Fried Chicken Italian Style Millies Recipes

MILLIE PASQUINELLI'S FRIED CHICKEN

Steps:

• In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
• Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
• Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

CRISPY ITALIAN OVEN CHICKEN

Steps:

• Preheat the oven to 400 degrees. Line a large baking tray or half sheet pan with foil and place all the chicken pieces on it, skin side down. Sprinkle with salt, pepper, and spices and flip each piece skin side up. Drizzle a little oil over the skin on each piece of chicken and rub lightly to coat. Sprinkle again with salt, pepper, and spices.
• Bake for one hour, until most of the fat has rendered out of the chicken and the skin is golden brown and crisp. Remove from the oven and let rest about 5 minutes before serving. Enjoy!

PAN FRIED ITALIAN CHICKEN THIGHS

Steps:

• Pour the oil into a large stainless or cast-iron skillet over medium heat. (A non-stick skillet will work as well, although it isn't required.) Generously sprinkle the skin side of the chicken thighs with spices and then place them in the hot skillet, skin side down. Sprinkle the other side of the thighs and then, without moving them, cook uncovered for about 20-25 minutes. Let them cook until the fat has rendered and the skin is deep golden brown and crisp; this could take as long as 30 minutes.
• If the skin is sticking to the pan, it likely isn't finished on that side. Reduce the heat as needed if the skin starts to burn before it is evenly golden brown. Turn the thighs over and continue to cook for about 20 more minutes. When the meat closest to the bone is cooked through, the chicken is done. Enjoy!

ITALIAN FRIED CHICKEN

Steps:

• Combine the flour, half of the garlic, 1 teaspoon salt and a few grinds of pepper in a large bowl; set aside. Combine the milk, paprika, oregano, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in another large bowl. Add the chicken, turning to coat; set aside 15 minutes.
• Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil, the lemon juice, and salt and pepper to taste in a bowl.
• Heat the remaining 3/4 cup plus 2 tablespoons olive oil and the peanut oil in a large cast-iron skillet over high heat until a deep-fry thermometer registers 350 degrees F. Dredge the chicken in the flour mixture; add to the skillet skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high. Fry until golden and cooked through, 8 more minutes. Transfer to a rack. Blot with paper towels; season with salt. Serve with the salad.

ITALIAN PAN FRIED CHICKEN

Steps:

• In a medium to large-sized frying pan add 2 tablespoons olive oil, then add the chicken, sprinkle with half of the ingredients oregano, thyme, salt, rosemary leaves and chopped garlic turn the legs and sprinkle with the remaining ingredients.
• Add the water and cover cook on high heat until boiling then lower heat to low / medium for approximately 35 minutes (check occasionally), check for doneness after 30 minutes**, if cooked remove cover raise the heat and cook until water has evaporated. Turning to brown on both sides. Serve immediately. Enjoy!
• ** you can check to make sure they are done by using an instant-read thermometer (the chicken should be at least 165°F when cooked)

KAREN'S ITALIAN PAN-FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat egg in a shallow bowl. Spread bread crumbs in a separate shallow bowl. Dip chicken in egg, allowing excess to drip back into the bowl. Press the dipped chicken into the bread crumbs until evenly coated on all sides.
• Heat 2 tablespoons canola oil in a skillet over medium heat; cook chicken until no longer pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining canola oil in a separate skillet over medium heat; cook and stir roasted red peppers until heated through, 3 to 5 minutes.
• Transfer chicken to a casserole dish and top with Asiago cheese and roasted red peppers.
• Bake in the preheated oven until cheese is melted, about 8 minutes.

FRIED CHICKEN, ITALIAN STYLE, MILLIE'S

Steps:

• 1. Place chicken in a bag and pound it, so that the thickness is even. (about 1/4 inch thick or so)
• 2. In a shallow bowl (I like to use a pie plate) add the bread crumbs, Italian seasoning, salt, pepper, garlic & onion powder and crushed red pepper. Mix well
• 3. Put flour in another shallow bowl or plate. Next beat egg with the water in yet another shallow dish. Line them up, flour, egg wash then bread crumb mixture.
• 4. Add oil to skillet. Dip chicken in the flour, then egg wash and finally the bread crumbs.
• 5. If oil is hot, place chicken in skillet and fry for about 5 minutes each side or till completely cooked through. Drain on a rack or on a paper towel.

ITALIAN STYLE FRIED CHICKEN

Steps:

• 1. Wash and pat dry chicken breasts. Slice each breast into thin pieces, I cut the breasts in a diagnal slice. Start heating your olive oil in skillet.
• 2. Mix water and egg with whisk in flat bowl for dipping. Dip each chicken slice in water-egg mixture. Then press in bread crumbs. I salt pepper and garlic salt them now. Then put in heated oil. Fry each piece for a few minutes til golden brown and turn cooking other side same. It is a continuous thing dipping, breading and frying as about one breast sliced will fill most skillets.
• 3. Place the done fried chicken slices on a plate covered in a paper towel to absorb excess oil. Keep warm while frying up other breasts.

ROUND 2 RECIPE - ITALIAN FRIED CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• Break the eggs into a shallow dish and add the milk. Whisk together until well combined. In another shallow dish mix together the cornmeal, Parmesan, and Italian seasoning. Season the chicken with salt and pepper, to taste. Dip the chicken pieces into the egg and milk mixture. Next, dredge the pieces into the cornmeal mixture coating them generously and put them on a large plate.
• In a large skillet, heat the oil over medium-high heat to 360 degrees F. (Dip the end of a wooden spoon into the oil: if bubbles form, the oil is ready for frying.) Fry the chicken until golden brown, about 4 to 5 minutes per side. Remove the chicken pieces to a plate lined with a brown bag to soak up the excess oil. Transfer to a baking sheet and finish cooking them in the oven, about 20 minutes. Arrange on a serving platter and serve.
• Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken.
• Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess.
• In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto.