Banquetcrispyfriedchickencopycat Recipes

BANQUET CRISPY FRIED CHICKEN (COPYCAT)

Steps:

• RINSE chicken; MARINATE chicken at least 2 hours in refrigerator, in the thoroughly blended and dissolved BRINE solution.
• GRIND soya granules (texturized soy protein) in a clean spice mill or coffee grinder (preferably, grind in two batches), until 4 tablespoons are yielded; GRIND any other seasonings that need to be ground, separately (grind as finely as possible -- especially fennel seeds).
• MEASURE the BREADING ingredients into a large bowl except the flour and cornstarch; BLEND mixture well using a whisk; BREAK up any clumps if present using the back of a spoon; MIX in 3 1/2 cups pre-sifted all-purpose flour plus 1/2 cup packed cornstarch, using the whisk to blend well.
• POUR 2 quarts warm water into a large container for the WATER WASH.
• REMOVE chicken from the BRINE using tongs.
• DIP each breaded portion chicken at a time into the BREADING until evenly coated.
• DIP chicken into the WATER WASH, followed with the BREADING again; REMOVE double-breaded chicken with tongs and place on a rack; ALLOW chicken to rest and absorb breading for a few minutes.
• PREHEAT manufacturer's recommended amount of frying fat in deep-fryer to 315°F (OR) preheat enough fat to immerse chicken completely in deep heavy stovetop pot to 315°F (maintain, using a deep-fryer thermometer to gauge).
• ADD breaded chicken to the elevated fry basket in deep-fryer without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); LOWER the basket slowly into the hot fat (or gently lower breaded chicken pieces using tongs into stovetop pot, 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).
• DRAIN chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried; SERVE and enjoy!

PERFECT CRISPY FRIED CHICKEN

Steps:

• Place chicken drumsticks and thighs in a bowl and pour enough buttermilk over chicken to cover. Cover and refrigerate for 12 to 24 hours.
• Combine flour, cornmeal, granulated onion, granulated garlic, thyme, salt, paprika, monosodium glutamate, baking powder, and cayenne pepper in a large, wide bowl.
• Remove chicken from buttermilk and shake off excess. Discard buttermilk. Pat chicken dry with paper towels.
• Dip chicken into egg whites and press into flour mixture. Allow coated chicken to rest on a wire rack for 20 to 30 minutes.
• Fill a cast-iron skillet or deep fryer with vegetable oil about 1/3 full. Heat to 350 degrees F (175 degrees C).
• Preheat oven to 250 degrees F (120 degrees C).
• Fry chicken in hot oil in batches until golden brown and no longer pink in the center, 8 to 10 minutes per side. Thighs may take longer to fry than drumsticks. Transfer fried chicken to a wire rack or a paper towel-lined tray to drain. Keep chicken warm in preheated oven while frying remaining pieces.

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CRISPY BAKED 'FRIED' CHICKEN

Steps:

• Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet.
• Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.
• Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate.
• In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs.
• Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens.
• Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g
• Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper.
• Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g

EXTRA-CRISPY FRIED CHICKEN

Steps:

• In a large measuring cup or pitcher, combine ¼ cup salt and 2 cups hot tap water. Stir until dissolved. Add 2 cups cold tap water and stir to combine.
• Add chicken pieces to a large resealable plastic bag. Pour brine into bag and seal. Transfer to refrigerator, 8-12 hours.
• Fill a large dutch oven or cast iron pot with enough oil to reach a depth of 4 inches. Over medium-high, heat oil to 350 degrees on a candy or deep fry thermometer. Place a wire rack over a sheet pan and place next to stove.
• In a deep pie plate or cake pan, combine flour, cayenne, paprika, celery seed, 1 tablespoon plus 1 teaspoon salt, and 1 tablespoon plus 1 teaspoon black pepper. Whisk to combine. Remove a piece of chicken from brine. Without shaking off too much liquid, dip directly into flour mixture. Using both hands, adhere flour mixture to chicken, using a pinching motion with your fingers to create a rough, shaggy texture with the flour. The more you pinch to create this shaggy effect, the more crunchy and textured the fried chicken will be. Place on a baking sheet and repeat with remaining pieces.
• Carefully lower 3-4 pieces of chicken into the hot oil. Do not overcrowd. Fry, flipping occasionally until chicken pieces are deeply golden and read 160 degrees on an instant-read thermometer, about 10-12 minutes. Remove with a slotted spoon to the prepared rack, and repeat with remaining pieces, adjusting the flame to maintain 350 degrees.
• Serve.

THE BEST CRISPY CHICKEN PARMESAN RECIPE BY TASTY

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

COPYCAT FRIED CHICKEN SANDWICH

Steps:

• Cut each chicken breast horizontally in half; place in a large bowl. Add buttermilk and hot sauce; toss to coat. Refrigerate, covered, 8 hours or overnight. , Preheat air fryer to 400°. Stir eggs into chicken mixture. In a shallow dish, whisk flour, garlic powder, onion powder, paprika, pepper and salt. Remove chicken from buttermilk mixture. Dredge chicken in flour mixture, firmly patting to help coating adhere. Repeat, dipping chicken again in buttermilk mixture and then dredging in flour mixture., Place chicken on a wire rack over a baking sheet. Refrigerate, uncovered, for 30 minutes. Using a pastry brush, lightly dab both sides of chicken with oil until no dry breading remains. , In batches, arrange chicken in a single layer in greased air fryer. Cook until a thermometer reads 165° and coating is golden brown and crispy, 7-8 minutes on each side. Remove chicken; keep warm. Toast buns in air fryer until golden brown, 2-3 minutes. Top bun bottoms with chicken. If desired, serve with optional toppings.