SOUTHERN STYLE DEEP-FRIED CHICKEN
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h40m
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional
- In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.
- Heat vegetable shortening in a Dutch oven over high heat just until it's nearly at the smoking point around 325 degrees F.
- In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.
- In a medium bowl, beat 1 egg.
- Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.
- Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel-lined plate. Serve immediately.
SOUTHERN MARINATED FRIED CHICKEN
Provided by Food Network
Time P1DT1h15m
Yield 8 servings
Number Of Ingredients 52
Steps:
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the chicken: Wash chicken pieces and pat dry with paper towels. Place in a large bowl. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Place in a plastic bag, seal and refrigerate for 24 hours.
- Remove chicken from bag. Add about 3/4-inch frying oil to a cast-iron skillet and heat over medium-high heat until temperature reaches about 350 degrees F. Line a plate with paper towels.
- Meanwhile, combine 2 tablespoons house seasoning with the flour in a shallow pan (save remaining house seasoning for another use). Roll chicken in flour in batches, dusting off excess, and place in skillet. Turn heat down to medium to prevent burning. Brown chicken on all sides, turning with tongs, until an instant-read thermometer inserted into the thickest part of the meat (avoid touching bone) registers 165 degrees F. Remove chicken to lined plate. Repeat with remaining chicken.
- Use a 5-ounce scoop to portion out some 3-Cheese Macaroni in the center of a plate. Add 3 tablespoons Sweet Potato Apple Chutney. Cut a Collard Green Roll in half on the bias, and place each piece against the scoop of macaroni. Place fried chicken pieces against the front of the macaroni and cheese scoop. Pour a little of the pot liquor from the greens around the plate, then grab your favorite hot sauce and dig in! (Repeat with remaining ingredients to make 8 more plates.)
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the macaroni and cheese: Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Place cooked macaroni in a large bowl. Toss macaroni with white pepper, 1/8 cup house seasoning and 1 cup Cheddar. Set aside.
- Melt butter in a large saucepan over medium-high heat, being careful not to burn. Whisk flour into melted butter to make a roux. Continue to cook, whisking constantly, until a smooth paste, about 2 minutes. Turn heat to low and slowly add milk, whisking continuously, then allow to simmer for about 5 minutes.
- Add the American cheese and cream cheese in batches, whisking, until melted and blended. Add 1 1/2 cups Cheddar, whisking until blended, then remove from heat. Add 1/8 cup house seasoning to cheese sauce (save remaining house seasoning for another use). Quickly whisk in the eggs until combined.
- Spread macaroni evenly into prepared baking dish. Add cheese sauce, tossing, and stirring to coat macaroni well with sauce. Top with remaining cup Cheddar. Cover with foil and bake for 45 minutes. Remove foil and bake until cheese crust is browned, 5 to 10 minutes more. Allow to sit 15 minutes before serving.
- Melt butter in a large saute pan over medium heat. Add sweet potatoes, ginger, cinnamon, allspice and clove. Add apple cider, stirring, then allow to simmer for about 10 minutes. Add apples, red peppers, brown sugar and 1 cup water and continue to cook, adding more water if needed, until sweet potatoes are soft but still firm and mixture is thick and syrupy, about 20 minutes. Stir in raisins and bourbon and continue to cook for another 5 minutes. Remove from heat.
- For the house seasoning: Combine garlic powder, onion powder and seasoning salt in a small bowl.
- For the rolls: Heat oil in a large pot over medium heat. Add garlic, celery, onions and green and red peppers and sweat, about 4 minutes. Add chopped collard greens, mustard greens, turnip greens, jalapenos, smoked salt, baking soda, smoked paprika, red pepper flakes, 1/4 cup house seasoning and enough water to cover greens (save remaining house seasoning for another use). Cook greens until tender, 2 1/2 hours. Remove from heat and allow to cool.
- Strain pot liquor from greens and reserve. Place pot liquor in a shallow pan and heat over medium heat. Carefully add whole collard green leaves and simmer until leaves soften, about 3 minutes. Remove leaves one at a time and place on a flat surface. Flatten a leaf and top with 1 scoop drained greens right in the middle of the leaf. Fold the sides of the leaf over the greens and roll the leaf into a log. Repeat process with remaining leaves and filling.
GARLIC CHICKEN FRIED CHICKEN
This actually uses my breading for Chicken Fried Steak---my husband suggested we try it with chicken breasts, and it was delicious!
Provided by TANAQUIL
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- In a shallow dish, mix together the garlic powder, pepper, salt, paprika, bread crumbs and flour. In a separate dish, whisk together the milk and egg.
- Heat the oil in an electric skillet set to 350 degrees F (175 degrees C). Dip the chicken into the egg and milk, then dredge in the dry ingredients until evenly coated.
- Fry chicken in the hot oil for about 5 minutes per side, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula, and serve.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 37.3 g, Cholesterol 116.2 mg, Fat 11.4 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 2.5 g, Sodium 935.1 mg, Sugar 2.9 g
CHICKEN-FRIED CUBE STEAKS
Here in the Ozarks, country-fried steak is a staple. This cubed steak recipe is wonderful served with mashed potatoes and some freshly baked rolls. I developed the recipe to meet the spicy tastes of my family-our six children range from 26 to 14.-Toni Holcomb, Rogersville, Missouri
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings (4 cups gravy).
