FAVORITE FRIED CHICKEN
"This is one of our favorites-for Sunday dinner or for taking along on a picnic," shares Rebekah Miller of Rocky Mount, Virginia. "Served hot or cold, it's a real treat."
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine the first five ingredients. In a shallow bowl, beat the egg and milk. Add chicken to bag, a few pieces at a time, and shake to coat. Dip into egg mixture, then return to flour mixture and shake again. Remove from bag and let stand for 5 minutes., Fry chicken in oil until golden brown on all sides. Reduce heat to medium and cook about 15 minutes or until a thermometer reads 180°.
Nutrition Facts :
FAMILY-FAVORITE FRIED CHICKEN
I was never impressed with the fried chicken recipes I'd tried, but then I started to experiment and came up with one that my whole family loves. Once you taste it, you'll know why! -Samantha Pazdernik, Breckenridge, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a shallow bowl, mix the first nine ingredients. In a separate shallow bowl, whisk eggs. Dip chicken pieces, one at a time, in eggs; coat with flour mixture., Heat oil to 375° in an electric skillet or deep-fat fryer. Fry chicken, a few pieces at a time, 4-5 minutes on each side or until golden brown and juices run clear. Drain on paper towels.
Nutrition Facts : Calories 630 calories, Fat 29g fat (8g saturated fat), Cholesterol 290mg cholesterol, Sodium 414mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 2g fiber), Protein 52g protein.
OUR FAVORITE FRIED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 9h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the buttermilk with the thyme, oregano, hot sauce, garlic and 1/4 cup salt in a large nonreactive bowl (see Cook's Note). Add the chicken pieces, turn to coat, cover the bowl and refrigerate overnight.
- When ready to fry, shake the flour, paprika and 1 tablespoon black pepper in a large, clean plastic or paper bag. Set a large rack over a baking sheet. Drain the chicken in a colander. Shake 2 or 3 pieces at a time in the flour mixture, then shake off any excess and transfer to the rack.
- Place a large Dutch oven over medium-high heat and add enough shortening to come halfway up the sides. Heat until a deep-frying thermometer inserted in the oil registers 350 degrees F.
- Working in 2 batches, carefully add the chicken pieces to the Dutch oven. The oil temperature will drop precipitously to about 250 degrees F as you slip in the chicken. Adjust the heat as needed to keep the temperature right around 250 degrees F. The oil should be bubbling gently around all of the chicken. Fry the chicken until it is a deep golden brown, about 20 minutes for white meat and 25 minutes for dark meat. Transfer the chicken to a paper towel-lined platter. Serve immediately or at room temperature.
- 5.5qt Enameled Cast Iron Dutch Oven available Kohl's
TRIPLE DIPPED FRIED CHICKEN
This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.
Provided by QUIRKYIQ
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.
- Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.
- Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.
Nutrition Facts : Calories 661.4 calories, Carbohydrate 73.2 g, Cholesterol 167.9 mg, Fat 18.6 g, Fiber 3.2 g, Protein 42.4 g, SaturatedFat 5.2 g, Sodium 1840.1 mg, Sugar 0.4 g
THE CRISPIEST FRIED CHICKEN RECIPE BY TASTY
We tested dozens of different methods to fried chicken and we finally found what we think is the crispiest and juiciest version. The first step is to dry brine the chicken, which is a fancy way of saying to season it overnight. This process actually helps the meat retain its moisture while frying, making it extra juicy. The next step is the double-dredge method where you dip the chicken in seasoned flour, then in buttermilk, then back in the flour before frying to get those extra crackly bits. Let us know what you think!
Provided by Tiffany Lo
Categories Dinner
Time 5h15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Dry brine the chicken: In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, and lemon zest.
- Pat the chicken pieces dry with a paper towel and season with the salt mixture, evenly coating each piece.
- Line a large resealable container with paper towels and add the seasoned chicken. Refrigerate uncovered for at least 4 hours, preferably overnight.
- 30 minutes before frying, remove the chicken from the refrigerator to bring to room temperature.
- Add the canola oil to a large Dutch oven and heat over medium heat until the temperature reaches 350°F (180°C). Place a wire rack over a rimmed baking sheet and set nearby.
- In a large bowl, whisk together the flour, baking powder, onion powder, garlic powder, and salt.
- In a separate large bowl, whisk together the buttermilk, egg whites, and vodka.
- Working with one piece at a time, coat the dry-brined chicken in the flour mixture, then in the buttermilk mixture, then again in the flour, shaking off any excess.
- Add 2-3 pieces of chicken to the hot oil and fry for 7-10 minutes, flipping once, until the internal temperature reaches 165°F (75°C) and the exterior is golden brown and crispy. Remove from oil, transfer to the wire rack, and season with salt. Repeat with the remaining chicken.
- Enjoy!
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- Glazed Fried Chicken with Old Bay and Cayenne. Three steps to success: A flavorful brine infuses the chicken with seasoning and keeps it juicy, an overnight chill allows the crust to set, and a spicy glaze seals the deal.
- BA's Best Fried Chicken Sandwich. This sandwich is engineered for maximum impact. Each element is awesome, but it’s the way they come together that puts it over the top.
- Rustic Canyon Family Meal Fried Chicken. One of the highlights in the staff-meal rotation at Rustic Canyon is this garlic-ginger fried chicken. View Recipe.
- Five-Spice Fried Chicken Sandwich. Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.
- Dale Talde’s Korean Fried Chicken with Kimchi Yogurt. The secret to the unbelievable crunch of this chicken is the double frying method. The first layer sets the spiced batter, the second creates an additionally crunchy (and additionally yummy) outer shell.
- Skillet-Fried Chicken. Fried chicken like mama used to make, only better. No offense to mama: this chicken is just really good. View Recipe.
- Pickle-Brined Fried Chicken. How does the fried chicken from Rose's Luxury achieve No. 1 status? Brined, boneless thighs are responsible for incredible dark-meat flavor, and the dredge technique creates an insanely crunchy coating.
- Fried Chicken Biscuits. Fried chicken on a hot buttered biscuit—what’s not to like? View Recipe.
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