Down Home Fried Chicken Recipe Recipe For Deviled

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DOWN HOME FRIED CHICKEN RECIPE - (4.5/5)



Down Home Fried Chicken Recipe - (4.5/5) image

Provided by Pattywak

Number Of Ingredients 14

4 cups buttermilk
2 tablespoons hot sauce (optional)
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
1 (3 to 4 pound) chicken cut up into 8 pieces
2 cups all purpose flour
1 teaspoon dried thyme
1 teaspoon dried marjoram
2 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 tablespoon kosher salt
1 tablespoon freshly ground pepper
Canola oil for frying

Steps:

  • To make the brine, whisk together the first four ingredients in a dish shallow enough to hold the chicken in a single layer. Add the chicken pieces, cover and refrigerate for at least 3 hours. Turn the chicken once while marinating. Pour the chicken into a colander and allow the brine to drain. Place the flour, thyme, marjoram, onion powder, garlic powder, cayenne, salt and black pepper in a resealable bag. Put two to three pieces of chicken in the bag, close and shake well to coat. Remove the chicken from the flour and shake off any excess. Repeat with the remaining chicken. Place chicken on a wire rack while heating the oil. Heat 2 to 2½ inches of oil in a heavy duty cast iron skillet or other large skillet. The skillet should be large enough to hold the chicken in a single layer without touching. Add the chicken to the hot oil and cook for 7 to 9 minutes. Using tongs turn the chicken and cook for another 7 to 9 minutes. Remove the chicken and drain on paper towels. Let the chicken rest 5 to 10 minutes before serving.

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

If you like fried chicken this one is excellent and well worth the time to make! The chicken has to marinate in the buttermilk so you can start it a day or two ahead. this recipe comes from Bon Appetit, 1998.

Provided by Bev I Am

Categories     Chicken Breast

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 (3 1/4 lb) fryer chickens, backbone removed and chicken cut into 8 pieces with skin removed (except wings)
3 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups peanut oil (for frying)

Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper.
  • Add chicken pieces.
  • Seal bag, eliminating air.
  • Turn bag to coat chicken evenly.
  • Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish.
  • With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly.
  • Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot.
  • Attach deep-fry thermometer.
  • Heat oil over medium-high heat to 350°F.
  • Add 4 pieces of chicken, skinned side down, to oil.
  • Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken).
  • Using wooden spoons, turn chicken over.
  • Fry 7 minutes.
  • Turn chicken over again.
  • Fry until deep golden brown and cooked through, about 3 minutes longer.
  • Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F.
  • Repeat frying with remaining 4 pieces of chicken.
  • Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.
  • Serves 4.

FRIED DEVILED EGGS



Fried Deviled Eggs image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 44m

Yield 3 to 4 servings

Number Of Ingredients 12

1 dozen eggs
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon fresh lemon zest
1 tablespoon chopped chives
Dash hot sauce
Salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup panko crumbs
Parsley, for garnish
Peanut oil, for frying

Steps:

  • Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.
  • Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.
  • Heat oil in a deep-fryer to 350 degrees F.
  • In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.
  • Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

DEVILED FRIED CHICKEN



Deviled Fried Chicken image

Categories     Chicken     Fry     Kid-Friendly     Kwanzaa     Dinner     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 cups buttermilk
1/4 cup Dijon mustard
2 tablespoons onion powder with green onion and parsley
5 teaspoons salt
4 teaspoons dry mustard
4 teaspoons cayenne pepper
2 1/2 teaspoons ground black pepper
1 3- to 3 1/4-pound fryer chicken, backbone removed, chicken cut into 8 pieces, skinned (except wings)
3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
5 cups (or more) peanut oil (for frying)

Steps:

