Pan Fried Chicken Parsley Pan Jus Recipes

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CHARLES' COUNTRY PAN FRIED CHICKEN



Charles' Country Pan Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 8h20m

Yield 4 servings

Number Of Ingredients 7

1 whole chicken (about 4 pounds), cut into 8 pieces
Kosher salt and freshly ground pepper
1 teaspoon garlic powder
Soybean or canola oil, for frying
2 cups whole milk
3 large eggs
2 cups all-purpose flour

Steps:

  • In a bowl or resealable plastic bag, season the chicken with 1 tablespoon salt, 1/2 teaspoon pepper and the garlic powder. Cover or seal and refrigerate overnight or up to 24 hours.
  • Pour 1/2 to 1 inch of oil into a deep 12-inch cast-iron skillet and heat until a pinch of flour sizzles upon contact (about 360 degrees F). Set a wire rack on top of a rimmed baking sheet and set aside. In a bowl, whisk together the milk and eggs. Place the flour in a separate bowl. Dip the chicken in the egg wash, drain off the excess, then dredge in the flour, shaking off the excess.
  • Working in batches, place the chicken skin-side down in the skillet and fry for 3 minutes without moving. Continue to fry, turning the chicken every 1 to 2 minutes to ensure even browning and cooking, until the chicken is cooked through, 11 to 15 minutes. Drain on the rack and serve hot, warm or at room temperature.

ROASTED CHICKEN JUS



Roasted Chicken Jus image

Provided by Tyler Florence

Categories     condiment

Time 55m

Yield approx 1 cup

Number Of Ingredients 11

6 chicken wings
1 large onion, quartered
3 medium carrots, roughly chopped
2 stalks celery, roughly chopped
5 sprigs thyme
1 head garlic, cut in 1/2
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/4 cup dry white wine
2 cups low-sodium chicken broth
2 tablespoons cold unsalted butter, cut into cubes

Steps:

  • Preheat oven to 350 degrees F. In a roasting pan add chicken wings, vegetables, thyme and garlic. Season well with salt and pepper and drizzle with olive oil. Roast for 30 minutes until the wings are nice and brown.
  • Remove from the oven and set over medium-high heat on the stove top. Add white wine to deglaze and scrape the brown bits off the bottom of the pan using a wooden spoon. Add the chicken stock and continue to simmer for 5 minutes to reduce the liquid until about 1 cup remains. Remove from heat and strain through a china cap, pushing some of the vegetable pulp through the strainer with the back of a ladle - this will help thicken the jus slightly. Add the cold butter cubes to the jus and swirl until it melts. Season again with salt and pepper.

SOUTHERN PAN FRIED CHICKEN



Southern Pan Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 1h14m

Yield 6 servings

Number Of Ingredients 12

3 pounds bone-in chicken, cut into pieces
2 quarts cold water
1/2 cup kosher salt
1 quart buttermilk
1 1/2 cups all-purpose flour
1 1/2 teaspoon fine sea salt
1/2 teaspoon fresh ground pepper
1/4 cup cornstarch
2 tablespoons potato flour
1 pound lard
1/4 pound unsalted butter
1/4 pound bacon or smoked pork shoulder

Steps:

  • Rinse chicken under cold running water. Mix water and kosher salt in large bowl, stirring until salt dissolves. Cover chicken with salt mixture and refrigerate overnight (minimum 4 hours).
  • Remove chicken from salt water brine and immerse in buttermilk. Allow to marinate overnight (minimum 4 hours). Remove chicken from buttermilk, holding each piece to drip excess buttermilk back into bowl. Lay chicken on a wire cooling rack set over a sheet pan.
  • Mix flour, sea salt, pepper, cornstarch, and potato flour in a large bowl. Dredge chicken parts in flour mixture, shaking off excess. Lay chicken parts on the wire cooling rack.
  • Using large cast iron, or heavy skillet, melt the lard and butter together and add the bacon or pork shoulder. When the mixture is hot (but not smoking), add the chicken, 1 piece at a time, in a single layer, skin side down. The chicken should be half covered in the butter-lard mixture. Cook each piece 10 to 12 minutes per side, turning once, or more often if necessary, to brown evenly. Dark meat cooks more slowly than white meat. To check for doneness, cut a thigh to the bone and check for redness. When evenly browned, removed the cooked chicken and place on cooling rack. Serve hot or allow to cool to room temperature.

PAN ROASTED CHICKEN AU JUS



Pan Roasted Chicken Au Jus image

Make and share this Pan Roasted Chicken Au Jus recipe from Food.com.

Provided by VKuuipo Bridges

Categories     Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves (about 1 1/4 lb)
3 tablespoons butter or 3 tablespoons margarine
1/2 cup finely chopped shallots or 1/2 cup onion
1 garlic clove, finely chopped
1/3 cup balsamic vinegar (regular or white)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 tablespoons finely chopped pitted mediterranean olives
1 tablespoon finely chopped fresh parsley
1 (10 ounce) box couscous, prepared according to package directions

Steps:

  • In 12-inc nonstick skillet, melt 1 tbsp butter over medium-high heat, and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
  • Remove and keep warm.
  • In same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
  • Add broth and return to a boil.
  • Reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
  • Remove from heat.
  • Stir in remaining 2 tbsp butter.
  • Meanwhile, in small bowl, combine olives with parsley;set aside.
  • Serve chicken over couscous, then top with sauce and olive mixture.

Nutrition Facts : Calories 493.4, Fat 11, SaturatedFat 6, Cholesterol 91.3, Sodium 184.8, Carbohydrate 58.8, Fiber 3.7, Protein 37

PAN-FRIED CHICKEN BURGERS



Pan-Fried Chicken Burgers image

Delicious chicken burgers for grilling or pan frying! Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

Provided by B~sizzle

Categories     Main Dish Recipes     Burger Recipes     Chicken

Time 1h10m

Yield 4

Number Of Ingredients 18

4 tablespoons olive oil
½ red onion, diced
½ red bell pepper, diced
1 jalapeno pepper, diced
2 cloves garlic, diced
1 ½ pounds ground chicken
¼ cup diced artichoke hearts
4 tablespoons diced black olives
1 large egg
2 tablespoons seasoned bread crumbs
1 tablespoon minced fresh parsley leaves
1 teaspoon dried oregano
½ teaspoon Hungarian paprika
½ teaspoon chili powder
½ teaspoon red pepper flakes
½ teaspoon ground cumin
½ teaspoon celery salt
¼ teaspoon ground sage

Steps:

  • Heat 2 tablespoons oil in a medium saute pan over medium heat. Add onion, bell pepper, jalapeno pepper, and garlic. Saute until onion is translucent and vegetables are soft, 5 to 7 minutes. Remove from heat and let cool, about 10 minutes.
  • Add cooled vegetables to chicken and mix thoroughly. Add artichokes, olives, egg, bread crumbs, parsley, oregano, paprika, chili powder, red pepper flakes, cumin, celery salt, and sage. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
  • Heat remaining olive oil in the same pan over medium-high heat. Cook patties until no longer pink in the centers, 2 to 3 minutes per side.

Nutrition Facts : Calories 368.1 calories, Carbohydrate 7.2 g, Cholesterol 145.3 mg, Fat 18.3 g, Fiber 1.6 g, Protein 42.2 g, SaturatedFat 3 g, Sodium 470.3 mg, Sugar 1.7 g

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