All American Fried Chicken Recipes

AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY

Steps:

• Combine the chicken with all the marinade ingredients in a large bowl. Stir to make sure each piece of chicken is coated evenly, then cover with cling film and chill for about an hour.
• Combine all of the breading ingredients in a large bowl, then roll the marinated chicken pieces in the flour, shaking off excess. Repeat with the rest of the chicken.
• Heat oil in a skillet over high heat to about 350°F.
• Fry 3-4 pieces at a time for about 15-20 minutes until the breading is dark golden brown, flipping several times to ensure the breading cooks evenly and does not burn. The heat of the oil should drop to about 320°F.
• Drain the chicken on paper towels or on a wire rack, resting for about 10-15 minutes.
• Enjoy!

GREAT ALL-AMERICAN FRIED CHICKEN

Steps:

• NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
• MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
• IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
• IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
• ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
• CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
• FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
• MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
• REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
• SERVE and enjoy!

BUTTERMILK FRIED CHICKEN

Steps:

• For the marinade, in a medium bowl, whisk together the buttermilk, shallot, garlic, jalapeño, 2 teaspoons salt, and 1 teaspoon black pepper.
• With a rolling pin or a meat mallet, pound the chicken breasts between 2 sheets of parchment paper until they are evenly 1/2 inch thick. Slice each chicken breast in half crosswise so you have 2 pieces approximately the same size.
• Add the chicken to the marinade, cover with plastic wrap, and refrigerate for at least 8 hours but not more than 24 hours.
• Meanwhile, in a medium bowl, whisk together the flour, baking powder, paprika, cayenne pepper, celery salt, 1 tablespoon salt, and 1 1/2 teaspoons black pepper and set aside.
• When ready to cook the chicken, preheat the oven to 250 degrees. Place a sheet pan with a baking rack on it in the oven.
• Pour the oil into a medium (9-inch round x 4 1/2-inch high) Dutch oven, such as Le Creuset, fitted with a candy thermometer, until the oil is 2 inches deep. Heat the oil over high heat until the temperature reaches 350 degrees.
• Meanwhile, lift the chicken from the marinade, dredge it well in the flour mixture, submerge it again in the marinade, then dredge again in the flour mixture, dusting off the excess. Transfer the chicken to a plate or sheet pan until ready to fry.
• When the oil is 350 degrees, lower three pieces only(!) carefully into the oil with a slotted spoon and adjust the heat to keep the oil at 350 degrees. Don't crowd the chicken! Cook for 5 minutes exactly, turning once to brown evenly. With the slotted spoon, transfer the chicken to the sheet pan in the oven to keep warm. Fry the remaining three pieces, sprinkle all the chicken with salt, and serve hot.

ALL-AMERICAN OVEN "FRIED" DRUMSTICKS RECIPE - (4.4/5)

Steps:

• Preheat oven to 350°F. Place flour in a shallow dish. In a second shallow dish, beat eggs with milk, just until mixed. In a plastic bag, mix together bread crumbs and seasonings. Dredge chicken in flour, 1 or 2 pieces at a time, coating evenly. Dip floured chicken pieces into egg mixture, then place in bread crumb mixture; close bag and shake to coat well. Place butter in a large baking dish and melt in the oven. Arrange chicken in a single layer over melted butter, turning to coat both sides. Bake 25 minutes; turn chicken and bake an additional 25 minutes or until golden brown and no pink remains.

ALL-AMERICAN FRIED CHICKEN

Steps:

• In large resealable plastic bag, combine Lawry's® Seasoned Salt, Lawry's® Seasoned Pepper and flour. Add chicken, a few pieces at a time, and toss to coat.
• In 12-inch deep skillet, heat 1-inch oil over medium-high heat and cook chicken, turning twice, 25 minutes or until chicken is thoroughly cooked; drain on paper towels.

ALL-AMERICAN FRIED CHICKEN

Steps:

• In large resealable plastic bag, combine Lawry's® Seasoned Salt, Lawry's® Seasoned Pepper and flour. Add chicken, a few pieces at a time, and toss to coat.
• In 12-inch deep skillet, heat 1-inch oil over medium-high heat and cook chicken, turning twice, 25 minutes or until chicken is thoroughly cooked; drain on paper towels.

SOUTHERN FRIED CHICKEN

Steps:

• Season chicken pieces with salt, pepper, and paprika. Roll in flour.
• Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

ALL-AMERICAN FRIED CHICKEN

Steps:

• In large resealable plastic bag, combine Lawry's® Seasoned Salt, Lawry's® Seasoned Pepper and flour. Add chicken, a few pieces at a time, and toss to coat.
• In 12-inch deep skillet, heat 1-inch oil over medium-high heat and cook chicken, turning twice, 25 minutes or until chicken is thoroughly cooked; drain on paper towels.

ALL-AMERICAN FRIED CHICKEN

Steps:

• In large resealable plastic bag, combine Lawry's® Seasoned Salt, Lawry's® Seasoned Pepper and flour. Add chicken, a few pieces at a time, and toss to coat.
• In 12-inch deep skillet, heat 1-inch oil over medium-high heat and cook chicken, turning twice, 25 minutes or until chicken is thoroughly cooked; drain on paper towels.

ALL AMERICAN CHICKEN FRIED STEAK WITH CREAM GRAVY

Steps:

• Steak:.
• Adjust an oven rack to middle postiton in oven and heat oven to 200*F. Toss the flour, 1 tbls. salt, 1 teaspoons pepper and cayene together in a shallow dish. In a second shallow dish, beat the buttermilk, egg, baking powder, and baking soda together(it will get foamy).
• Pat the steaks dry with paper towels, then season with salt and pepper. Dredge the steaks through the flour, then coat with buttermilk mixture, then coat again with the flour. Lay the battered steaks on a wire rack.
• Pour the oil into a large large Dutch oven or pan until measures 1". Heat the oil over medium high heat until it reaches 375*. Fry 3 of the steaks until deep golden brown on both sides, about 5 minutes, then transfer to a paper towel lined plate to drain. Return the oil to 375*. and repeat with the remaining steaks. Move the steaks to a clean wire rack set over a rimmed baking sheet and keep warm in the oven.
• Gravy:.
• Carefully strain the hot oill through a fine meshed strainer into a medium pot. Return any broened bits from the strainer along with 2 tbls. of the frying oil to the Dutch oven.
• Return the Dutch oven to medium heat until the oil is shimmering. Add the onion and thyme and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 15 seconds. Stir in the flour and cook for 1 minute. Whisk in the broth, scraping up any browned bits. Whisk in the milk, salt, pepper, and cayenne and simmer until the gravy has thickened, about 5 minutes. Spoon the gravvy over the steaks before serving. Enjoy!

ALL-AMERICAN FRIED CHICKEN

Steps:

• In large resealable plastic bag, combine Lawry's® Seasoned Salt, Lawry's® Seasoned Pepper and flour. Add chicken, a few pieces at a time, and toss to coat.
• In 12-inch deep skillet, heat 1-inch oil over medium-high heat and cook chicken, turning twice, 25 minutes or until chicken is thoroughly cooked; drain on paper towels.