CHICKEN FRIED CHICKEN
A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!
Provided by CASSJW
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 886.6 calories, Carbohydrate 14.2 g, Cholesterol 102.9 mg, Fat 79.6 g, Fiber 0.7 g, Protein 29.2 g, SaturatedFat 11 g, Sodium 389 mg, Sugar 0.2 g
CHICKEN FRIED CHICKEN
I love this recipe! We eat this at least once a week. My kids love it with mashed potates or dirty rice. I have never actually used exact measurements so if you need to add a little more or less, it is ok. (Update: I have omitted the previous step 9. Thanks for the advice!)
Provided by Kennasmommy
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pour enough oil to cover bottom of skillet or frying pan. Heat pan to medium heat (300-350 degrees).
- Mix flour, salt and pepper in pie dish.
- Pour Milk into a bowl.
- Put saltine cracker crumbs in another pie dish.
- Beat chicken breats with mallet to desired thickness. (I usually place breast in a ziploc bag to beat and I like the breasts pretty thin.).
- Dip in milk, then flour mixture, then eggs, then saltines.
- Place breasts in pan. Repeat with each chicken breast.
- Cook chicken for approximately 5 minutes each side or until a golden brown.
- .
- Remove from pan and place on a papertowel lined plate to remove excess grease.
- Serve with gravy to top.
- Enjoy!
Nutrition Facts : Calories 678.9, Fat 14.7, SaturatedFat 3.9, Cholesterol 183.3, Sodium 1767, Carbohydrate 88.8, Fiber 3.4, Sugar 0.6, Protein 43.8
FRIED CHICKEN
Steps:
- Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
- Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
- In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
- Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
- Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
- Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
- Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
- Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
- When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
- After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
- Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.
FRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 10h
Yield 4 servings
Number Of Ingredients 10
Steps:
- Thoroughly rinse the chicken pieces, then place them in a bowl and cover with 4 cups of the buttermilk. Soak in the fridge overnight or up to 24 hours.
- When you're ready to fry the chicken, remove the bowl from the fridge and let it sit on the counter for 30 minutes, just to take the chill off.
- In the meantime, preheat the oven to 360 degrees F and mix up the breading. Place the flour, seasoned salt, paprika, black pepper, thyme and cayenne (plus extra cayenne if you like heat) in a very large bowl. Stir together well.
- In a small bowl, combine the remaining 1/4 cup buttermilk and the milk. Pour the milk mixture into the flour mixture and gradually mix with a fork until there are little lumps throughout; these will adhere to the chicken and make for a crispier breading. If necessary, add a little more flour or milk to make the breading slightly lumpy.
- Heat 1 1/2 to 2 inches of oil in a deep skillet over medium-high heat until a deep-fry thermometer reaches 365 degrees F. Lower the heat slightly, if necessary, to keep the oil from getting hotter.
- Working in batches, thoroughly coat each chicken piece with breading, pressing extra breading onto the chicken if necessary. Place the breaded pieces on a plate.
- Add the breaded chicken to the oil, 3 or 4 pieces at a time; make sure they don't stick together. Cover the pan and fry for 5 to 7 minutes, checking occasionally to make sure the chicken isn't getting too brown. Turn the pieces over, cover again, and cook for 3 to 5 minutes more. All the while, monitor the temperature of the oil to make sure the chicken doesn't burn.
- Transfer the fried chicken to a baking sheet and continue frying the rest of the chicken. When all the chicken has been fried, remove the wings and legs to a plate and keep covered. (These should be cooked all the way through by now, but always check if any pink juice or meat is visible. If so, return to the hot oil for another minute or so, until fully cooked.) Leave the thighs and breasts on the baking sheet.
- Bake the thighs and breasts for 15 minutes to finish cooking. (Sometimes I'll cut into the thicker part of one of the larger pieces just to make sure the chicken is cooked through. If any pink juice or meat is visible, the chicken needs to continue cooking in the oven.)
CHICKEN FRIED CHICKEN WITH WHITE GRAVY
A true Southern comfort food, legend has it that chicken fried chicken was created by German immigrants in Texas during the 19th century when they adapted the wiener schnitzel by using beef instead of veal that was then twice-breaded and fried like fried chicken. In reality, chicken fried chicken and its cousin, chicken fried steak, are more closely related to Southern fried chicken, already popular throughout the American South by the 19th century. Over the years, the chicken fried steak technique was also used on chicken breasts, pounded thin and soaked in buttermilk, resulting in crispy, tender chicken. Like its steak counterpart, chicken fried chicken should be served with a peppery white gravy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 16
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.
CHICKEN FRIES
Kid-friendly and quick, these crunchy oven-baked chicken fries are coated with a mixture of crushed potato chips, panko bread crumbs and Parmesan cheese. Dip them in ranch dressing, barbecue sauce or honey-mustard sauce.-Nick Iverson, Denver, Colorado
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a shallow bowl, whisk eggs, salt, garlic powder and cayenne. In a separate shallow bowl, combine chips, bread crumbs and cheese. Dip chicken in egg mixture, then in potato chip mixture, patting to help coating adhere. Transfer to a greased wire rack in a foil-lined rimmed baking sheet. Bake until golden brown, 12-15 minutes.
Nutrition Facts : Calories 376 calories, Fat 17g fat (6g saturated fat), Cholesterol 149mg cholesterol, Sodium 761mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 2g fiber), Protein 27g protein.
EASY FRIED CHICKEN
This oven-fried chicken is the perfect dish to prepare in advance and take on a picnic because it tastes just as good cold as it does warm. It's been a family favorite for years. -Sharon Crider, Junction City, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the flour, salt, paprika and pepper. In another shallow bowl, beat the eggs and milk. In a third bowl, combine the Parmesan cheese and bread crumbs. Coat chicken pieces with flour mixture, dip in egg mixture, then roll in crumb mixture., Place in a well-greased 15x10x1-in. baking pan. Bake at 400° for 50-55 minutes or until chicken juices run clear.
Nutrition Facts : Calories 627 calories, Fat 29g fat (10g saturated fat), Cholesterol 250mg cholesterol, Sodium 1657mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 55g protein.
CRISPY FRIED CHICKEN
I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!
Provided by Elaine O
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 488.9 calories, Carbohydrate 29.5 g, Cholesterol 116.1 mg, Fat 21.8 g, Fiber 1.1 g, Protein 40.7 g, SaturatedFat 5.8 g, Sodium 140.1 mg, Sugar 1.6 g
BEST-EVER FRIED CHICKEN
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. -Lola Clifton, Vinton, Virginia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a shallow bowl, mix the first 6 ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture., In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until skin is golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 811 calories, Fat 57g fat (9g saturated fat), Cholesterol 176mg cholesterol, Sodium 725mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 47g protein.
FRIED CHICKEN
"BACK WHEN we used farm-fresh ingredients, our foods didn't need much embellishment to make them look and taste better. We always prepared our chickens the day before and cooked them simply." -Sandra Anderson, New York, New York
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat. , In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels.,
Nutrition Facts :
AMERICAN BUTTERMILK FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, salt, pepper, oregano, paprika, white pepper, garlic powder, buttermilk, all-purpose flour, salt, pepper, paprika, garlic powder, cayenne pepper, oil
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 807 calories, Carbohydrate 82 grams, Fat 24 grams, Fiber 3 grams, Protein 59 grams, Sugar 8 grams
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