OVEN FRIED CHICKEN
Corn cereal crumbs and crushed crackers create a delicious coating. The yogurt tenderizes the chicken. A light spray of olive oil before baking guarantees lightly crispy results.
Provided by Ellie Krieger
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil.
- Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve.
- In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture.
- One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray.
- Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife.
Nutrition Facts : Calories 270 calorie, Fat 5 grams, SaturatedFat 1 grams, Sodium 590 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 33 grams
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.
COMMANDO FRIED CHICKEN
Make and share this Commando Fried Chicken recipe from Food.com.
Provided by FeedMePlz
Categories Chicken
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine buttermilk and hot sauce in a bowl.
- Place chicken in a shallow pan and pour buttermilk mixture over chicken. Cover tightly and marinate in the refrigerator for 2 hours.
- Preheat oven to 350°F.
- Combine egg substitute and whole-grain mustard in a shallow dish. Combine cereal, Parmesan, and oregano in a second shallow dish.
- Remove chicken from marinade and drain excess liquid.
- Dip chicken pieces, 1 at a time, into the egg mustard mixture and then dredge in the cereal mixture.
- Place chicken on a wire rack set on top of a baking sheet. Lightly spray the chicken with cooking spray.
- Bake for 35 minutes or until chicken is fully cooked through and juices run clear when pierced with a knife.
FRIED CHICKEN BY MARCUS SAMUELSSON RECIPE BY TASTY
Here's what you need: water, coarse kosher salt, cold ice water, chicken thighs, chicken drumsticks, buttermilk, coconut milk, garlic, all-purpose flour, semolina flour, cornstarch, white pepper, peanut oil, berbere, hot smoked paprika, ground cumin, white pepper, celery salt, granulated garlic, coarse kosher salt
Provided by Scott Loitsch
Categories Dinner
Yield 8 servings
Number Of Ingredients 20
Steps:
- In a medium saucepan over high heat, add 2 cups (470 ml) of water and the salt. Bring to a simmer, stirring to dissolve all the salt. Remove from heat and pour into a larger pot/container.
- Add the ice water into the pot to cool. Add the chicken, cover, and refrigerate for 1 ½ hours.
- Prepare the chicken shake. In a small bowl, whisk together all the chicken shake ingredients.
- NOTE: Makes about 1 cup (110g) that will keep for 6 months. Store in a jar out of the light.
- In a 9x13-inch (23x33 cm) baking dish, add buttermilk, coconut milk, and garlic.
- Add 1 tablespoon of chicken shake and whisk together.
- Remove the chicken from the saltwater, dab on paper towels to remove excess liquid, then add into the buttermilk marinade. Roll to coat each piece. Cover and refrigerate overnight.
- Fill a large cast iron pan ⅔-full with peanut oil over medium-high heat. Heat to 360˚F (182˚C).
- While the oil is heating, coat the marinated chicken. In a large bowl, whisk together the all-purpose flour, semolina flour, cornstarch, and white pepper.
- Remove the chicken from the marinade, allowing any excess to drip off, then roll in the flour mixture, packing it on so the chicken is completely coated.
- Set coated chicken on a wire rack over a baking sheet. If the coating looks damp, roll it in the flour mixture again.
- Working in batches, fry the chicken until it is brown and golden on both sides and reaches an internal temperature of 165˚F (73˚C), about 10 minutes per batch. NOTE: Adjust heat to keep the oil between 350-375˚F (180-190˚C).
- Drain on a rack set over a baking sheet. Rest 8-10 minutes.
- Fry the chicken a second time, only for about 3 minutes, to really crisp up the skin. Drain on a rack.
- Sprinkle with additional chicken shake.
- Enjoy!
Nutrition Facts : Calories 1106 calories, Carbohydrate 40 grams, Fat 92 grams, Fiber 3 grams, Protein 29 grams, Sugar 3 grams
CRAIG CLAIBORNE'S FRIED CHICKEN
This fried chicken is classic Mississippi picnic fare, and goes hand in hand with a cold repast of deviled eggs, coleslaw and frosty drinks. A well-seasoned cast iron pan is best for cooking it, but you can do all that work the day before your feast. Drain it on a paper bag and cover it tightly with plastic wrap. It will keep until you unpack the basket. (The New York Times)
Provided by Craig Claiborne
Categories dinner, project, times classics, main course
Time 40m
Yield Six servings
Number Of Ingredients 8
Steps:
- Put the chicken pieces in a mixing bowl and add enough milk to cover. Stir in the Tabasco sauce and refrigerate for at least one hour, or overnight.
- Combine the flour, salt and pepper in a flat baking dish or, preferably, in a large, heavy paper bag or strong plastic bag. Drain the chicken pieces, but don't pat them dry. Put them in the dish or the paper or plastic bag with the flour. Turn the pieces or shake to coat them thoroughly.
- Heat the lard or oil with the butter in a heavy skillet, preferably cast-iron, large enough to hold half of the chicken pieces in one layer so they don't touch. Add half of the chicken pieces, skin side down, in one layer. Turn the heat to high and cook uncovered until golden brown.
- Turn the pieces and reduce the heat to medium low. Cook until golden brown. The total cooking time should be 20 to 25 minutes. Remove the cooked pieces of chicken and drain on paper towels. Repeat the process with the remaining chicken. (If this is made the day before, you do not have to refrigerate overnight.)
Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 71 grams, Carbohydrate 28 grams, Fat 104 grams, Fiber 1 gram, Protein 49 grams, SaturatedFat 26 grams, Sodium 1217 milligrams, Sugar 4 grams, TransFat 1 gram
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