Eggnog Fried Chicken Recipes

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EGGNOG



Eggnog image

From the Great Big Food Show

Provided by Alton Brown

Categories     beverage

Time 15m

Yield 6 cups

Number Of Ingredients 8

4 egg yolks
1/3 cup sugar, plus 1 tablespoon
1 pint whole milk
1 cup heavy cream
1 1/4 ounces bourbon
1 1/4 ounces dark rum
1 teaspoon freshly grated nutmeg
4 egg whites

Steps:

  • In the bowl of a stand mixer beat together the egg yolks and 1/3 cup sugar until the yolks lighten in color and the sugar is completely dissolved. Add the milk, cream, bourbon, rum, and nutmeg and stir to combine.
  • Place the egg whites in the bowl of a stand mixer and beat to soft peaks. With the mixer still running gradually add the 1 tablespoon of sugar and beat until stiff peaks form. Gently fold the egg whites into the mixture. Chill and serve.

CLASSIC EGGNOG



Classic Eggnog image

Once you taste homemade eggnog, you'll never go back to the stuff in the carton. This is our go-to version for the holiday season. It's festive and decadent, laced with nutmeg and vanilla. We lightened it up by folding in whipped cream and made the booze optional so that it's good for young and old alike.

Provided by Food Network Kitchen

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 8

2 large eggs plus 1 egg yolk
1/2 cup sugar
2 1/2 cups milk
1 cup heavy cream
1/2 teaspoon pure vanilla extract
1/4 teaspoon freshly grated nutmeg, plus more for topping
1/2 cup cold rum or brandy (optional)
Cinnamon sticks, for serving

Steps:

  • Whisk the eggs, egg yolk and sugar in a bowl until combined. Heat the milk and 1/2 cup heavy cream in a medium saucepan over medium heat until steaming; do not boil. Remove from the heat. Whisk 1 cup of the hot milk mixture into the egg mixture, then whisk the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon and a thermometer registers 165 degrees F, about 5 minutes. (Do not boil or the eggs will curdle.)
  • Strain the mixture through a fine-mesh sieve into a large bowl and stir in the vanilla and nutmeg. Let cool at room temperature, about 1 hour. Cover and refrigerate until cold, at least 2 hours or up to 1 week.
  • Whisk the remaining 1/2 cup heavy cream in a large bowl until stiff peaks form. Slowly whisk the whipped cream into the chilled eggnog mixture, then whisk in the rum. Pour into glasses, sprinkle with nutmeg and serve with cinnamon sticks.

EGG SHOP FRIED CHICKEN



Egg Shop Fried Chicken image

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

Provided by Nick Korbee

Categories     HarperCollins     Chicken     Fry     Buttermilk     Brine     Dinner     Lunch     Garlic     Paprika     Honey

Yield Makes 4-6 pieces

Number Of Ingredients 18

Brine and chicken:
6 cups water
1/4 cup kosher salt
1/4 cup packed brown sugar
4 garlic cloves, smashed
2 tablespoons red chile flakes
4 to 6 boneless, skinless chicken thighs (about 2 pounds)
Buttermilk marinade:
2 cups buttermilk
1 teaspoon celery salt
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
1 egg
For frying:
3 to 4 cups canola oil, for frying (at least 2 inches deep)
2 cups all-purpose flour
2 tablespoons freshly ground black pepper
Wildflower honey and coarse sea salt, for serving

Steps:

  • To make the brine, in a large saucepan, combine the water, salt, brown sugar, garlic, and chile flakes and bring to a boil over medium heat. Set aside to cool completely.
  • Add the chicken to the brine and soak for 24 hours in the fridge, or at least overnight. Drain the chicken from the brine.
  • At least 1 hour before you're ready to fry the chicken (and up to 24 hours ahead), in a large bowl make the marinade. Whisk together the buttermilk, celery salt, cayenne, paprika, and egg. Add the chicken and marinate it in the fridge.
  • To fry the chicken, in a large, heavy-bottomed saucepan or Dutch oven, heat the canola oil over medium-high heat (be careful) to 350°F. Set up a cooling rack or some paper towels on a baking sheet to drain the chicken.
  • As the oil comes to temperature, combine the flour and black pepper in a shallow bowl (this will affectionately be referred to as "Judge Dredge"). When the oil is hot, remove one chicken thigh at a time from the marinade and dip in Judge Dredge to coat it fully. Shake off any excess flour. Then repeat to dip each piece back in the marinade and then the dredge to ensure an even, crispy coating.
  • Fry the chicken, one or two pieces at a time, taking care not to overcrowd your makeshift deep-fryer. The chicken should be fully covered by the hot oil. It's fully cooked when it reaches 165°F at its thickest part, 5 to 7 minutes. If you don't have a well-calibrated thermometer handy, it's okay to cut into the chicken slightly and check for doneness-no more pink. The chicken will stay juicy because we did all the work of properly brining . . . phew!
  • Remove the chicken to the cooling rack or paper towels. You can keep the chicken warm and crispy in a 200°F oven or serve immediately. Just before serving, drizzle the chicken with your favorite local wildflower honey and garnish with a pinch of coarse sea salt.

