Helens Italian Style Fried Chicken Recipes

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PAN FRIED ITALIAN CHICKEN THIGHS



Pan Fried Italian Chicken Thighs image

This flavorful chicken dinner requires just a few minutes time to prepare. The hardest part of this recipe is waiting while the chicken slowly cooks on its own.

Provided by Mary Younkin

Number Of Ingredients 8

1 tablespoon coconut oil or light flavored olive oil
4 chicken thighs (depending on size (4 large pieces fill my skillet))
kosher salt
freshly ground black pepper
granulated garlic or garlic powder
dried oregano
dried basil
herbs de Provence

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 PAN FRIED CHICKEN



Italian Pan Fried Chicken image

Italian Fried Chicken,a delicious moist and tender chicken dish. Made with fresh Italian spices, fast and easy, the perfect weeknight recipe.

Provided by Rosemary Molloy

Categories     Main Dish

Time 40m

Number Of Ingredients 8

4 chicken legs, thighs or breasts
1 1/2 teaspoons oregano
pinch of thyme
3/4 teaspoon salt
3 sprigs rosemary (remove the leaves)
1 clove garlic chopped
2 tablespoons olive oil
1/2 cup water (more if needed)

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)

Nutrition Facts : Calories 340 kcal, Protein 21 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 119 mg, Sodium 546 mg, ServingSize 1 serving

ITALIAN FRIED CHICKEN



Italian Fried Chicken image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 cloves garlic, grated
Kosher salt and freshly ground pepper
3/4 cup milk
1/2 teaspoon paprika
1/4 teaspoon dried oregano
4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
1 bulb fennel, cored and thinly sliced, plus 1 tablespoon chopped fronds
1 romaine heart, thinly sliced
1 cup roughly chopped fresh parsley
1 cup extra-virgin olive oil
Juice of 1 lemon
1 1/2 cups peanut oil, for frying

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.

Nutrition Facts : Calories 496 calorie, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 161 milligrams, Sodium 178 milligrams, Carbohydrate 10 grams, Fiber 3 grams, Protein 59 grams

HELEN'S ITALIAN STYLE FRIED CHICKEN



Helen's Italian Style Fried Chicken image

Helen's Italian Style Fried Chicken

Provided by Samantha Mendez

Categories     Lunch     Supper

Time 35m

Yield 6

Number Of Ingredients 10

chicken breasts, thinly sliced
flour
salt
pepper
lemon zest
italian seasoning
parmesan cheese, grated or shredded
flour
eggs
milk

Steps:

  • Thinly slice chicken breasts into 1/4 to 1/2 inch slices. Season with salt and pepper and set aside.
  • In a large skillet, add enough oil to cover the bottom of the pan up to 1/4 inch deep. Heat the oil on medium heat while preparing your chicken for frying.
  • Set up a dredging station with three medium sized bowls or trays. Fill one bowl one (1) with 1/4 cup unseasoned flour. Fill bowl two (2) with eggs and milk. Whisk together to combine. In bowl three (3), add 1/2 cup of flour, salt, pepper, Italian seasoning, lemon zest, and parmesan cheese and mix to combine.
  • In bowl (1), place a slice of seasoned chicken breast into the unseasoned flour and completely coat the chicken with the flour and shake off excess flour.
  • Place the floured chicken into the egg and milk mixture, bowl (2), and coat the entire slice completely. Let the excess drip off.
  • Next, place the coated chicken breast into the flour cheese mixture, bowl (3), and press the flour and cheese mixture on to the chicken breast to ensure that it sticks. Completely cover and gently tap off the excess.
  • Place the breaded chicken breast into the hot oil and fry for three to five minutes on each side or until golden brown. *Remember not to crowd the pan. I recommend a minimum of two to three slices depending on the size of the pan. *
  • Repeat steps 4-7 until all of the chicken is cooked through. Drain chicken on a tray lined with paper towels to absorb excess grease.
  • Serve immediately while still warm. Enjoy!

