.

Nutrition Facts : Calories 643.5, Fat 46.9, SaturatedFat 12, Cholesterol 187.5, Sodium 1369, Carbohydrate 5.6, Fiber 0.7, Sugar 0.3, Protein 47.7

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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