Super Easy Fried Chicken Recipes

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SUPER-FAST FRIED CHICKEN



Super-Fast Fried Chicken image

Make crowd-pleasing fried chicken fast with this recipe from chef Carla Hall. Keep the skin on the chicken thighs to allow the flavor of the sweet paprika and spicy cayenne in the batter to sink in for just 15 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Number Of Ingredients 8

2 pounds bone-in, skin-on chicken thighs (about 8)
Coarse salt and pepper
1 clove garlic, minced and crushed into a paste with the flat side of a chef's knife
1 1/2 cups all-purpose flour
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon fine salt
1/3 cup peanut oil, plus more if needed

Steps:

  • Season chicken with coarse salt and pepper, then rub with garlic. Let sit 15 minutes. In a large zip-top bag, combine flour, paprika, cayenne, and fine salt. In batches, add chicken and shake well until evenly coated. If you have time, let chicken sit 15 minutes.
  • In a 10-inch heavy skillet, heat oil over medium until it reaches 365 degrees. The oil is ready when a little flour dropped in bubbles and sizzles steadily.
  • Shake excess flour off a piece of chicken, then carefully place in oil, skin side down. Repeat, adding just a few more pieces to skillet (do not crowd pan). Adjust heat to keep a steady sizzle and maintain 365 degrees. Cover and cook until chicken is browned on bottom, about 7 minutes. Carefully flip each piece, then cover and cook until chicken is cooked through, about 8 minutes.
  • Drain chicken on paper towels. Repeat with remaining chicken, replenishing and reheating oil between batches, if necessary.

Nutrition Facts : Calories 388 g, Fat 21 g, Fiber 1 g, Protein 30 g, SaturatedFat 5 g

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

SUPER EASY FRIED CHICKEN



Super Easy Fried Chicken image

I had a craving for fried chicken one night, when the internet was down, and just threw this together, and my family loved it! They said it was better than takeout!

Provided by Kelly Shanley

Categories     Fried Chicken

Time 50m

Yield 4

Number Of Ingredients 12

2 cups chicken broth
2 pounds bone-in chicken pieces, such as breasts, thighs, and drumsticks
2 cups all-purpose flour, or more as needed
1 tablespoon garlic powder
1 tablespoon onion powder
1 ½ teaspoons seasoned salt
1 ½ teaspoons lemon-pepper seasoning
1 ½ teaspoons salt
1 ½ teaspoons dried basil
1 teaspoon dried oregano
1 pinch cayenne pepper
2 cups oil for frying, or as needed

Steps:

  • Pour chicken broth into a large mixing bowl.
  • Wash chicken pieces and pat dry. Place chicken pieces into the broth and let soak while preparing flour mixture.
  • Mix flour, garlic powder, onion powder, seasoned salt, lemon-pepper seasoning, salt, basil, oregano, and cayenne pepper together in a large, shallow dish until well blended.
  • Heat 2 inches oil in a deep saucepan over medium heat.
  • Remove one piece of chicken at a time from the broth and dredge in the flour mixture until evenly coated. Lower a few pieces of coated chicken carefully into the hot oil. Fry until golden brown and juices run clear, about 10 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.

Nutrition Facts : Calories 830.4 calories, Carbohydrate 52.1 g, Cholesterol 193.7 mg, Fat 46.7 g, Fiber 2.4 g, Protein 47 g, SaturatedFat 11.4 g, Sodium 2146.5 mg, Sugar 2 g

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