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.
DEEP FRIED WHOLE CHICKEN RECIPE
This deep fried whole chicken recipe is easy, quick, and straightforward. Succulent and crispy whole fried chicken is always a treat for everybody and can be served on occasions like Christmas, Easter, Sunday dinner, special celebrations, and any time of the year. Let me show you how to deep fry whole chicken at home.
Provided by Kemi
Categories Main Course
Number Of Ingredients 8
Steps:
- Place the chicken in a deep pan (that you'll be using for frying), add water into the pan till the chicken is fully immersed. Take out the chicken then measure the water quantity. This is the quantity of oil you will need to deep fry the chicken.
- Pat the whole chicken dry with a paper towel.Make cuts on the chicken so as to properly marinate it with seasoning and spices.
- In a small bowl, mix the black pepper, paprika, garlic powder, onion powder, and salt. Add the mixed spices on and in all parts of the chicken ensuring every part is well seasoned. If you have the time, put the chicken in the fridge to marinate for 1 hour up to 24 hours.
- Pour the measured oil into the pan and heat it at 350F/175C. Put the chicken in a wire basket then gently place the basket into the pan.You can also put the chicken directly into the deep pan instead of placing it in a wire basket. But it's recommended to use the wire basket as it's easier to lift the chicken out of the oil after frying.
- Fry chicken for 20 to 30 minutes or till it's golden brown and cooked through.Check the internal temperature with a probe and ensure it's at least 165F at the thickest part.If you find any part of the chicken is not cooked through you can refry.
- Leave whole chicken to rest for 10 minutes before carving into it.
Nutrition Facts : Calories 275 kcal, Carbohydrate 1 g, Protein 24 g, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 95 mg, Sodium 89 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
DEEP FRIED CHICKEN
a crispy sweetly indulgent plate af southern style deep fried lovelyness.
Provided by cookery101
Time 40m
Yield Makes Portions
Number Of Ingredients 5
Steps:
- poach the chicken in the in the milk .
- empty the eggs in to a bowl and wisk till runny and yellow then put flour and cainen pepper in a food bag and mix.
- put chicken still hot in to the flour mix then shake then put it in the egg and again in the flour.
- let the chicken set while melting off a pack of veg fat
- deep fry the chicken in the fat until golden both sides
KENTUCKY DEEP FRYER FRIED CHICKEN RECIPE
Adapted from a recipe found on the internet and made in my vintage sunbeam fryer/cooker. This is awesome! For the chicken pieces, make sure that they are not too big: whole drumstick, whole thigh, but the breast part should be chopped into two. Its also helpful to use the fryer cover-it helps the meat cook through properly.
Provided by petlover
Categories Chicken
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat oil in deep fryer to 350°F.
- Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl.
- Dip the chicken pieces in the egg and then turn them over in the breadcrumbs.
- Roll them in the spicy flour mixture.
- Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil.
- Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through.
- Drain on racks for 5 minutes.
Nutrition Facts : Calories 816.5, Fat 11.9, SaturatedFat 2.8, Cholesterol 186, Sodium 1062.6, Carbohydrate 148, Fiber 12.3, Sugar 5.6, Protein 30.1
TASTY AND CRISPY FRIED WHOLE CHICKEN
Make and share this Tasty and Crispy Fried Whole Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Lunch/Snacks
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Trim any excess skin and fat from the chicken pieces.
- Combine the water, salt and Accent flavour enhancer for the marination in a large bowl.
- Add chicken.
- Keep aside for 20 minutes in the bowl.
- Be sure to turn the chicken frequently when it marinates.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the flour, salt, pepper and Accent flavour enhancer.
- Once marinated, transfer the chicken onto a paper towel so that any excess liquid is drained off.
- Coat the chicken with the dry flour mixture, then the egg and milk mixture and then again the flour mixture.
- Carefully, lower the chicken into hot oil.
- Fry for 15-20 minutes till it turns golden brown.
- Make sure to turn the chicken on all sides to ensure that it cooks evenly.
- Remove from heat and place the chicken on a paper towel to drain for about 5 minutes before eating!
Nutrition Facts : Calories 4634.2, Fat 474.7, SaturatedFat 68.2, Cholesterol 227.5, Sodium 3414.6, Carbohydrate 50.9, Fiber 1.8, Sugar 0.2, Protein 52.9
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
DEEP-FRIED CHICKEN WINGS
A soy sauce mixture with sesame seeds and green onion adds flavor to these deep-fried wings. My mom got the recipe from a friend in Vancouver, British Columbia and passed it on to me. My husband just loves chicken wings, and these are by far his favorite. -Tami McLean, Brampton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Cut chicken wings into three sections; discard wing tip section. , In a large bowl, combine the cornstarch, flour, sugar, sesame seeds and salt. Combine the eggs, oil and soy sauce; gradually whisk into dry ingredients until blended. Stir in onions. Add chicken wings and stir to coat. Cover and refrigerate for at least 3 hours., Remove wings and discard the batter. In an electric skillet or deep-fat fryer, heat 1-1/2 in. of oil to 375°. Fry wings, 8-10 at a time, for 5-6 minutes on each side or until juices run clear. Drain on paper towels.
Nutrition Facts :
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
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HOW TO DEEP-FRY A WHOLE CHICKEN - THE KITCHEN PROFESSOR
From thekitchenprofessor.com
Estimated Reading Time 5 mins
- Gently place a whole chicken into the fryer basket and lower it into the pot. Pour enough water into the pot to cover the entire chicken. Use the tape to mark the waterline—this is the fill line for the oil.
- Pour out the water. To avoid excessive splattering, make sure you wipe the fryer pot thoroughly before adding oil. Place the burner on the ground, ensuring that the ground is level and firm.
- Add cooking oil until it reaches the marked line and center the fryer stand on the burner. Next, place the pot on its stand and ensure that both the pot and stand are stable.
- Light the burner and adjust the flame to its maximum level. Place the thermometer inside the pot. Ensure the tip of the thermometer is in the oil, but not touching the bottom of your pot.
- Thoroughly wipe the chicken dry—inside and out. Place the chicken in a baking pan and position it on a rack. Before putting it in the fryer, refrigerate the chicken without covering it.
- Season the chicken with salt, pepper, and any of your favorite herbs and spices. You may want to season it both inside and out. Place the chicken in the frying basket and turn off the burner.
- Slowly lower the basket into the oil. Work gently and slowly to avoid oil splatters. Now that the chicken is safely in the basket, turn the burner on. Deep-fry it for 3 to 4 minutes each round, adjusting the burner as necessary.
- After the cooking time has completed, turn off the burner and lift the basket slowly from the deep fryer. Keep it over the fryer and allow the oil to drip off.
- Once the oil has stopped dripping, insert the meat thermometer into the thickest parts of the thigh and breast areas. Avoid contact with bone. These are the best locations to determine whether the meat is properly cooked.
- The meat should register at 180 degrees Fahrenheit and 165 degrees Fahrenheit for the thigh and breast, respectively. If you find the chicken to be undercooked, do not panic.
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