Number Of Ingredients 14
Steps:
- In a shallow bowl, combine 2 cups flour and seasonings; set aside. In another bowl, combine buttermilk and evaporated milk. Remove 3-1/2 cups for gravy and set aside. Dip cube steaks into buttermilk mixture, then into flour mixture, coating well. Repeat. , In a skillet, heat 1/2 in. of oil on high. Fry steaks, a few at a time, for 5-7 minutes. Turn carefully and cook 5 minutes longer or until coating is crisp and met is no longer pink. Remove steaks and keep warm. , Drain, reserving 1/3 cup drippings in the skillet; stir remaining flour into drippings until smooth. Cook and stir over medium heat for 5 minutes or until golden brown. Whisk in reserved buttermilk mixture; bring to a boil. Cook and stir for 2 minutes. Add Worcestershire sauce and pepper sauce. Serve with steaks.
Nutrition Facts :
DEEP-FRIED CUBED CHICKEN
Number Of Ingredients 5
Steps:
- 1. Skin and bone chicken cut in 1-inch cubes. 2. Blend flour, water and salt to a batter. Dip chicken in batter to coat. 3. Heat oil. Add chicken and deep-fry until golden. Drain on paper toweling. 4. Serve with a pepper-salt mix (see Seasonings and Sauces, Basic Pepper-Salt Mix) or sherry-soy dip (see Seasonings and Sauces, Sherry-Soy Dip for Deep-Fried Chicken). NOTE: Although white meat is generally used for this dish, any part of the chicken, boned and cubed, can be used. VARIATIONS: * In step 2, prepare the batter with 1 1/2 tablespoons cornstarch, 2 tablespoons sherry and 1/2 tablespoon vinegar. Or omit the batter. Dip chicken cubes instead first in egg white then dredge lightly with cornstarch. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP-FRIED MARINATED CHICKEN
This unfussy recipe comes from Shizuo Tsuji, the authority on Japanese cuisine who died in 1993. Soak your chicken in a pungent marinade of sake, ginger and soy, and then flour and fry the pieces. The pieces are cut into bite-size chunks, which reduces the frying time. It's a simple task that results in tremendous flavor, and it can be done on a weeknight after work. Really, we did it.
Provided by Shizuo Tsuji
Categories dinner, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make ginger juice by grating the ginger and squeezing the gratings in a cloth to extract the juice. There should be about one tablespoon.
- Mix ginger juice and all other marinade ingredients in a bowl.
- Cut chicken, with skin, into generous bite-sized pieces.
- Add chicken pieces to marinade and mix thoroughly with your hands. Marinate 30 minutes.
- Bring a generous amount of oil to medium temperature (340 degrees) in a heavy-bottomed pot or deep-fryer.
- Drain the marinade from the chicken and dust the chicken lightly with flour. Use your hands to toss and coat individual pieces thoroughly. Let coated chicken rest for two to three minutes.
- Slide chicken into hot oil, a few pieces at a time. Turn and separate individual pieces as they deep-fry. Skim the oil occasionally. As the chicken is finished, remove and drain on absorbent paper toweling. Keep hot.
Nutrition Facts : @context http, Calories 1035, UnsaturatedFat 62 grams, Carbohydrate 26 grams, Fat 79 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 13 grams, Sodium 544 milligrams, Sugar 0 grams, TransFat 0 grams
FRIED CHICKEN MARINADE
Great marinade for southern fried chicken and my favorite to use for buffalo wings. I think it came from Gourmet magazine around 2000.
Provided by misscatcutie
Categories Chicken
Time 5m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Marinate for at least 24 hours for fried chicken. I marinate wings for 2 to 3 hours.
Nutrition Facts : Calories 49.4, Fat 0.8, SaturatedFat 0.1, Sodium 15090.7, Carbohydrate 9.7, Fiber 2.2, Sugar 1.9, Protein 3.1
DEEP-FRIED CUBED AND MARINATED CHICKEN
Number Of Ingredients 7
Steps:
- 1. Skin and bone chicken cut in 1-inch cubes. 2. Mince ginger root then combine with soy sauce, sherry and sugar. Add to chicken and toss gently. Let stand 1 hour, turning occasionally. 3. Drain chicken, reserving marinade then blot dry with paper toweling. Meanwhile heat oil. Add chicken, several cubes at a time, and deep-fry until light golden. Drain on paper toweling keep warm. 4. Transfer still-hot chicken cubes to reserved marinade. Let stand 15 minutes, turning occasionally. Drain, discarding marinade. 5. Reheat oil. Dredge chicken cubes lightly with cornstarch then deep-fry again until crisp and golden. Drain and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
Nutrition Facts : Nutritional Facts Serves
DEEP SOUTH FRIED CHICKEN
This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!
Provided by Marilyn
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 5
Steps:
- Heat the shortening in a large, cast iron skillet over medium-high heat.
- In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
- Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Nutrition Facts : Calories 351 calories, Carbohydrate 26.5 g, Cholesterol 71.8 mg, Fat 14.7 g, Fiber 1 g, Protein 26 g, SaturatedFat 3.9 g, Sodium 358.4 mg, Sugar 0.1 g
MARINATED FRIED CHICKEN
Enhance your night with a Marinated Fried Chicken recipe. Our Marinated Fried Chicken is crisp, golden brown on the outside and juicy on the inside.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 2h45m
Yield 5 servings
Number Of Ingredients 5
Steps:
- Place chicken in shallow dish. Sprinkle with hot sauce and 1 Tbsp. of the dressing mix. Refrigerate 2 hours.
- Combine flour and remaining dressing mix in medium bowl. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture.
- Heat oil in large deep skillet on medium-high heat. Add chicken; cook 5 min. on each side or until evenly browned on both sides. Cover; cook on medium heat 30 min. or until chicken is done (165°F), turning occasionally. Drain on paper towels.
Nutrition Facts : Calories 490, Fat 30 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 610 mg, Carbohydrate 0 g, Fiber 0.6919 g, Sugar 0 g, Protein 32 g
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