EGGNOG FRIED CHICKEN



Eggnog Fried Chicken image

I had some extra eggnog and was trying to figure out what to do with it. I decided to use it for chicken and everyone was a little skeptical, but after tasting it they all thought it was amazing. You can taste the eggnog, but it's subtle. I was cooking for some people who disliked eggnog and they still loved this recipe!

Provided by Megan

Categories     Fried Chicken

Time 1h30m

Yield 10

Number Of Ingredients 14

10 boneless chicken thighs
1 quart eggnog
2 cups panko bread crumbs
2 cups all-purpose flour
1 clove garlic, minced
1 teaspoon chicken bouillon
1 teaspoon baking soda
1 teaspoon garlic salt
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon ground smoked paprika
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
oil for frying

Steps:

  • Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
  • Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
  • Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place fried chicken on cooling racks to drain over a baking sheet.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 55.2 g, Cholesterol 130.9 mg, Fat 25.6 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 691.2 mg, Sugar 8.6 g

MELBA WILSON'S SOUTHERN FRIED CHICKEN AND EGGNOG WAFFLES



Melba Wilson's Southern Fried Chicken and Eggnog Waffles image

Yield serves 4

Number Of Ingredients 24

1 (3-pound) chicken, cut into 8 pieces
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1 tablespoon brown mustard
2 cups buttermilk
Peanut or vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons Sazonador seasoning
2 cups all-purpose flour, sifted
2 teaspoons baking powder
Pinch of ground cinnamon
Pinch of ground nutmeg
2 cups eggnog
2 large eggs, separated
4 tablespoons (1/2 stick) unsalted butter, melted
Cooking spray, for the waffle iron
Strawberry Butter (recipe follows), for serving
Maple syrup, for serving
1 cup (2 sticks) unsalted butter, slightly softened
4 ounces strawberries, hulled and sliced (about 3/4 cup)
A few drops of grenadine syrup

Steps:

  • To cook the chicken, put the chicken pieces in a bowl and sprinkle with the salt, pepper, paprika, poultry seasoning, and garlic powder. Add the mustard and use your hands to work everything into the chicken. Pour in the buttermilk, cover with plastic wrap, and refrigerate for 2 hours.
  • Heat 3 inches of oil to 325°F in a deep cast-iron skillet over medium heat. Combine the flour and Sazonador seasoning in a brown paper bag. Add a few pieces of chicken at a time and shake it like you mean it! Working in batches, fry the chicken until it is beautifully brown and crispy on one side, about 15 minutes. Turn and cook until a meat thermometer inserted into the meat registers 160°F, about 15 minutes. Drain on paper towels.
  • To make the waffles, combine the flour, baking powder, cinnamon, and nutmeg in a medium bowl. Whisk the eggnog, egg yolks, and butter in another bowl. Stir the wet ingredients into the dry until combined; you don't want the batter to be lumpy or too smooth-just right.
  • Whisk the egg whites until almost stiff; fold them into the batter.
  • Heat a waffle iron. Spray the waffle iron with cooking spray. Pour some of the batter into the middle of the iron, following the manufacturer's instructions. Close and cook until golden brown and cooked through, 3 to 4 minutes. Repeat with the remaining batter.
  • Top the waffles with fried chicken, Strawberry Butter, and maple syrup. Are you ready to Paaarrrtyyy!?
  • Put the butter in a food processor fitted with the metal blade, and blend until smooth. Add the berries and grenadine and pulse until combined, but with small pieces of berry still visible.

EGGNOG FRIED CHICKEN



Eggnog Fried Chicken image

I had some extra eggnog and was trying to figure out what to do with it. I decided to use it for chicken and everyone was a little skeptical, but after tasting it they all thought it was amazing. You can taste the eggnog, but it's subtle. I was cooking for some people who disliked eggnog and they still loved this recipe!

Provided by Megan

Categories     Fried Chicken

Time 1h30m

Yield 10

Number Of Ingredients 14

10 boneless chicken thighs
1 quart eggnog
2 cups panko bread crumbs
2 cups all-purpose flour
1 clove garlic, minced
1 teaspoon chicken bouillon
1 teaspoon baking soda
1 teaspoon garlic salt
1 teaspoon Italian seasoning
½ teaspoon dried thyme
½ teaspoon ground smoked paprika
¼ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
oil for frying

Steps:

  • Place chicken in resealable plastic bag, coat with eggnog, and refrigerate, 1 to 3 hours.
  • Mix together panko, flour, garlic, chicken bouillon, baking soda, garlic salt, Italian seasoning, dried thyme, paprika, ground cinnamon, and ground nutmeg in a bowl for the breading mixture.
  • Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Remove chicken from eggnog mixture and gently press each piece into breading mixture to coat, shaking off excess. Discard the eggnog.
  • Fry chicken until golden brown, about 3 to 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  • Place fried chicken on cooling racks to drain over a baking sheet.

Nutrition Facts : Calories 535.3 calories, Carbohydrate 55.2 g, Cholesterol 130.9 mg, Fat 25.6 g, Fiber 1.1 g, Protein 25.3 g, SaturatedFat 8.7 g, Sodium 691.2 mg, Sugar 8.6 g

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