Moms Roast Chicken Recipes
MOM'S MOIST ROASTED CHICKEN
Growing up my mom would make fried chicken but it was always greasy - and always dry so we did this the other day and it came out so very very good.....so my daughters called this Mom's Best.
Provided by Ravenseyes
Categories Chicken
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place chicken pieces into buttermilk, hot sauce, salt, pepper and smashed garlic. Make sure you work the buttermilk into the chicken pieces. Cover with plastic wrap and place in the fridge for anywhere from one hour to 24 hours. (I took the skin off of the chicken breasts, left the skin on the smaller pieces.).
- Remove the chicken from the marinade, do not dry, just let the buttermilk drip off. Combine flour with cayenne salt and pepper, dredge each piece through the flour - in a separate plate add your panko place each piece of chicken into the panko and press into the chicken.
- Heat the oil to 300°-325°F place the chicken into the oil and allow to cook without turning for the first 8 minutes, turn and when you have completed the turn check the internal temp of the chicken it should be between 140°-145°F.
- Place onto paper towel to drain any excess oils - place into the oven for 15 minutes at 325°F Your internal temp should be 160°F -- enjoy!
Nutrition Facts : Calories 2516.1, Fat 238.6, SaturatedFat 22.1, Cholesterol 91.2, Sodium 979.4, Carbohydrate 64.3, Fiber 3.1, Sugar 8, Protein 34.5
SUNDAY'S BEST CHICKEN
I am the busy mom of four and a nursing student, so weeknight dinners are often rushed. Sunday dinners are very important to our family and everyone loves when I make this old-fashioned chicken recipe. It's the best chicken recipe there is!-Amy Jenkins, Mesa, Arizona
Provided by Taste of Home
Categories Dinner
Time 2h55m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Finely grate the zest from the lemons to measure 2 tablespoons; set aside. Coarsely chop 2 lemons; place chopped lemons and rosemary sprigs in the chicken cavity. Save remaining lemon for another use., Place chicken on a rack in a shallow roasting pan; brush with oil. Combine the minced rosemary, pepper, salt and lemon zest; rub over chicken., Bake, uncovered, at 350° for 2-1/4 to 2-3/4 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°, basting occasionally with drippings. (Cover loosely with foil if chicken browns too quickly.), Let stand for 15 minutes before carving. Discard lemons and rosemary sprigs.
Nutrition Facts : Calories 555 calories, Fat 34g fat (9g saturated fat), Cholesterol 179mg cholesterol, Sodium 801mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 57g protein.
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