Shaker Fried Chicken Recipes

SHAKER MACARONI DELIGHT

Steps:

• Cook the macaroni as directed on the package.
• Pour the hot milk over the crumbs and mix in the cheese, pimento, onion, seasonings, and egg yolks.
• Beat the egg whites until stiff and fold into the mixture.
• Add the macaroni
• Bake at 350 for 50 minutes.

CRISPY RANCH FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.

EASY SHAKE AND BAKE CHICKEN

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix flour, salt, paprika, sage and pepper together in a bag. Add chicken parts in a bag and shake until well coated.
• Melt butter/margarine in a 9x13 inch baking dish in the preheated oven. Place chicken in the baking dish skin side down and bake for 20 minutes. Turn pieces and bake another 20 minutes until tender and juices run clear.

CHICKEN FRIED CHICKEN

Steps:

• Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
• Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.

CLASSIC SOUTHERN FRIED CHICKEN

Steps:

• Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
• In a medium bowl, combine the milk and eggs. Whisk to blend well.
• In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
• Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
• Add the dipped chicken pieces to the bag of seasoned flour.
• Seal the bag and shake well to coat the chicken pieces thoroughly.
• Remove to a plate and repeat with the remaining chicken pieces.
• Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
• Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
• With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
• Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

SHAKER STYLE GRILLED CHICKEN THIGHS

Steps:

• Whisk together vinegar, oil, and salt. Stir in garlic and shallots. Place chicken pieces in a zip top bag and pour in marinade. Refrigerate for at least 20 minutes to 3 hours.
• Preheat the grill. Place the chicken on the grill and cook 6-8 minutes per side or until done.
• Let rest briefly before serving.

CHICKEN FRIED CHICKEN WITH WHITE GRAVY

Steps:

• Preheat the oven to 200 degrees F. Fit cooling racks into 2 baking sheets.
• Place 1 chicken breast in a one-gallon resealable plastic bag with the seal left open (alternatively, place between 2 pieces of plastic wrap). Pound with a meat mallet or rolling pin until it is 1/4 to 1/2 inch thick. Repeat with the remaining chicken.
• Whisk together the flour, cornstarch, paprika, garlic powder, cayenne, 2 1/2 teaspoons salt and 1 teaspoon pepper in a shallow dish. Whisk together the buttermilk, hot sauce and egg in a medium bowl. Set up a dredging station by arranging the chicken, dry ingredients, wet ingredients and prepared baking sheet in an assembly line. Dredge 1 chicken breast in the dry ingredients to coat, then dip in the wet ingredients and shake off any excess. Dredge once again in the dry ingredients to coat and transfer to one of the cooling racks. Repeat with the remaining chicken.
• Fill a deep cast-iron skillet with 3/4 to 1 inch of oil. Heat the oil over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in 2 batches, fry the chicken until golden brown, 4 to 5 minutes per side. Place on the second cooling rack and keep warm in the oven until ready to serve.
• For the gravy: Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking continuously, until light brown, about 2 minutes. Pour in the milk in a steady stream while whisking. Add 1 1/4 teaspoons salt and 1 teaspoon pepper, then the vinegar. Cook at a simmer, stirring constantly, until thickened, 1 to 2 minutes.
• Serve the chicken fried chicken topped with the white gravy.

SHAKER FRIED CHICKEN

Steps:

• Mix flour and salt and pepper in a plastic (Ziploc) bag.
• Add chicken pieces, and shake until coated.
• Heat butter and oil together in a large skillet. Add chicken pieces and brown well on both sides.
• Remove chicken pieces when browned and drain fat from skillet. Return chicken to skillet, skin side up.
• Pour half-and-half over chicken, cover skillet, and cook over low heat for 35-40 minutes, until chicken is cooked through and tender.

FRIED CHICKEN BY MARCUS SAMUELSSON RECIPE BY TASTY

Steps:

• In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
• Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
• Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
• NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
• In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
• Add 1 tablespoon of chicken shake and whisk together.
• Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
• Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
• While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
• Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated.
• Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
• Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. NOTE: Adjust heat to keep the oil between 350-375˚F (180-190˚C).
• Drain on a rack set over a baking sheet. Rest 8-10 minutes.
• Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
• Sprinkle with additional chicken shake.
• Enjoy!