  • In 1-gallon resealable plastic bag, mix buttermilk, Dijon mustard, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon dry mustard, 1 teaspoon cayenne and 1 teaspoon black pepper. Add chicken pieces. Seal bag, eliminating air. Turn bag to coat chicken evenly. Refrigerate at least 1 day and up to 2 days, turning plastic bag occasionally.
  • Whisk flour, baking powder, garlic powder, remaining 1 tablespoon onion powder, 4 teaspoons salt, 3 teaspoons dry mustard, 3 teaspoons cayenne and 1 1/2 teaspoons black pepper in 13 x 9 x 2-inch glass dish. With marinade still clinging to chicken pieces (do not shake off excess), add chicken to flour mixture; turn to coat thickly. Let chicken stand in flour mixture for 1 hour, turning chicken occasionally to recoat with flour mixture.
  • Pour oil to depth of 1 1/4 inches into deep 10- to 11-inch-diameter pot. Attach deep-fry thermometer. Heat oil over medium-high heat to 350°F. Add 4 pieces of chicken, skinned side down, to oil. Reduce heat to medium-low and fry 5 minutes, adjusting heat to maintain oil temperature between 280°F and 300°F (oil should bubble constantly around chicken). Using wooden spoons, turn chicken over. Fry 7 minutes. Turn chicken over again. Fry until deep golden brown and cooked through, about 3 minutes longer. Using same spoons, transfer chicken to large rack set on baking sheet.
  • Reheat oil to 350°F. Repeat frying with remaining 4 pieces of chicken. Serve chicken warm or at room temperature within 2 hours, or chill up to 1 day and serve cold.

DEVILED CHICKEN THIGHS



Deviled Chicken Thighs image

I make this dish when I invite my next-door neighbor over for supper. It's just enough for the two of us. The tasty chicken is tender and moist with a bit of crunch from the cashews. -Bernice Morris, Marshfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 8

1 teaspoon butter, softened
1 teaspoon cider vinegar
1 teaspoon prepared mustard
1 teaspoon paprika
Dash pepper
2 boneless skinless chicken thighs (about 1/2 pound)
3 tablespoons soft bread crumbs
2 tablespoons chopped cashews

Steps:

  • In a large bowl, combine the butter, vinegar, mustard, paprika and pepper. Spread over chicken thighs. Place in a greased 11x7-in. baking dish. Sprinkle with bread crumbs., Bake, uncovered, at 400° for 15 minutes. Sprinkle with the cashews. Bake until chicken juices run clear and topping is golden brown, 7-12 minutes longer.

Nutrition Facts : Calories 246 calories, Fat 14g fat (4g saturated fat), Cholesterol 81mg cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

DEVILED OVEN- FRIED CHICKEN



Deviled Oven- Fried Chicken image

The devil must have made me put so much hot sauce in this chicken dish that it leaves your mouth on fire. Please use less if you want the nice flavor but less heat.

Provided by Geema

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

6 -8 pieces boneless chicken breasts or 6 -8 pieces boneless chicken thighs
1/3 cup of your favorite hot pepper sauce (mine is Chalula.)
1/4 cup water
1 tablespoon Dijon mustard
1/2 teaspoon cayenne
1 cup breadcrumbs
1/2 cup flour
3 tablespoons olive oil
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons poultry seasoning
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika

Steps:

  • In a large bowl, make the marinade by mixing
  • together hot pepper sauce, water, mustard, and pepper.
  • Add chicken; cover and marinate in refrigerator for 1 hour.
  • While chicken is marinating make the coating.
  • In a bowl, place the breadcrumbs, flour, oil, garlic powder, onion powder, poultry seasoning, cornstarch, salt, sugar and paprika; blend until thoroughly mixed.
  • Put the bread crumb mixture in a shallow dish.
  • Remove the chicken from the marinade and add to the crumb mixture, one piece at a time, turning to coat.
  • Place chicken in single layer, in a shallow baking sheet.
  • Bake in 400 F oven for 15 minutes.
  • Reduce temperature to 350 and bake 20 minutes more or until chicken is fork tender.

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