ITALIAN PAN-FRIED CHICKEN



Italian Pan-Fried Chicken image

I love this recipe for many reasons-but mostly because it is both simple and delicious. It was passed down from an Italian grandmother and I modified it slightly to suit my family's taste. - Karen Mahlke, Estero, Florida

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

6 bone-in chicken thighs (about 2-1/4 pounds)
1/2 teaspoon pepper
1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon minced fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon minced fresh basil or 1/8 teaspoon dried basil
2 tablespoons olive oil
9 garlic cloves, minced and divided
3/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon chicken base
1/2 cup chardonnay or chicken broth
1 tablespoon heavy whipping cream
1 tablespoon cold butter

Steps:

  • Sprinkle chicken with pepper. Combine rosemary, oregano and basil; sprinkle half the herb mixture over chicken. In a large skillet over medium heat add chicken, skin side down. Brown chicken on both sides. Add 8 garlic cloves; cook 1 minute longer. Stir in vinegars and chicken base. Cook, covered, on low heat until a thermometer reads 170°-175°, 15-20 minutes., Remove chicken to a serving platter; keep warm. Add chardonnay to pan; increase heat to medium-high. Bring to a boil; cook, uncovered, until liquid is reduced by half, 8-10 minutes, stirring to loosen browned bits from pan. Strain sauce. Return to pan and add remaining garlic clove and herb mixture; heat through. Stir in cream; remove from heat. Whisk in butter until creamy. If needed, return pan briefly to very low heat to soften the butter. (Do not allow butter to melt completely or sauce may separate.) Serve with chicken. If desired, garnish with additional basil and rosemary.

Nutrition Facts : Calories 317 calories, Fat 22g fat (6g saturated fat), Cholesterol 89mg cholesterol, Sodium 425mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein.

EAST SIDE MARIO'S HELL'S KITCHEN CHICKEN (POLLO ITALIAN)



East Side Mario's Hell's Kitchen Chicken (Pollo Italian) image

I have never tried a dish at East Side Mario's that I did not enjoy. Found this one out surfing the net and tried it. It was a nice alternative to a traditional Chicken Parmesan, and the sauce would also taste lovely over grilled chicken. *If you would like to spice this up a bit, add the optional crushed red pepper. *(Spicey option added based on Sam#3's review July 2008)

Provided by Cook4_6

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 (14 ounce) can tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/4-1/2 teaspoon crushed red pepper flakes
2 teaspoons oil or 2 teaspoons butter
1 garlic clove, smashed
4 boneless skinless chicken breasts
2 tablespoons fresh parsley, chopped
1/2 cup mozzarella cheese, shredded

Steps:

  • Pour tomatoes into blender or food processor.
  • Add basil, tarragon, salt, pepper and crushed red pepper.
  • Puree until smooth.
  • Melt margarine in large frypan.
  • Saute garlic over medium heat 1 minute.
  • Add chicken breasts, saute, turning once or twice until golden on both sides.
  • Turn chicken fleshy side down and cover with tomato mixture.
  • Bring to a boil, reduce heat and simmer 15 minutes until tender.
  • Remove chicken and place fleshy side up, in a warm oven proof dish.
  • Stir parsley into sauce and spoon over chicken breasts.
  • Sprinkle with Mozzarella.
  • Place under heated broiler 1 minute just until cheese melts.

Nutrition Facts : Calories 214.6, Fat 8.3, SaturatedFat 2.9, Cholesterol 86.6, Sodium 544, Carbohydrate 4.9, Fiber 1.4, Sugar 2.8, Protein 29.2

ITALIAN-STYLE CHICKEN SKILLET



Italian-Style Chicken Skillet image

Make our Italian-Style Chicken Breasts in only 25 minutes. With Italian-Style Chicken Breasts you get a better-for-you recipe and a tasty skillet.

Provided by My Food and Family

Categories     Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 5

4 small boneless skinless chicken breasts (1 lb.)
1 onion, halved, sliced
1 red pepper, cut into thin strips
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup KRAFT Tuscan House Italian Dressing

Steps:

  • Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until chicken is done (165ºF). Remove chicken from skillet; cover to keep warm.
  • Add vegetables to skillet; cook, uncovered, 4 min. or until crisp-tender, stirring occasionally.
  • Stir in broth and dressing. Return chicken to skillet; cook 1 min. or until chicken is heated through.

Nutrition Facts : Calories 210, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 70 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 25 g

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