Next Level Fried Chicken Recipes

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NEXT LEVEL FRIED CHICKEN



Next level fried chicken image

Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 54m

Number Of Ingredients 14

8 skinless boneless chicken thighs
sunflower oil, for deep-frying
2 tbsp paprika
2 tsp garlic granules
1 tsp chilli powder
1 tsp black pepper
½ tsp dried oregano
1 chicken stock cube
500ml whole milk
2 tbsp cider or white wine vinegar
1 egg
100g self-raising flour
100g cornflour
¼ tsp turmeric

Steps:

  • To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
  • Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
  • Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn't drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
  • When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.

Nutrition Facts : Calories 556 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.8 milligram of sodium

BEST-EVER FRIED CHICKEN



Best-Ever Fried Chicken image

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1 tablespoon dried thyme
1 tablespoon paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon pepper
1 large egg
1/3 cup 2% milk
2 tablespoons lemon juice
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying

Steps:

  • In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.

EASY FRIED CHICKEN



Easy Fried Chicken image

This is very easy yet crispy fried chicken, and I hope it will be liked by others as much as my family likes it.

Provided by Tuny

Time 20m

Yield 8

Number Of Ingredients 7

5 cups vegetable oil for frying, or as needed
½ cup cornstarch, or more as needed
2 pounds skinless, boneless chicken breast
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon ground black pepper
1 teaspoon cayenne pepper

Steps:

  • Heat 2 inches of oil in a deep saucepan over medium heat. Place cornstarch in a bowl.
  • Slice chicken into 1/2-inch thick pieces. Transfer to a bowl and mix with salt, garlic powder, black pepper, and cayenne.
  • Divide chicken into 2 or 3 portions and dredge in cornstarch until evenly coated and all white; add more cornstarch if necessary.
  • Lower chicken carefully into the hot oil in batches. Fry until crispy on the outside and no longer pink in the center, about 1 minute per side. Transfer to a paper towel-lined plate to drain. Serve hot.

Nutrition Facts : Calories 353.3 calories, Carbohydrate 14.9 g, Cholesterol 64.6 mg, Fat 23.8 g, Fiber 0.5 g, Protein 19.1 g, SaturatedFat 4.4 g, Sodium 791.5 mg, Sugar 0.2 g

NEXT LEVEL CHICKEN PIE



Next level chicken pie image

Discover the secrets to a great chicken pie. We use an easy one-pan filling, and bake it in a cake tin so it can be easily turned out and cut into neat wedges

Provided by Barney Desmazery

Categories     Dinner

Time 1h55m

Number Of Ingredients 13

50g butter
1 leek, finely sliced
8 skinless, boneless chicken thighs, cut into chunks
1 thyme sprig, leaves picked
2 bay leaves
2 tbsp plain flour
100ml white wine or dry sherry
300ml chicken stock
100ml crème fraîche or double cream
1 tbsp mustard (we used wholegrain, but use whatever variety you have)
150g cold butter, cut into cubes, plus extra for the dish
400g self-raising flour, plus extra for dusting
1 egg, beaten

Steps:

  • Melt the butter in a casserole dish over a low heat. Add the leek, chicken, herbs and seasoning, and cook for 10-12 mins until the chicken is cooked, the leeks have softened, and the mixture is simmering. Stir in the flour and cook for 3 mins until the mix resembles a sandy paste. Pour in the wine or sherry, and bubble for 1 min, then stir in the stock, crème fraîche or cream and the mustard. Bring to a simmer. Cook for 10 mins until the chicken is cooked through. Season to taste, remove from the heat and leave to cool completely. Tip into a container and chill for 2 hrs, or overnight. Will keep chilled for up to two days.
  • To make the pastry, rub the butter into the flour with a large pinch of salt until completely combined. Add half the beaten egg and 4 tbsp ice-cold water, and bring together into a dough using your hands, adding a little more water if needed. Knead for a minute so it completely comes together, then chill for 1 hr.
  • Butter a 20cm loose-bottomed cake tin. Roll two-thirds of the pastry out until large enough to line the tin with some overhanging. Use it to line the tin, then spoon in the filling. Roll out the remaining pastry until large enough to cover the pie. Brush the edge of the pastry with a little of the remaining beaten egg, then drape over the pie to close it. Trim the edge, then press with a fork to seal. Chill until you're ready to cook. Will keep chilled for up to 24 hrs.
  • Heat the oven to 220C/200C fan/gas 7 with a baking sheet inside. Brush the pie with some of the remaining beaten egg, then lightly score a criss-cross pattern on top using a sharp knife. Bake on the hot sheet for 20 mins, then brush with the rest of the egg, season with sea salt flakes and bake for 15-20 mins more until deep golden. Remove from the oven and rest for 10 mins, then carefully remove from the tin, put on a board and cut into wedges to serve.

Nutrition Facts : Calories 722 calories, Fat 41 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 1 grams sugar, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 2.3 milligram of sodium

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