Chesters Fried Chicken Recipes

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CHESTER'S FRIED CHICKEN



Chester's Fried Chicken image

Crispy, flaked and juicy fried chicken. I got this recipe from Chester who also attened a culinary class at CFJP. Chester recommends that if you have not had much experience frying chicken start with the drumsticks. When I made this I seasoned the chicken as directed, but for my family this was to salty, so next time I'll just season my flour. I did use 1 cup of flour and coated 6 chicken drumsticks. I used my deep fryer and fryed the chicken 15 minutes.

Provided by internetnut

Categories     Lunch/Snacks

Time 25m

Yield 4-5 chicken drumsticks, 4-5 serving(s)

Number Of Ingredients 6

soul seasoning (Chester uses store bought, you can use garlic powder, onion powder instead)
goya seasoning (orange and white box)
flour (1/2-1 cup)
1 egg
4 -5 chicken drumsticks (or 4-5 pieces of chicken)
oil

Steps:

  • Mix sesaoning together season chicken very well with some of the seasoning. Place flour in a bag and season the flour also with some of the seasoning.
  • Place chicken in seasoned flour. Whisk egg. Dip floured chicken in egg wash, then place dipped chicken back into flour and shake well until completely coated.
  • Heat oil in pan or deep fryer until hot.
  • Fry chicken until golden color in deep fryer until the chicken floats (this takes about 5 minutes each side). The chicken should float when it's finished frying.
  • Set fryed chicken on paper towels a couple minutes to drain.

COPYCAT FRIED CHICKEN SANDWICH



Copycat Fried Chicken Sandwich image

I tried to make a copycat Popeyes® fried chicken sandwich and ended up with a hybrid between that and the one from Chick-fil-A®. So you get the best of both worlds and what's more, this DIY version never runs out, not even on Sundays.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 2h40m

Yield 4

Number Of Ingredients 18

1 cup buttermilk
2 teaspoons kosher salt
1 dash hot sauce, or to taste
1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
4 (5 ounce) skinless, boneless chicken breast halves
1 ⅓ cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 ½ teaspoons cayenne pepper
1 tablespoon dry ranch dressing mix (such as Hidden Valley Ranch®)
1 large egg, beaten
½ cup buttermilk
¼ cup milk
canola oil for frying
4 soft hamburger buns, toasted and buttered
6 tablespoons mayonnaise, or to taste
12 dill pickle slices, or to taste

Steps:

  • Whisk buttermilk, salt, hot sauce, and ranch dressing mix together in a large bowl. Cut diagonal slits into the thick ends of chicken breasts and toss into marinade until well coated. Transfer to the refrigerator to marinate for 2 to 4 hours.
  • Meanwhile, make the breading: Mix flour, cornstarch, salt, pepper, cayenne, and ranch dressing mix together in a shallow dish.
  • Make the wash: Whisk egg, buttermilk, and milk together in another bowl until combined.
  • Use a fork to pull chicken from marinade, letting any excess drip off. Dip into the breading to coat both sides; shake off any excess. Dip into egg wash mixture to saturate surface; return to breading to coat, shake off excess, and repeat once more. Let sit on a wire rack to dry, at least 15 minutes.
  • Heat oil in a deep-fryer to between 350 degrees F (175 degrees C) and 375 degrees F (190 degrees C).
  • Fry chicken breasts in the hot oil until golden, crispy, and no longer pink in the centers, 4 to 5 minutes, flipping halfway through. Transfer to a plate topped with crinkled up aluminum foil to prevent bottoms from getting soggy.
  • Spread mayonnaise over hamburger bun halves. Stuff with pickles and chicken.

Nutrition Facts : Calories 811.1 calories, Carbohydrate 74.6 g, Cholesterol 139.8 mg, Fat 39.6 g, Fiber 3.1 g, Protein 37 g, SaturatedFat 7.9 g, Sodium 3181.5 mg, Sugar 5.9 g

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