Dianas Fried Chicken Recipes

SOUTHERN FRIED CHICKEN PARMESAN

Steps:

• Whisk together the buttermilk, red pepper flakes and 1 tablespoon salt in a large bowl. Add the chicken, cover, and refrigerate for at least 2 hours up to overnight.
• Preheat the oven to 350 degrees F and line a baking sheet with a cooling rack. Add enough vegetable oil to a large Dutch oven or pot, fitted with a deep fry thermometer, so that it is filled a little less than halfway. Heat over medium heat until 350 degrees F.
• Meanwhile, bring another large pot of salted water to a boil. Whisk together the flour, Italian seasoning, 2 teaspoons salt and 2 teaspoons pepper in a large bowl.
• Remove the chicken from the buttermilk, one piece at a time, letting the excess drip off and drop into the flour. Rotate and toss chicken in the flour until completely coated. Add the breaded chicken to the oil in batches of 2 to 3 pieces. Fry until light golden brown on all sides, 3 to 4 minutes per side, then remove to the prepared rack. Repeat with the remaining chicken. Top each piece of chicken with 2 tablespoons of the sauce, a slice of mozzarella and some Parmesan. Bake until the cheese is melted and bubbly and the internal temperature of the chicken is 165 degrees F, about 25 minutes.
• Meanwhile, add the spaghetti to the boiling water and cook according to the package directions. Heat the marinara in a small saucepan.
• Pour 1 1/2 cups warm marinara onto the bottom of a serving platter. Transfer the chicken to the platter. Serve with the pasta topped with the remaining sauce, a sprinkle of Parmesan and a basil leaf.

CHICKEN DIANE STYLE

Steps:

• Saute onions and mushrooms in a large skillet over medium heat. Remove onion/mushroom mixture from skillet and reserve; add chicken breasts to skillet. Saute for 4 minutes, then turn over and add mushroom mixture on top.
• In a small bowl mix salt, pepper, paprika, chives and parsley together then sprinkle mixture over chicken. In a medium bowl combine the broth, brandy and mustard and blend together. Pour over chicken, reduce heat to low and simmer for 20 to 25 minutes or until chicken is cooked through (no longer pink inside).

CREOLE FRIED CHICKEN

Steps:

• For the Brine:.
• In a large mixing bowl whisk together water, sugar, worcestershire, hot sauce, salt and granulated garlic until sugar and salt dissolve.
• Add chicken pieces, cover and refrigerate 2-8 hours.
• For the Spice Blend:.
• In a small mixing bowl combine the black pepper, oregano, granulated garlic, onion powder, cayenne, white pepper and celery salt.
• Mix well.
• Set aside half your spice blend.
• Add remaining spice blend to flour and mix well.
• In a deep pot add oil.
• Heat to 375 degrees.
• Meanwhile:.
• Set up a cookie sheet with a rectangular cake rack.
• Remove chicken from brine, setting each piece on rack.
• Using half of the reserved spice blend sprinkle both sides of each piece of chicken.
• Coat in flour mixture-return to rack.
• Let stand for five minutes.
• Coat in flour one more time-return to rack.
• Let stand for an additional five minutes.
• Watching for boil over add chicken 3 to 4 pieces at a time, cooking breasts with thighs, legs with wings.
• There should be no more than four pieces of chicken cooking at a time, chicken should be covered with hot oil by the time the fourth piece is added.
• Cook for 7 minutes, turn.
• Cook an additional 7 minutes.
• I use a meat sensor for the larger pieces.
• Remove cooked chicken to a clean rack, dusting both sides again with the creole spice blend.
• Repeat cooking process with remaining chicken.
• Repeat dusting of both sides of cooked chicken when second batch is complete.
• Note: I have made this recipe three times. The last time I had huge thighs and breasts to cook so I did those two at a time, which made for 3 rounds of frying. I also added 2 minutes to total cooking time. I pull the wings 2-3 minutes before the legs. Expect very brown fried chicked with a nice kick!

MISS ORA'S FRIED CHICKEN

Steps:

• Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
• Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
• Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F.
• Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.

FRIED CHICKEN

Steps:

• Season, at least 1 hour ahead of time, or overnight if possible: 2 chicken breast halves, bone in and skin on, 2 chicken legs, skin on with: Salt, Fresh-ground black pepper.
• Cut each breast into 2 pieces and cut the leg in two through the joint, separating the drumstick from the thigh. Place the 8 pieces of chicken in a bowl and cover with: 2 cups buttermilk.
• Let sit for 20 minutes. Put a large cast-iron pan over medium heat. Pour in 1 inch of: Peanut or vegetable oil.
• For dredging the chicken pieces, mix together in a pie pan: About 2 cups flour, A pinch of cayenne (optional), Salt, Fresh-ground black pepper.
• Test to see if the oil is hot enough by dipping a finger in the buttermilk and then the flour. Drop a bit of the wet flour into the oil. If it sizzles and floats around the pan, the oil is ready. Dip the pieces of chicken into the flour and turn them over a few times to coat them evenly and completely. Carefully slip the floured chicken pieces into the hot oil. The chicken should fit in a single layer without being too crowded. Fry in batches if necessary, keeping the pieces from the first batch warm in a very low oven. Cook, turning occasionally, until browned and cooked through, about 15 minutes. Cut into a piece and check for doneness. Drain the cooked chicken well on a rack or paper towels.
• Up to half the flour can be replaced with cornmeal for a crunchier texture.
• Use boneless breast and leg meat; they will cook more quickly.
• For a thinner coating, omit the buttermilk. Mix the seasoned flour in a large paper bag, add the chicken pieces, and shake. Remove the floured chicken and let it dry for 30 minutes before cooking.

DIANA'S FRIED CHICKEN

Steps:

• Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
• In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
• Set up three bowls.
• In the first bowl add 1 cup flour and all the salt.
• Mix well in the second bowl add eggs and milk and whisk well.
• In the third bowl add remaining flour, pepper and spike.
• Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
• Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.