DOWN HOME FRIED CHICKEN RECIPE - (4.5/5)
Provided by Pattywak
Number Of Ingredients 14
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
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
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
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 44m
Yield 3 to 4 servings
Number Of Ingredients 12
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
Categories Chicken Fry Kid-Friendly Kwanzaa Dinner Bon Appétit Small Plates
Yield Serves 4
Number Of Ingredients 12
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
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
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
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
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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