Crispy Batter Fried Chicken Recipes

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CRISPY FRIED CHICKEN



Crispy Fried Chicken image

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

1 (4 pound) chicken, cut into pieces
1 cup buttermilk
2 cups all-purpose flour for coating
1 teaspoon paprika
salt and pepper to taste
2 quarts vegetable oil for frying

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

LIGHT AND CRISPY FRIED CHICKEN



Light and Crispy Fried Chicken image

Provided by Sandra Lee

Categories     main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 9

2 cups buttermilk
1 tablespoon hot sauce
Salt and freshly ground black pepper
1 whole (3 1/2 to 4 pound) chicken, cut into parts
4 cups canola oil
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon poultry seasoning
1/2 teaspoon cayenne pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl mix together the buttermilk, hot sauce and salt and pepper, to taste. Add the chicken parts and turn to coat completely. Cover and marinate in the refrigerator for 30 minutes to 2 hours.
  • In a deep heavy-bottomed skillet, heat the canola oil over medium-high heat to 350 degrees F.
  • Put the flour in a shallow baking dish or pie plate, stir in the baking soda, poultry seasoning, cayenne pepper, and salt and pepper, to taste.
  • Working in 2 batches, shake off excess buttermilk and put the chicken pieces into flour mixture, coating thoroughly. Carefully add them, in batches, to the hot oil and fry until golden brown on the outside and cooked through, about 5 to 7 minutes. Remove from oil and drain on a paper lined sheet tray. Transfer to a baking sheet with a rack and bake in the oven for 10 to 12 minutes. Remove from the oven and transfer to a serving platter to serve.

CRISPY BATTER-FRIED CHICKEN



Crispy Batter-Fried Chicken image

This chicken is really good! The batter is light and crispy and the herbs add a nice flavor. From the Great American Cookbook recipe collection. This also makes great chicken sandwiches!

Provided by CaliMay

Categories     Chicken

Time 29m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
3 egg whites
1/4 cup chopped fresh tarragon leaves
3/4 cup flour
1/2 cup cornstarch
1/2 teaspoon baking soda
1/2 teaspoon garlic powder
1/2 teaspoon pepper
2 1/2 cups vegetable oil

Steps:

  • Place the chicken breasts between two pieces of waxed paper. Pound to 1/2" thickness using a meat mallet. Set aside.
  • Place egg whites and tarragon in a shallow bowl. Beat with a fork until frothy. Combine flour, garlic powder, cornstarch and baking soda in another shallow bowl and mix well. Dip the chicken in flour then egg white mixture and turn to coat. Dip in flour again and coat completely.
  • Heat the oil to 350 F in a deep medium skillet. Add 2 chicken breasts to the skillet. Cook, turning once, until golden brown and cooked through, about 7-10 minutes. Drain on paper towels. Repeat with remaining chicken.

BANQUET CRISPY FRIED CHICKEN (COPYCAT)



Banquet Crispy Fried Chicken (Copycat) image

My reverse-engineered recipe for Banquet's classic "Crispy Fried Chicken" captures the flavor and crunch of the original -- with a moist, fresh, tender homestyle quality. Everyone in my family unanimously loves this recipe best out of ALL of my fried chicken recipes, if that tells you something! PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!

Provided by The Spice Guru

Categories     Chicken

Time P1DT1h

Yield 6-8 serving(s)

Number Of Ingredients 22

8 -16 pieces premium quality fresh chicken
8 cups water or 2 quarts water
2 tablespoons fine sea salt
2 teaspoons Accent seasoning
4 tablespoons ground soya granules (texturized soy protein)
6 1/2 teaspoons fine sea salt (2 tablespoons, plus 1/2 teaspoon)
2 tablespoons ground black pepper
4 teaspoons celery salt
4 teaspoons ground sage
1 tablespoon ground ginger
2 1/2 teaspoons sweet paprika
1 teaspoon ground leaf thyme
3/4 teaspoon ground fennel
1/2 teaspoon ground allspice
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup cornstarch, packed
3 1/2 cups pre-sifted all-purpose flour
2 quarts warm water
pure vegetable shortening

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!

Nutrition Facts : Calories 608.8, Fat 21.2, SaturatedFat 6, Cholesterol 100, Sodium 4950, Carbohydrate 68.8, Fiber 3.5, Sugar 0.4, Protein 33

BEER-BATTERED CRISPY FRIED CHICKEN STRIPS RECIPE BY TASTY



Beer-Battered Crispy Fried Chicken Strips Recipe by Tasty image

Here's what you need: salted crisp, egg, beer, plain flour, baking soda, salt, pepper, chicken breast, salt, pepper, oil, ketchup, chip

Provided by Ellie Holland

Categories     Appetizers

Yield 2 servings

Number Of Ingredients 13

1 cup salted crisp
1 egg
½ cup beer
¾ cup plain flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon pepper
1 chicken breast
salt, to season
pepper, to season
oil, for frying
¼ cup ketchup, to serve
4 oz chip, to serve

Steps:

  • Pour the crisps into a ziplock bag and smash into pieces using a rolling pin.
  • Pour into a bowl and set aside.
  • Preheat a pot of oil to 350˚F (180˚C)
  • Mix all the beer batter ingredients in a bowl until combined, careful not to overmix.
  • Cut the chicken into strips and coat well in the batter, then the crisp coating.
  • Fry for about 2-3 minutes on each side, or until chicken is golden brown and cooked through.
  • Transfer to some paper towel to soak up some of the excess oil.
  • Serve with chips, your favourite sauces and leftover beer.
  • Enjoy!

Nutrition Facts : Calories 943 calories, Carbohydrate 91 grams, Fat 46 grams, Fiber 3 grams, Protein 37 grams, Sugar 4 grams

TRIPLE DIPPED FRIED CHICKEN



Triple Dipped Fried Chicken image

This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.

Provided by QUIRKYIQ

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 50m

Yield 6

Number Of Ingredients 12

3 cups all-purpose flour
1 ½ tablespoons garlic salt
1 tablespoon ground black pepper
1 tablespoon paprika
½ teaspoon poultry seasoning
1 ⅓ cups all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
2 egg yolks, beaten
1 ½ cups beer or water
1 quart vegetable oil for frying
1 (3 pound) whole chicken, cut into pieces

Steps:

  • In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
  • Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
  • Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g

CRISPY FRIED CHICKEN



Crispy Fried Chicken image

If you've wanted to learn how to make crispy fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! -Jeanne Schnitzler, Lima, Montana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 10

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Steps:

  • In a large shallow dish, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and teaspoons poultry seasoning. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until skin is golden brown and a thermometer inserted into chicken reads 165°, about 7-8 minutes on each side. Drain on paper towels.

Nutrition Facts : Calories 543 calories, Fat 33g fat (7g saturated fat), Cholesterol 137mg cholesterol, Sodium 798mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 1g fiber), Protein 41g protein.

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From yummly.co.uk


CRISPY FRIED CHICKEN | KING ARTHUR BAKING
To dredge and fry: Preheat the oven to 350°F. Place a rack on a baking sheet and place it in the oven. Whisk together the flours and seasonings. Put a deep cast-iron pan on the stove and heat 1 1/2" of peanut or canola oil in it over medium heat, until the oil reaches 350°F. Take the pieces of chicken out of the soak, one by one, and let the ...
From kingarthurbaking.com


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